Scrumptious Seafood: Salmon with Corn and Edamame Succotash
The only thing better than the colours of this delectable dish by Albion Fisheries’ Karen Barnaby, featured in the Vancouver Sun, is the fresh combination of flavours. Happy summer cooking!
4 5 oz (150 g) boneless salmon fillets
Sea salt and freshly ground black pepper
4 tbsp (60 ml) unsalted better
1 cup (240 ml) diced red onion
1 cup (250 mL) shelled edamame beans, cooked
1/2 cup (120 ml) diced red bell pepper
2 cups (500 mL) corn kernels, either fresh or frozen
1/4 cup (60 mL) coarsely chopped fresh basil leaves
Preheat the oven to 350 F (175 C). Line with parchment or lightly oil a baking dish or sheet and place the salmon on it in a single layer. Season the salmon with salt and pepper. Bake for 12-15 minutes, depending on the thickness of the salmon, until it is just cooked in the middle.
While the salmon is baking, melt the butter in a frying pan over medium heat. Add red onions and cook until translucent. Add the edamame, corn and red pepper. Cook until the mixture is heated through. Season to taste and stir in the basil.
Remove the salmon from the oven and place on heated plates or a platter. Quickly reheat the corn mixture and spoon over the salmon.
Makes: 4 servings
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