Thursday, March 7, 2013
Pan-seared Salmon with Corn and Edamame Succotash
I heart salmon.
I love it sushi style, Asian style, smoked, cold, warm...for breakfast, lunch or dinner.
Here we have a pan-seared salmon over a succulent, organic corn and edamame succotash. The richness of the salmon pairs perfectly with the fresh, crisp flavors of the vegetables.
At first glance, you might think that's the salmon's crispy skin on top of the fish...but it's not.
Pan-searing the salmon flesh side down first, then flipping the fish over and placing it in the oven to finish cooking, will result in a restaurant-style, crisp, seared top!
You'll find the recipe, the "how to" and a TOP SECRET in my attached post at SheKnows.com: Pan-seared Salmon with Corn and Edamame Succotash