Seared Salmon with Edamame Succotash
From Michael Barnes
3 apple wood smoked bacon sliced
¼ tsp salt
¼ tsp black pepper
4 (6 oz) salmon filets
¼ cup water
1 cup yellow and white corn. It calls for frozen, but I am using fresh
1 cup frozen shelled edamame
½ tsp dried thyme
1/8 tsp salt
1 cup of tomato, onion and bell pepper mixed.
Cook bacon in a large skillet over medium heat 7 minutes or until crisp. Remove bacon from pan; crumble. Reserve drippings in the pan.
Sprinkle ¼ tsp salt and pepper over the fish.
Add filets skin side up to the pan and cook 4 minutes over med high heat or until browned. Turn fish over; add crumbled bacon, ¼ cup water and remaining ingredients to the pan. Cover and cook 3 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve succotash with the fish.
