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45 minutes
1
dairy-free
(?)
Has dairy from:
creme fraiche
gluten-free
kid friendly
has meat
has pasta
has seafood
(?)
Has seafood from:
pacific salmon
mediterranean
(?)
Not Mediterranean due to:
creme fraiche
vegan
(?)
Not vegan due to:
creme fraiche
pacific salmon
vegetarian
(?)
Not vegetarian due to:
pacific salmon
pescetarian
paleo
(?)
Not paleo due to:
creme fraiche
edamame
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
1/2
cups
for sauce.
 
1/4
cups
for sauce.
 
2
tsp
grated - for sauce.
 
1/4
cups
fresh - for sauce.
 
3/4
tsp
1/4 tsp of salt for the sauce, 1/2 tsp of salt for the succotash.
 
24
ounces, weight
(4) 6-oz salmon fillets, wild caught preferred.
 
5
tbsp
2 tbsp extra-virgin, for fish. 3 tbsp extra-virgin, for succotash.
 
1
whole
small, seeded & diced - for succotash.
 
1
whole
diced - for succotash.
 
3/4
cups
frozen/thawed/shelled - for succotash.
 
1/2
cups
baby kale leaves, coarsely chopped - for succotash.
 
2
tsp
fresh/from one lemon - for succotash.
 
2
tbsp
fresh, chopped - for succotash.
 
 
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PREPARATION
SAUCE:
Then, whisk together creme fraiche, mustard, lemon zest, lemon juice and salt (1/4 tsp).
Cover with plastic wrap and set aside.
SALMON:
First, preheat the oven to 350. Heat a large ovenproof skillet over medium-high heat. Season the salmon on both sides with the salt (1/2 tsp).
Add the oil to the pan (2 tbsp), then use tongs to gently place the salmon flesh side down in the pan. Allow the salmon to cook undisturbed to form an evenly golden crust. Using a spatula, gently flip each fillet.
SUCCOTASH:
Heat the olive oil in a medium pan skillet over medium-high heat (3 tbsp). Add the bell pepper and shallot and cook for 4 minutes, stirring often with a wooden spoon.
Add the edamame, corn, and salt and continue to cook for 3 minutes. Remove the pan from the ehat and stir in the kale, lemon juice and basil.
TO SERVE:
Place 2 tablespoons of the sauce in a a circle on each serving plate. Top with 1/2 cup of the succotash and sa salmon fillet. Serve with more sauce on the side if desired.
NOTES, TIPS, TRICKS, HINTS, ETC:
Serves 4.
 
 
NUTRITION
This recipe has the following nutrient totals:
Calories 3790
Protein 171 g
Carbohydrates 30.4 g
Iron 5.90 mg
Fiber 11.2 g
Calcium 155 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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