Please provide succinct feedback on why this substituion looks like it may not be correct.
It looks like a mistake.
It won't work for 99% of recipes.
Error: we need a reason for your feedback.
Thank you for the feedback! (We'll check it out...)
Then, whisk together creme fraiche, mustard, lemon zest, lemon juice and salt (1/4 tsp).
Cover with plastic wrap and set aside.
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.
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.
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:
This recipe has the following nutrient totals:
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.