Friday, October 16, 2015

Pan-Seared Salmon with Bacon, Cranberry and Northern Bean Succotash


 This is the type of dish you would find on a fancy dinner menu, but it's so simple and definitely something you can easily make at home. The bacon and cranberries in the succotash give you that satisfying sweet and salty bite, while the salmon and beans provide a hearty amount of quality protein.

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add bacon and cook until crispy, then drain on paper towels. 



2. In the same skillet, add the shallot, bell pepper and corn and cook for 1 minutes, stirring constantly. 


3. Add zucchini, beans and cranberries and cook for 1 minute longer. 


4. Stir bacon back in and season with salt and pepper. Transfer to a serving platter. 


5. Season salmon with salt and pepper. Add the remaining tablespoon of olive oil to the pan and cook salmon for 3-4 minutes per side, or until desired doneness. Place on top of the succotash, garnish with fresh basil, drizzle with olive oil and serve.  





Pan-Seared Salmon with Bacon, Cranberry and Northern Bean Succotash
Serves 4

All you need:
2 tablespoons olive oil, divided 
2 slices thick cut bacon, diced  
1 shallot, minced 
1 orange bell pepper, diced 
1 (11 oz.) can white corn kernels, drained (or 1 1/2 cups fresh corn kernels if in season) 
1 small zucchini, diced 
1 (15 oz.) can no-salt-added Great Northern beans, drained and rinsed  
1/2 cup dried cranberries 
1/2 teaspoon salt 
1/2 teaspoon pepper 
4 (4 oz.) salmon filets
5 fresh basil leaves, chopped 

All you do:
1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add bacon and cook until crispy, then drain on paper towels. 
2. In the same skillet, add the shallot, bell pepper and corn and cook for 1 minutes, stirring constantly. 
3. Add zucchini, beans and cranberries and cook for 1 minute longer. 
4. Stir bacon back in and season with salt and pepper. Transfer to a serving platter. 
5. Season salmon with salt and pepper. Add the remaining tablespoon of olive oil to the pan and cook salmon for 3-4 minutes per side, or until desired doneness. Place on top of the succotash, garnish with fresh basil, drizzle with olive oil and serve.  
 

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