See that beautiful plate of salmon and edamame? I made it….in one pan. I love to cook, but I could do without the cleaning up part. Especially when I’ve used the mixer, the blender, baking pans, mixing bowls, spatulas, spoons, plates….all for one meal. My sink quickly turns into a mount Everest of dirty dishes. My elation over creating something scrumptious is soon replaced by the dread of conquering said mountain. One pot dinners like this are ideal.
I used my trusty cast iron skillet to give the salmon a crispy sear, with the help of some bacon. Once the salmon is cooked, transfer to a plate to rest, throw in some edamame, corn, onions and seasoning. Voila! Your done and not even half a sink of dishes to clean. Easy peasy.
|Salmon with Edamame Succotash||
- 3 slices bacon, diced
- 4-6oz salmon fillets, 1″ thick
- ½ c chopped sweet onion
- 1½ c fresh corn kernals (can also use frozen corn, thawed)
- 1½ c frozen edamame, thawed
- 2 t fresh thyme leaves, plus more for garnish
- salt and pepper to taste
- Cook bacon in a cast iron skillet over medium high heat until crisp, about 8 minutes.
- Transfer cooked bacon to a paper towel lined plate, leaving drippings in the pan and set aside.
- Pat salmon fillets dry with a paper towel and season both sides with salt and pepper.
- Add the salmon to the bacon drippings. Cook for 4 minutes until browned. Turn over and cook for another 4 minutes until salmon is flaky. Remove from pan and set aside.
- Add onions and thyme to the pan. Cook for 3 minutes. Add edamame and corn. Saute for an additional 4 minutes. Add in cooked bacon. Season with salt and pepper to taste.
- Plate succotash and serve salmon on top. Garnish with fresh thyme leaves.
Adapted from Cooking Light: Fresh Food Fast