Crisp-skinned salmon with summer succotash and creamed corn Recipe - Los Angeles Times

Name: Crisp-skinned salmon with summer succotash and creamed corn Recipe - Los Angeles Times
Ingredients: 1 cup fava beans, shelled, cooked until tender and shocked in ice water, skin removed; 2 cups fresh corn kernels (about 2 ears), cooked until tender and shocked in ice water, plus 6 cups fresh corn kernels; 1/2 cup diced red bell pepper; 2 tablespoons chopped Italian parsley; 1 tablespoon extra-virgin olive oil; Coarse salt; 3 tablespoons whipping cream; 4 (4-ounce) salmon filets, skin dried by wiping with knife; 3 tablespoons vegetable oil, for sauteing

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Fish skin. Normally, you nudge that dark, slimy heap to the side of your plate. You can see what it tastes like: low tide, trash. Why would anyone serve fish with its skin on?Because when it's done...

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Ingredients

1 cup fava beans, shelled, cooked until tender and shocked in ice water, skin removed
2 cups fresh corn kernels (about 2 ears), cooked until tender and shocked in ice water, plus 6 cups fresh corn kernels
1/2 cup diced red bell pepper
2 tablespoons chopped Italian parsley
1 tablespoon extra-virgin olive oil
Coarse salt
3 tablespoons whipping cream
4 (4-ounce) salmon filets, skin dried by wiping with knife
3 tablespoons vegetable oil, for sauteing