Crispy-Skin Pan-Seared Salmon with Summertime Succotash · Faith Middleton's Food Schmooze

Name: Crispy-Skin Pan-Seared Salmon with Summertime Succotash · Faith Middleton's Food Schmooze
Ingredients: 4 center-cut salmon fillets (about 6 oz [170 g] each) (skin on and scaled, pin bones removed, skin-dried); fine sea salt; freshly ground black pepper; 1/3 cup [40 g] Wondra flour ((See recipe note)); 2 Tbsp. unsalted butter; 4 Tbsp. [60 ml] extra virgin olive oil; 1 large shallot (chopped); 1 clove garlic (minced); 1-1/2 cups [190 g] fresh corn kernels; 2 medium zucchini (cut into 1/2-in [12-mm] dice); 1 medium red bell pepper (seeded, deribbed, and cut into 1/2-in [12-mm] dice); 1/4 cup [7 g] minced fresh basil or flat-leaf parsley

foodschmooze.org

Salmon and succotash are a winning combination of texture, color, and flavor. Variations abound based on the season.

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Ingredients

4 center-cut salmon fillets (about 6 oz [170 g] each) (skin on and scaled, pin bones removed, skin-dried)
fine sea salt
freshly ground black pepper
1/3 cup [40 g] Wondra flour ((See recipe note))
2 Tbsp. unsalted butter
4 Tbsp. [60 ml] extra virgin olive oil
1 large shallot (chopped)
1 clove garlic (minced)
1-1/2 cups [190 g] fresh corn kernels
2 medium zucchini (cut into 1/2-in [12-mm] dice)
1 medium red bell pepper (seeded, deribbed, and cut into 1/2-in [12-mm] dice)
1/4 cup [7 g] minced fresh basil or flat-leaf parsley