Ingredients:

  • 2 Salmon fillets (6 oz/170g each), skin on, sustainably sourced
  • 1 tbsp Olive oil (15ml)
  • ½ tsp Sea salt (2.5ml)
  • ¼ tsp Black pepper (1.25ml)
  • 1 tbsp Olive oil (15ml)
  • ½ cup Frozen edamame, shelled (75g)
  • ½ cup Corn kernels, fresh or frozen (75g)
  • ¼ cup Red bell pepper, diced (35g)
  • ¼ cup Red onion, finely diced (35g)
  • 1 clove Garlic, minced
  • ½ tsp Sea salt (2.5ml)
  • ¼ tsp Black pepper (1.25ml)
  • 1 tbsp Fresh lemon juice (15ml)
  • 2 tbsp Fresh parsley, chopped
  • ½ cup Crème fraîche (120ml)
  • 1 tbsp Fresh lemon juice (15ml)
  • 1 tbsp Fresh dill, chopped
  • Pinch of Sea salt
  • Pinch of Black pepper

Instructions:

  1. In a small bowl, combine crème fraîche, lemon juice, dill, salt, and pepper. Mix well and set aside.
  2. Pat salmon fillets dry with paper towels. Season both sides with salt and pepper.
  3. Heat olive oil in the skillet over medium heat. Add red onion and bell pepper and sauté until softened. Add garlic and cook until fragrant. Add edamame and corn and cook until heated through. Stir in lemon juice and parsley. Season with salt and pepper. Keep warm.
  4. Heat olive oil in a clean skillet (preferably cast iron) over medium-high heat until shimmering. Place salmon fillets skin-side down in the hot pan. Press down gently with a spatula to ensure even contact.
  5. Cook salmon, skin-side down, for 5-7 minutes, until the skin is crispy and golden brown. Flip and cook for 1-2 minutes more, or until the salmon is cooked through to your liking (internal temperature of 145°F/63°C).
  6. Divide the edamame succotash between two plates. Top with the seared salmon fillets. Spoon lemon-dill crème fraîche over the salmon and serve immediately.