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.