Recipe

Pan Seared Salmon With Summer Succotash Recipe

	Chefmeow / All my dishes 8 months, 3 weeks ago PAN SEARED SALMON WITH SUMMER SUCCOTASH This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Manes Estate in Venus, Texas in 1981. Prep:10m Cook:20m Servings:4	Chefmeow
	main fish salmon succotash squash zucchini mushrooms garlic corn dill basil

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Ingredients

4 salmon fillets

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons olive oil

2 cups summer squashed sliced 1/3” thick

2 cups zucchini sliced 1/3” thick

1 cup sliced mushrooms

1 clove garlic minced

1 cup cherry tomatoes halved

2 cups corn cut from the cob

Juice of 1 lemon

1 tablespoon chopped fresh dill

1 tablespoon chopped fresh basil

Directions

Preheat oven to 350 then season salmon on both sides with salt and pepper.

Heat 1 tablespoon olive oil in a large nonstick skillet over medium high heat.

Sear fillets on both sides until they are golden around the edges about 3 minutes per side.

Transfer fish to a baking sheet and continue cooking in oven until just done about 0 minutes.

Heat remaining olive oil in skillet over high heat then sauté squash and zucchini for 1 minute.

Add mushrooms and cook 4 minutes then add garlic, tomatoes and corn and cook 2 minutes.

Add dill and basil and remove from heat then place a bed of vegetables on each plate.

Place a piece of fish on top of the vegetables and drizzle each fillet with fresh lemon juice.

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