A light but satisfying meal that says summer is here!

SAUCE
½ cup crème fraiche
1.4 cup whole grain mustard
2 tsp lemon zest (from 2 lemons)
¼ cup lemon juice (from same 2 lemons)
¼ tsp kosher salt
SALMON
4 (6 oz) skinless filets of salmon
½ tsp kosher salt
2 tbs extra-virgin olive oil
SUCCOTASH
3 tbs extra-virgin olive oil
1 small red bell pepper (about ¾ cup) diced
1 large shallot diced
¾ cup frozen, shelled edamame, thawed
1 cup frozen corn kernels
½ tsp kosher salt
½ cup baby kale, roughly chopped
2 tsp lemon juice
2 tbs chopped basil

Original recipe found at www.giadadelaurentiis.com

  1. Bring vinegar, sugar, and ½ tsp salt to a boil in a small saucepan. Reduce heat to medium an cook until mixture has consistency of syrup. About 5 minutes.
  2. Transfer to a medium bowl; let cool completely.
  3. Add cucumber, onion, and chili; toss and combine. Let stand until cucumbers absorb liquid, 5 minutes, then toss again.
  4. Top with peanuts and herbs just before serving.
  5. Preheat oven to 375 degrees. In a medium bowl whisk together the crème fraiche, mustard, lemon zest, lemon juice, and salt. Cover with plastic wrap and set aside.
  6. Heat a large ovenproof skillet over medium-high heat. Season the salmon on all sides with the salt.
  7. Add the olive oil to the pan and use tongs to gently place the salmon, flesh side down in the pan. Allows the salmon to cook undisturbed for 2 minutes to form an even, golden crust.
  8. Using a spatula, gently flip each filet. Place the pan in the preheated oven and cook for an additional 3-04 minutes for a medium doneness. Remove them the oven and cover with foil to keep warm.
  9. Heat a medium skillet over medium-high heat. Add the olive oil, red pepper, and shallots and cook for 4 minutes; stirring often.
  10. Add the edamame, corn, and salt and continue to cook for an additional 3 minutes. Remove the pan from the heat and stir in the kale, lemon juice, and basil.
  11. To serve, place 2 tbs of the sauce in a circle onto each serving plate, then top with a ½ cup of the succotash and salmon fillet. Serve with more sauce on the side if desired.
  12. Serve with Original Mini Croccantini!
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