Pan-Seared Salmon with Summer Succotash

• 1/2 cup creme fraiche
• 1/4 cup whole-grain mustard
• 2 teaspoons lemon zest (1 large lemon)
• 1/4 cup lemon juice (2 lemons)
• 1/4 teaspoon kosher salt
• Four 6-ounce skinless salmon fillets, wild preferred
• 1/2 teaspoon kosher salt
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons extra-virgin olive oil
• 1 small red bell pepper, diced (3/4 cup)
• 1 large shallot, diced (1/4 cup)
• 1 cup corn kernels, cut from 2 cobs, or 1 cup thawed frozen corn
• 3/4 cup frozen shelled edamame, thawed
• 1/2 teaspoon kosher salt
• 1/2 cup baby kale, roughly chopped
• 2 tablespoons chopped fresh basil
• 2 teaspoons lemon juice

1. Preheat the oven to 350 degrees F.
2. For the sauce: In a medium bowl whisk together the creme fraiche, mustard, lemon zest, lemon juice and salt.
3. Cover with plastic wrap and set aside.
4. For the salmon: Sprinkle the salmon fillets on all sides with the salt.
5. Heat the olive oil in a large oven-proof skillet over medium-high heat.
6. With tongs, gently place the salmon, flesh-side down, in the pan.
7. Allow the salmon to cook, undisturbed, for 3 minutes to form a golden crust.
8. Using a spatula, gently flip each fillet.
9. Transfer the pan to the oven for an additional 5 minutes.
10. Remove from the oven and cover with foil to keep warm.
11. For the succotash: Heat the olive oil in a medium skillet over medium-high heat.
12. Add the red peppers and shallots and cook for 4 minutes, stirring often with a wooden spoon.
13. Add the corn, edamame and salt and cook for another 3 minutes.
14. Remove the pan from the heat and stir in the kale, basil and lemon juice.
15. To serve: Spread 2 tablespoons of the sauce in a circle on each serving plate.
16. Top with 1/2 cup of the succotash, and a salmon fillet.
17. Serve with sauce on the side if desired.

creme fraiche, wholegrain mustard, lemon zest, lemon juice, kosher salt, salmon, kosher salt, extravirgin olive oil, extravirgin olive oil, red bell pepper, shallot, corn kernels, kosher salt, baby kale, fresh basil, lemon juice

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/pan-seared-salmon-with-summer-succotash.html (may not work)