Seared Wild Salmon with Late Spring Succotash

• 3 tablespoons unsalted butter
• 1 large spring onion, chopped (about 1 cup)
• Kosher salt and freshly ground black pepper
• 2 large cloves garlic, minced
• 9 medium stalks asparagus, sliced on the diagonal into 3/4-inch pieces (about 1 1/2 cups)
• 3 small carrots, cut into 1/4-inch-thick half-moons (about 3/4 cup)
• 1 cup shelled English peas (if using frozen, no need to thaw first)
• 1/2 cup vegetable broth (homemade or low-sodium store-bought)
• 1 tablespoon extra-virgin olive oil
• 4 (6-ounce) scaled skin-on salmon fillets, about 1 to 1 1/2 inch thick (see Note)
• 1 tablespoon chopped tarragon
• 1 teaspoon freshly squeezed lemon juice
• Lemon wedges, for serving

1. In a medium saucepan, melt 1 tablespoon of the butter over medium heat.
2. Add the spring onion and a pinch of salt and cook until softened, about 2 minutes.
3. Add the garlic and cook until fragrant but not browned, about 1 minute.
4. Add the asparagus, carrots, peas, broth, 3/4 teaspoon salt, and a few grinds of pepper.
5. Bring to a gentle simmer, cover the pan partially, and cook until the vegetables are just tender, about 5 minutes.
6. Remove from the heat.
7. Meanwhile, heat the olive oil and 1 tablespoon of the butter in a large nonstick or cast-iron skillet over medium-high heat.
8. Season the salmon all over with 1 teaspoon salt and add the salmon, skin side down, to the pan.
9. Let cook undisturbed for at least 2 minutes, then carefully peek at the underside to check the browning.
10. When the skin is crispy and golden brown, flip the fillets over and lower the heat to medium.
11. Cook until the salmon is just barely firm to the touch, 2 to 4 minutes longer.
12. Rewarm the succotash, if necessary, and stir in the tarragon, lemon juice, and remaining 1 tablespoon butter.
13. Taste and season with additional salt if necessary.
14. Spoon succotash onto each of 4 individual plates, reserving some of the liquid in the pan.
15. Place a salmon fillet, skin side up so it stays crisp, on top of the veggies and drizzle with a little of the reserved liquid.
16. Serve with a lemon wedge on the side.
17. The crispy fried salmon skin is one of the best parts of this dish.
18. Its full of omega-3 fatty acids, helps keep the fillet moist, and provides textural contrast.
19. The dish will work with skinless fillets, but it wont be quite as good.

unsalted butter, spring onion, kosher salt, garlic, stalks asparagus, carrots, peas, vegetable broth, extravirgin olive oil, salmon, tarragon, freshly squeezed lemon juice, lemon wedges

Taken from www.epicurious.com/recipes/food/views/seared-wild-salmon-with-late-spring-succotash-388301 (may not work)