Crispy-Skin Pan-Seared Salmon with Summertime Succotash

Ingredients

• 4 portions Vital Choice wild salmon (6 ounces), skin-on, thawed
• 4 tablespoons Vital Choice organic extra virgin olive oil
• Fine sea salt
• Freshly ground black pepper
• 1/3 cup Wondra flour
• 2 tablespoons unsalted butter
• 1 large shallot, chopped
• 1 clove garlic, minced
• 1 1/2 cups fresh corn kernels
• 2 medium zucchini, 1/2 inch diced
• 1 medium red bell pepper, seeded, de-ribbed and cut into 1/2 inch dice
• 1/4 cup fresh basil or flat-leaf parsley, minced

Instructions

1. Remove the salmon from the refrigerator 30 minutes before cooking, to bring to room temperature. Pat dry with paper towels.
2. Season both sides of each salmon fillet with salt and pepper. Spread the flour in a pie plate or a wide, shallow bowl. Dip the skin side of each fillet in the flour, shaking off the excess. As the fillets are coated, set them aside, coated-side up, on a plate.
3. Place a large frying pan, preferably nonstick, over medium-high heat. When the pan is hot add 1 tablespoon each of butter and olive oil and swirl to coat the bottom of the pan. Add the shallot and garlic and sauté just until fragrant, about 1 minute. Add the corn, zucchini and bell pepper and sauté, stirring frequently, until crisp-tender and just beginning to brown at the edges, about 5 minutes. Stir in half of the basil and season with salt and pepper. Keep the succotash warm until ready to serve.
4. Place a large frying pan, preferably cast iron, over medium-high heat. When the pan is hot add the remaining 3 tablespoons olive oil and swirl to coat the bottom of the pan. Add the salmon fillets, skin-side down, then press down on each fillet with the back of a metal spatula to maximize the contact with the surface of the pan to help crisp the skin. Cook on one side, without disturbing, until the skin is crisp and browned, about 4 minutes.
5. Add the remaining 1 tablespoon butter to the pan and swirl it around the fillets. Turn the fillets skin-side up and cook until the salmon is almost opaque throughout but still very moist, or an instant-read thermometer inserted into the center registers 115° to 120°F 45° to 49°C, about 3 minutes longer.
6. Spoon a generous serving of the warm succotash in the center of each warmed dinner plate, place a salmon fillet, skin-side up, on top, and garnish with the remaining basil. Serve immediately.