i’m in love with this dish.
soycotash (a cleverly coined term i stole from trader joe’s for succotash with soy beans subbed in for lima beans) is a simple, healthy, easy side dish.
it complements your typical grilled chicken or pork dish quite nicely. but sometimes, you gotta dress it up. that’s what this recipe does, with some bacon and cream sauce, to give it a little more luxury.
i paired mine with salmon, but really any seafood (scallops, shrimp, or other fish) will do nicely here.
Baked Salmon with Bacon and Soycotash
Recipe type: Main Dish
Serves: 4
Ingredients
For the soycotash:
- 3 slices thick cut bacon, chopped into ½ inch cubes
- 1 red bell pepper, chopped
- 8 oz soybeans/edamame
- 1½ cups corn kernels
- salt and pepper to taste
For the salmon:
- 1 pound salmon fillets
- olive oil
- salt
- pepper
For the cream sauce:
- 2 tablespoons butter
- 3 garlic cloves, minced
- 1 tablespoon flour
- 1 cup heavy cream
- 4-5 sage leaves, chopped
Instructions
- Preheat oven to 400.
- In a large cast iron pan, cook bacon over high heat until slightly crispy. Using a slotted spoon, transfer bacon to a paper-towel lined plate. Reduce heat to medium high and add red pepper, soybeans, and corn. Cook for 8-10 minutes, until vegetables are tender. Stir bacon back in, and add salt and pepper to taste.
- Place salmon fillets on a baking sheet. Rub with olive oil, salt and pepper. Bake for 12-15 minutes.
- Meanwhile, in a small saucepan, make the sauce. Over medium heat, melt butter. Stir in garlic and cook for 1 minute. Whisk in flour until foamy and starts to brown, then add heavy cream and continue to whisk until combined. Reduce heat and let simmer for 4-5 minutes, until mixture thickens. Stir in sage leaves.
- Pour ¾ of cream sauce into pan with vegetables and stir well. Adjust seasoning to taste.
- Once salmon is done, serve salmon on top of vegetables with remaining sauce drizzled on top.
Recipe rephotographed January 2017.
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