- 4
- 1 mins
- 15 mins
0/5
(0 Votes)
Ingredients
- 3 applewood-smoked bacon slices
- 4 salmon fillets
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup water
- 1 container refrigerated prechopped tomato, onion, and bell pepper mix
- 1 cup frozen yellow and white whole-kernel corn
- 1 cup frozen shelled edamame
- 1/2 teaspoon dried thyme
- 1/8 teaspoon salt
Preparation
Step 1
1. Cook bacon in a large nonstick skillet over medium heat 7 minutes or until crisp.
2. While bacon cooks, sprinkle fillets evenly with 1/4 teaspoon salt and black pepper. When bacon is done, transfer it to paper towels to drain; crumble bacon.
3. Add fillets, skin sides up, to drippings in pan. Cook 4 minutes over medium-high heat or until browned. Turn fish over; add crumbled bacon, 1/4 cup water, and remaining ingredients to pan. Cover and steam 3 minutes or until fish flakes easily. Serve fish over succotash.
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