Pan-Roasted King Salmon With Edamame Succotash And Lemon Thyme Beurre Blanc

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Washington Post


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1 cup edamame (fresh soybeans)

1/2 cup double-smoked bacon, cut into 1/4-inch dice (optional)

1 red bell pepper, stemmed, seeded and cut into 1/4-inch dice

1 large leek white part only, cleaned and cut into 1/4-inch dice

12 ears baby corn, cut into 1/4-inch rounds (may substitute canned baby corn, rinsed and drained)


Ground white pepper

1 1/2 teaspoons ( ) finely chopped chives

1 1/2 teaspoons ( ) finely chopped parsley

1 teaspoon finely chopped chervil

2 teaspoons finely chopped tarragon

1 cup dry white wine

1 medium shallot, finely chopped

1 bunch (about 1 tablespoon) lemon thyme

6 whole black peppercorns

1/4 cup heavy cream

2 sticks (8 ounces) unsalted butter, cut into 8 pieces

1/4 cup extra-virgin olive oil

4 pieces (24 ounces) skin-on king salmon fillet

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