CRISPY SALMON WITH SUMMERTIME SUCCOTASH

Crispy Salmon with Summertime Succotash image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

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8 ounces bacon, cut into 1/2-inch pieces
1 small onion, diced
4 ounces green beans, cut into 1/2-inch pieces
2 ears corn, kernels cut from the cobs (about 1 1/2 cups)
1 small zucchini, diced
One 24-ounce jar tomato sauce
Kosher salt and freshly ground black pepper
1/2 cup fresh basil leaves, chopped
1 beefsteak tomato, diced
Four 6-ounce skin-on center-cut salmon fillets
Olive oil, for brushing and drizzling
Crusty bread, for serving

Steps:

Position an oven rack in the uppermost part of the oven and preheat the oven to 450 degrees F.
Heat a large skillet over medium-high heat and add the bacon. Cook, stirring often, until crispy and golden, about 8 minutes. Remove the bacon to a plate with a slotted spoon and set aside.
Discard all but 1 tablespoon of the bacon drippings from the skillet and return the skillet to medium-high heat. Add the onion and cook, stirring often, until softened but not brown, about 4 minutes. Stir in the green beans, corn, zucchini, 3/4 cup of the tomato sauce and 1/2 cup water. Season with 1/2 teaspoon salt and several grinds of pepper. Reduce the heat to medium low and simmer until the zucchini and green beans are tender, about 10 minutes. Stir in the basil and tomato and cook until heated through, about 2 minutes. Remove from the heat.
Meanwhile, add the remaining tomato sauce to a medium ovenproof skillet and add the salmon skin-side up, making sure the fillets don't touch. Lightly brush the skins with oil and bake on the top oven rack until the sauce starts to bubble around the sides and the salmon is opaque on the outside but still rare on the inside, about 6 minutes. Turn the oven to broil and broil until the skin is crispy and blistered in places, 4 to 5 minutes, depending on the strength of your broiler.
Before serving, drizzle the salmon with oil and sprinkle the bacon over the succotash. Serve with crusty bread.