Name: Poached Salmon with Basil Butter and Succotash
Yield: Serves 4
Ingredients: Kosher salt to taste; 1 cup mixed shell beans, such as cranberry, fava, lima, flageolets, and/or butter beans; 3 tablespoons unsalted butter, softened; 1 small onion, finely diced; 1 cup fresh corn kernels (from about 1 large ear of corn); 1 cup Chicken Stock, high-quality low-sodium store-bought chicken stock, or water; Black pepper from a mill; 1 large shallot, finely diced; Four 6-ounce wild salmon fillets, skin and any pin bones removed; 1/2 cup Fish Stock; 1/2 cup dry white wine; 1 teaspoon freshly squeezed lemon juice; 1/3 cup heavy cream; 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes; 3 tablespoons fresh basil (preferably a mix of green and purple basil) cut into chiffonade

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Poached Salmon with Basil Butter and SuccotashLaura Stolpman

A great way to use beans and corn from your own garden or the farmer's market, this is the perfect dish for a warm summer's evening. Gently poached salmon, its flakes swollen and pillowy, is paired with a lightly glazed combination of fresh shell beans and corn. The poaching liquid is perked up with lemon juice, reduced, enriched with butter, and spooned over the fish to unite the salmon and the vegetables.

This dish is especially lovely with green and purple basil, another summer staple.

Recipe notes

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