Herb Crusted Salmon with Edamame Succotash (12.12.13)

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  • 1/2 cup dry whole wheat breadcrumbs
  • 1 teaspoon dried oregano
  • 1 teaspoon chopped fresh rosemary
  • 2 teaspoons fresh flat-leaf parsley, chopped
  • 1 1/2 teaspoons grated lemon rind
  • 1 garlic cloves, minced
  • 4 (6-ounce) salmon fillets (about 1 inch thick), skinned
  • Cooking spray
  • No Salt Seasoning and Pepper, to taste


Edamame Succotash:

  • 1 medium red bell pepper
  • 1/4 cup finely chopped green onions
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons rice wine vinegar
  • 2 teaspoons fresh lime juice
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 1 1/3 cups frozen corn kernels, thawed
  • 1/2 cup frozen shelled edamame (green soybeans), thawed
  • No Salt Seasoning and Pepper, to taste


To prepare salmon, combine the first 6 ingredients in a shallow dish or pie plate.

Lightly coat both sides of fillets with cooking spray, and sprinkle evenly with no salt seasoning and pepper. Dredge both sides of fillets in breadcrumb mixture.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fillets to pan; cook 3 minutes. Reduce heat to medium; carefully turn fillets over. Cook 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

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