Poached Salmon with Basil Butter and Succotash

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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