Crispy Salmon Succotash
This recipe features beautifully seared salmon filets complemented by a vibrant succotash salad bursting with fresh corn, cherry tomatoes, and a hint of jalapeño heat. The combination of flavors and textures makes this dish a delightful and satisfying meal for any occasion.
— Constant Cookbook
Ingredients
- 4 6-ounce salmon filets, skin removed
- kosher salt and freshly cracked black pepper
- 2 tablespoons olive oil
- 2 ears of fresh corn, cut off the cob
- 1/2 pint of cherry tomatoes, halved
- 1 red jalapeño, finely chopped
- 2 scallions, thinly sliced
- 1/4 cup chopped basil, cut into a chiffonade
- kosher salt and freshly cracked black pepper
- 2 teaspoons champagne vinegar
Instructions
- Season the salmon filets on both sides with salt and pepper and seasoning.
- Heat a cast iron skillet over medium high heat and add the olive oil.
- Place 2 pieces of fish into the pan and sear on one side until crispy. Using a spatula, flip the salmon filets over, continue to cook until just slightly pink in the center. Remove the salmon filets and set aside to rest. Repeat this process with the remaining salmon.
- In a large bowl, combine the corn, cherry tomatoes, jalapeño, scallions, and basil. Season with salt and pepper and add more as needed. Drizzle the vinegar over the top and toss to combine.
- Serve the succotash over or next to the cooked salmon.
Cook Time
8M
Prep Time
PT10M
Yield
4 servings
Nutrition
- Calories: 236 kcal
- Carbohydrate Content: 17 g
- Protein Content: 17 g
- Fat Content: 13 g
- Saturated Fat Content: 2 g
- Trans Fat Content: 0.003 g
- Cholesterol Content: 39 mg
- Sodium Content: 48 mg
- Fiber Content: 5 g
- Sugar Content: 5 g
- Unsaturated Fat Content: 10 g
- Serving Size: 1 serving
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