Crispy Salmon Succotash

Serves:
4 people
Prep Time:
00h 10
Cook Time:
00h 08

Is there anything easier to make than Succotash? We don’t think so. For a meal made in under 20 minutes, there’s nothing better than a quickly seared piece of Salmon and a great side.

View this recipe on Gaby Dalkin's website - What's Gaby Cooking

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Ingredients and Method

Ingredients

  • FOR THE SALMON
  • 4 x 6 ounce salmon filets
  • 2-3 tablespoons All Things Fish Seasoning
  • kosher salt
  • freshly ground black pepper
  • 2 tablespoons olive oil
  • FOR THE SUCCOTASH
  • 2 ears of fresh corn, cutt off the cob
  • 1/2 pint cherry tomatoes, halved
  • 1 red jalapeño, finely chopped
  • 2 scallions, thinly sliced
  • 1/4 cup chopped basil, torn
  • kosher salt
  • freshly ground black pepper
  • 2 teaspoons champagne vinegar or red wine vinegar

Method

  1. Season the salmon filets on both sides with salt and pepper and seasoning.
  2. Heat a cast iron skillet over medium high heat and add the olive oil.
  3. 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.
  4. 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.
  5. Serve the succotash over or next to the cooked salmon.
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