Crispy Salmon Succotash
Total Time
18 minutes
Prep Time
10 minutes
Cook Time
8 minutes
Rating
5 out of 5 stars
(2)
Ingredients
4 servings
- 4 6- ounce salmon filets (skin removed)
- 2-3 tablespoons All Things Fish Seasoning
- kosher salt and freshly cracked black pepper
- 2 tablespoons olive oil
- 2 ears 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 (torn)
- kosher salt and freshly cracked black pepper
- 2 teaspoons champagne vinegar (or red wine vinegar)
How would you rate this recipe?
Preparation
Step 1
Season the salmon filets on both sides with salt and pepper and seasoning.
Step 2
Heat a cast iron skillet over medium high heat and add the olive oil.
Step 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.
Step 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.
Step 5
Serve the succotash over or next to the cooked salmon.
Step 6
Save recipe for the next time?
