For the succotash
: Saute the onions and potatoes
until slightly caramelized, about 8 minutes. Add the chickpeas
, corn, zest and stock and simmer
until the stock
is almost gone, about 3 minutes. Season with salt and pepper and add the thyme
For the vinaigrette: Whisk
the lemon juice, shallots
and lemon zest
until combined. Slowly drizzle
in the oil until emulsified. Season with the salt and pepper.
For the salmon: Sprinkle the salmon with salt and pepper on both sides. Heat the oil in a skillet over medium heat and saute the salmon, skin-side down, until the edges begin to caramelize
a little, about 4 minutes. Flip and cook for 1 to 2 minutes.
Serve the salmon
on the succotash and garnish with the lemon vinaigrette and herbs.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.