For the
succotash: Saute the onions and
potatoes until slightly caramelized, about 8 minutes. Add the
chickpeas,
tomatoes, corn, zest and stock and
simmer until the
stock is almost gone, about 3 minutes. Season with salt and pepper and add the
thyme leaves.
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.
Swordfish Panini with Arugula and Lemon Aioli
