Sockeye Salmon with Succotash

Name: Sockeye Salmon with Succotash
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 1/2 cup sliced onions; 1 cup baby potatoes, blanched and cut in half; 1 cup cooked chickpeas; 1 cup baby or teardrop tomatoes; 1 cup corn kernels; Zest of 1 lemon; 1/2 cup fish stock; Salt and freshly ground black pepper; 1 tablespoon thyme leaves; 1/4 cup lemon juice; 1/4 shallot, minced; Zest of 1 lemon; 1 cup olive oil; 1 teaspoon salt; 1 teaspoon pepper; 700 grams sockeye salmon, skin on, scaled and cut into 180-gram portions; Salt and freshly ground black pepper; 1 tablespoon olive oil; Fresh herbs, for garnish

Getting reviews...

Level: Easy
Total: 35 min

Prep: 20 min
Cook: 15 min

Yield: 4 servings

Level: Easy
Total: 35 min

Prep: 20 min
Cook: 15 min

Yield: 4 servings

Ingredients

Succotash:

1/2 cup sliced onions

1 cup baby potatoes, blanched and cut in half

1 cup cooked chickpeas

1 cup baby or teardrop tomatoes

1 cup corn kernels

Zest of 1 lemon

1/2 cup fish stock

Salt and freshly ground black pepper

1 tablespoon thyme leaves

Lemon Vinaigrette:

1/4 cup lemon juice

1/4 shallot, minced

Zest of 1 lemon

1 cup olive oil

1 teaspoon salt

1 teaspoon pepper

Salmon:

700 grams sockeye salmon, skin on, scaled and cut into 180-gram portions

Salt and freshly ground black pepper

1 tablespoon olive oil

Fresh herbs, for garnish

Directions

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 a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Joshua Henderson, Skillet Street Food, Seattle, WA