Printable Area
Sockeye Salmon with Succotash
Joshua Henderson, Skillet Street Food
- Total Time:
- 35 min
- Prep:
- 20 min |
- Inactive Prep:
- -- |
- Cook:
- 15 min
- Level:
- Easy
- 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 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.