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