Recipe courtesy of Joshua Henderson
Show: Eat St.
Sockeye Salmon with Succotash
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
Level:
Easy

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.

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