Nothing says summer like succotash made with fresh corn served alongside crispy-skinned salmon. This simplified version of the classic side dish adds sugar snap peas, but feel free to use whatever green vegetable you like.
Ingredients
1 large portion king, coho, or sockeye salmon (10 to 12 ounces), pin bones removed, cut into 2 pieces Available in Our Salmon Subscription Box
Salt and freshly ground black pepper
3 tablespoons softened unsalted butter, softened and divided
2 teaspoons chopped fresh tarragon
¼ cup finely chopped yellow onion
2 ears fresh corn on the cob, kernels removed (about 1 cup)
¼ pound sugar snap peas or snow peas, trimmed and cut into 1-inch pieces
1 tablespoon neutral oil such as canola or grapeseed
Directions
Prep the Salmon and Butter
Sprinkle the salmon all over with salt. Set aside for 10 minutes.
Meanwhile, in a small bowl, combine 2 tablespoons of the butter with the tarragon, then season with salt and pepper. Set aside.
Cook the Succotash
In a medium nonstick or cast-iron skillet over medium-high heat, melt the remaining 1 tablespoon of butter. Add the onion and cook, stirring often, until softened and lightly browned, 4 to 5 minutes. Add the corn kernels and snap peas and season with salt and pepper. Cook, stirring occasionally, until the corn and snap peas are crisp-tender, 3 to 4 minutes. Transfer to a bowl and cover to keep warm.
Cook the Salmon
Wipe out the skillet and heat the oil over medium-high heat until shimmering. Pat the salmon dry with paper towels and add it to the skillet, skin side down. Press the salmon gently with a spatula for 30 seconds so it lays flat. Lift the spatula and cook until the salmon is nearly done, 5 to 8 minutes depending on the thickness of the fillet. Turn the salmon and cook for about 30 seconds to lightly cook the surface.
Finish and Serve
Divide the succotash between 2 plates and top each portion with a salmon fillet. Dollop the tarragon butter over the salmon, dividing evenly, and serve right away.
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Pro Tips
Pair it Up
A crisp and refreshing lager balances the sweetness of the corn and snap peas. For wine drinkers, a bright, citrusy sauvignon blanc is just the ticket.
Level It Up
Sauté ½ cup sliced shiitake mushrooms along with the onions in the succotash for a deep umami hit.
Change It Up
Fold leftover flaked salmon, succotash, and a bit of butter into freshly cooked pappardelle for next day’s dinner.
Nutritional Highlights
Corn and snap peas are high in fiber and contain vitamins C, B, A, and K as well as essential minerals like potassium, folate, zinc, copper, and manganese.
