Sockeye Salmon with Succotash
Sockeye Salmon with Succotash
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 922
- Total Fat
- 68
- Saturated Fat
- 10
- Carbohydrates
- 37
- Dietary Fiber
- 8
- Sugar
- 6
- Protein
- 47
- Cholesterol
- 88
- Sodium
- 1125
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 922
- Total Fat
- 68
- Saturated Fat
- 10
- Carbohydrates
- 37
- Dietary Fiber
- 8
- Sugar
- 6
- Protein
- 47
- Cholesterol
- 88
- Sodium
- 1125
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
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.
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