For those of you who don’t follow along on instagram and twitter, I spent the last few days knee deep in California dairy country. Yup, that means cheese, crema, more cheese, milk and ice cream. It was a little slice of heaven and I didn’t want it to end. I think you’ve gathered by now that besides my uncontrollable love for avocados, I’m also obsessed with cheese. And if you’re going to find the way to my heart… the quickest way is through burrata and mozzarella.
But more on that next week. After I got home last night I needed something light and easy like this Crispy Salmon Succotash. Succotash is my go-to veggie dish at this point in time, especially this one since it requires no cooking! I know that pumpkin spice lattes are supposed to be all the rage, but it’s totally still summer here in Los Angeles, and I’m soaking it all in.
I tossed together some of my farmers market finds including fresh corn, cherry tomatoes, red jalapeño peppers, scallions and basil and gave it a bit of a bite with some champagne vinegar. I served it over what’s left of my Copper River salmon supplies that I’ve been coveting all summer long. I’m devastated to think that I won’t get any more until next year… but until then I’m hiding away a few pieces in the freezer to crack open when I need some succulent salmon in my life.
I’m a no-skin on the salmon kinda gal. Ya, some people might think that’s weird, go ahead and judge… but that’s just how I roll. I season it with kosher salt and freshly cracked black pepper and sear it on both sides so it still has that nice golden crust and gives it a bit of texture. Throw the raw succotash on top and the difference in all the textures is crazy awesome.
I’ll be enjoying leftovers of Crispy Salmon Succotash all weekend long. And who knows, maybe I’ll even get crazy and do some BBQ’ing this weekend. This California girl is NOT quite ready for fall. Although I did just get some really amazing new boots and sweaters and I’m kinda pumped to wear them. Clearly I’m having internal weather issues.