Crispy Salmon Succotash

Rating:

Total Time:

18 minutes

Difficulty:

Easy

What’s your favorite fish in the whole wide world? Mine is without a doubt salmon. It’s probably obvious by all the salmon recipes we’ve done here on WGC over the years 🙂 But one of my all time favs is this Crispy Salmon Succotash!

Crispy Salmon Succotash from www.whatsgabycooking.com (@whatsgabycookin)

Any protein with a succotash on top is my kinda meal! The succotash requires absolutely ZERO cooking, so all you have to do is cook the protein and it’s SHOW TIME. It’s my dream meal – AND it has very little clean up… win/win. This Succotash is just a few ingredients tossed together including fresh corn, cherry tomatoes, red jalapeño peppers, scallions and basil and I gave it a bit of a zip with some champagne vinegar. It’s then served over some gorgeous crispy salmon that’s seasoned with my new All Things Seafood which is quite possibly the best fish seasoning of all times. (Side note: like everything in my life – it’s multi use! Thomas and I made grilled chicken last weekend with the seasoning and it was out of this world!)

Skin on or skin off – it doesn’t matter to me – I just season it up 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 then have at it!!

Crispy Salmon Succotash

Gaby Dalkin
Prep Time 10 mins
Cook Time 8 mins
Total Time 18 mins

Ingredients
  

For the Salmon

  • 4 6- ounce salmon filets skin removed
  • 2-3 tablespoons All Things Fish Seasoning
  • kosher salt and freshly cracked black pepper
  • 2 tablespoons olive oil
  • For the Succotash
  • 2 ears of fresh corn cut off the cob
  • 1/2 pint of cherry tomatoes halved
  • 1 red jalapeño finely chopped
  • 2 scallions thinly sliced
  • 1/4 cup chopped basil torn
  • kosher salt and freshly cracked black pepper
  • 2 teaspoons champagne vinaiger or red wine vinegar

Instructions
 

  • Season the salmon filets on both sides with salt and pepper and seasoning.
  • Heat a cast iron skillet over medium high heat and add the olive oil.
  • Place 2 pieces of fish into the pan and sear on one side until crispy. Using a spatula, flip the salmon filets over, continue to cook until just slightly pink in the center. Remove the salmon filets and set aside to rest. Repeat this process with the remaining salmon.
  • In a large bowl, combine the corn, cherry tomatoes, jalapeño, scallions, and basil. Season with salt and pepper and add more as needed. Drizzle the vinegar over the top and toss to combine.
  • Serve the succotash over or next to the cooked salmon.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

50 comments

  1. Sommer @ ASpicyPerspective

    Mmmm….love this, Gaby! It look so fresh and light! A perfect meal in my book! 🙂

  2. Kevin @ Closet Cooking

    What a great way to enjoy some salmon with the flavours of summer!

    • Gaby

      Thanks Kevin! I dont know what i’m going to do when summer is over

  3. Aimee Wimbush-Bourque

    Whuuut! This looks fantastic. I can’t get enough of summer corn.

  4. Liz

    This looks wonderful. I still have cherry tomatoes in my garden. I have a question about the Copper River salmon – does it have bones in it (my husband is a baby about this)?

    • Gaby

      Yes, sometimes it does! But I just bought a little pair of fish tweezers and take them out before cooking!

  5. Georgia @ The Comfort of Cooking

    So scrumptious! I love the summery flavors in this salmon and the succotash topping. I’m SUCH a fall/winter girl but I’ve still got summer on the brain too… Must have something to do with these 90 degree+ temps…

    • Gaby

      hahaha 90+ degrees?! ya I’d say that’s a good reason to still be in summer mode 🙂

  6. Heather Christo

    Oh Gaby, this looks so delicious and fresh right now! Succotash is a good reason to hang on to summer 🙂

  7. Kiran @ KiranTarun.com

    I love how delicious and colorful this looks!! And I’m a no-skin on salmon girl too. Totally OK with that 🙂

  8. Moroccan Roasted Salmon Recipe with Mango Salsa and Quinoa Spinach – Andrea Meyers

    […] What’s Gaby Cooking – Crispy Salmon Succotash […]

  9. 10 Healthy Recipes to start 2014! | What's Gaby Cooking

    […] Crispy Salmon Succotash […]

  10. Aunty_Rob

    What are the nutrient ingredients? Calories, sodium, protien, etc.

    Thank you

  11. Monika

    I love this WGC version of succotash! So fresh and tasty. I think I will put it on everything!

  12. Cheryl

    It looks delicous. I love the salmon, it looks really crispy. Thanks for great recipe.

  13. Olivia – Primavera Kitchen

    OMG… this looks so fresh and delicious! Perfect recipe in my book!

  14. Meal Plan // Week 16 – What's Gaby Cooking

    […] – Crispy Salmon Succotash because it’s Sunday and who doesn’t love Salmon with a green monster […]

  15. Jennifer Eue

    Making tonight for dinner. Every single WGC recipe I have ever made is delicious perfection. Gabby, you are an amazing chef.

  16. Meal Plan // Week 24 – What's Gaby Cooking

    […] – Crispy Salmon Succotash because I need something healthy after this weekend and who doesn’t love Salmon with a green […]

  17. 24 Delicious Recipes to Use All That Basil – What's Gaby Cooking

    […] Crispy Salmon Succotash […]

  18. Parmesan Zucchini Noodles – What's Gaby Cooking

    […] red pepper flakes and a lemon vinaigrette and called it a day! Serve it alongside some grilled salmon or shrimp and it’s the perfect quick and easy meal that’s […]

  19. Ashle \y

    I made this last night and … oh my goshhhh so amazing! I love the heat from the red jalapeno! Great meal for a hot day!

  20. Herb Crusted Roasted Salmon – What's Gaby Cooking

    […] Salmon Burgers, Grilled Salmon Skewers with Basil Vinaigrette, Cedar Plank Salmon with Mango Salsa, Crispy Salmon Succotash, BLT Salmon Salad, Cedar Plank Salmon with Blistered Tomatoes just to name a few. So this year for […]

  21. Almond Crusted Salmon – Taste and Tell

    […] the Web: Salmon with Lemon Herb Butter from Handle the Heat Crispy Salmon Succotash from What’s Gaby Cooking Blackened Salmon Tacos from Alaska from […]

  22. Monikaj

    We love using your spices interchangeably on so many different dishes. They have really jazzed up the cooking around here!

  23. Cathy

    Is it champagne vinegar (neat) that goes on the salad? The ingredient list says champagne vinaigrette which would suggest a vinegar-oil-seasoning mix. Thanks!!

    • Gaby

      vinegar! thanks for catching – fixed!