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5 from 2 votes

Crispy Salmon Succotash

I love to top my protein with this succotash because it's easy to make and requires no cooking.
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Course: Dinner
Cuisine: Mediterranean
Servings: 4 servings
Author: Gaby Dalkin

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 fresh corn cut off the cob
  • ½ pint of cherry tomatoes halved
  • 1 red jalapeño finely chopped
  • 2 scallions thinly sliced
  • ¼ cup chopped basil torn
  • kosher salt and freshly cracked black pepper
  • 2 teaspoons champagne vinegar 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.

Notes

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.

Nutrition

Calories: 236kcal | Carbohydrates: 17g | Protein: 17g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 39mg | Sodium: 48mg | Potassium: 724mg | Fiber: 5g | Sugar: 5g | Vitamin A: 700IU | Vitamin C: 23mg | Calcium: 142mg | Iron: 4mg