Salty's Seafood Restaurant Recipes

Wild Salmon With Sweet Spring Succotash

Serves 2

Salmon

2 6-oz Wild Salmon Fillets
1/4 c Canola Oil
Salt and Pepper, to taste

Sweet Spring Succotash

1/4 c Sweet Onion, chopped
1/4 c Red Pepper, chopped
1/2 tsp Garlic, minced
1/2 c Fresh Corn, cut off the cob
1/2 c Fresh Peas
1/2 c Chicken Stock
1 Tbsp Herbs – A Mix Of Italian Parsley, Thyme, Tarragon
1 Tbsp Unsalted Butter
Salt, to taste

Parsley Oil

1 Tbsp Fresh Parsley, chopped
1/4 c Canola Oil

1. Heat oil in large frying pan over medium-high heat. Add salmon. Sear on both sides 3-5 minutes. Remove salmon and set aside.
2. For succotash, add onion and pepper to frying pan and sauté for 4 minutes. Add peas, corn and garlic and sauté for additional 4 minutes. Add chicken stock and cook until there is barely any liquid left. Remove from heat. Add butter and fresh herbs to mixture. Swirl pan and finish with salt to taste.
3. Add salmon back into the pan and keep warm until serving.
4. To Serve: place spring succotash on the plate. Lay salmon on top so succotash is visible. Drizzle with parsley oil.