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Crispy Salmon with Charred Corn Succotash

Seafood / Summer

Crispy Salmon with Charred Corn Succotash

Crispy-skinned salmon over a warm corn-and-greens succotash with a bright lemon cream.

Prep 20 minCook 30 minServes 4
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Quantities are adjusted to 1×; seasoning remains to taste. The downloadable PDF contains the standard 1× recipe.

Ingredients

  • 4 skin-on salmon fillets
  • Salt, pepper and smoked paprika
  • 3 ears sweet corn
  • 1 small zucchini, diced
  • 2 cups tender greens
  • 1 shallot and 2 garlic cloves
  • ½ cup cream and 1 lemon
  • Butter, parsley and olive oil

Method

  1. Pat salmon dry, season, and sear skin-side down until the skin is crisp. Flip and finish gently.
  2. Char the corn and zucchini in a hot skillet. Add shallot, garlic, greens, and a knob of butter.
  3. Simmer cream with lemon zest and a splash of stock until lightly thickened; season with lemon juice.
  4. Pool the sauce on each plate, spoon over the succotash, and set the salmon on top.

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