Crispy Salmon with Summer Succotash Recipe
Crispy Salmon Succotash is a quick and flavorful Mediterranean-inspired dinner. Featuring perfectly seared salmon filets paired with a vibrant summer succotash made from fresh corn, cherry tomatoes, jalapeño, scallions, and basil, this dish is both healthy and satisfying, ready in just 25 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Frying
- Cuisine: Mediterranean
Ingredients
For the Salmon
- 1.5 pounds Salmon, cut into 6 ounce filets
- 2 tablespoons Chimi Seasoning
- Kosher salt and freshly cracked black pepper, to taste
- 2 tablespoons Olive Oil
For the Succotash
- 2 ears fresh corn, cut off the cob
- ½ pint cherry tomatoes, halved
- 1 jalapeño, finely chopped
- 2 scallions, thinly sliced
- ¼ cup basil, torn
- Kosher salt and freshly cracked black pepper, to taste
- 2 teaspoons champagne vinegar or red wine vinegar
Instructions
- Season the salmon: Season both sides of the salmon filets generously with kosher salt, freshly cracked black pepper, and Chimi Seasoning to enhance the flavor.
- Heat the skillet and sear the salmon: Heat a cast iron skillet over medium-high heat and add the olive oil. Once hot, place two salmon filets skin-side down in the pan. Sear until a crispy golden crust forms on one side, about 3 to 4 minutes.
- Flip and finish cooking: Carefully flip the salmon and cook the other side until the center is just slightly pink, approximately 2 to 3 minutes more. Remove the cooked salmon from the pan and allow to rest for a few minutes. Repeat this process with the remaining salmon filets.
- Prepare the succotash: In a large bowl, combine the fresh corn, halved cherry tomatoes, finely chopped jalapeño, thinly sliced scallions, and torn basil. Season with kosher salt and freshly cracked black pepper to taste.
- Add vinegar and toss: Drizzle the champagne vinegar or red wine vinegar over the vegetable mixture and toss gently to combine all the flavors.
- Plate and serve: Serve the vibrant succotash alongside or on top of the crispy salmon filets. Enjoy the dish immediately for the best texture and flavor.
Notes
- Skin on or off salmon filets both work well; searing on both sides ensures a nice golden crust and good texture regardless.
- Use a cast iron skillet for the best sear and even cooking on the salmon.
- Champagne and red wine vinegar can be used interchangeably in the succotash depending on your taste preferences.
- Serve immediately after cooking as the salmon is best enjoyed crispy and succulent.
