Seared Salmon with Roast Succotash | Recipeish | Gustus Vitae
Yield: Serves 2.
Time Estimate: 1 Hour.
Storage Notes: Can be kept, covered and refrigerated, for up to 2 days.
Video Recipe: https://www.instagram.com/p/COnvbg_h2ir/
We got our hands on some Alaskan salmon and wanted to do it right: hard seared with crispy skin, roast corn, caramelized bell pepper & tomato succotash, crunchy roast potatoes, and seared broccolini. Use the oven to your advantage here, and what presents and tastes like a complex meals comes together quickly and easily.
Shout out to our soon to be released Great Lakes Fish Fry Seasoning here - we're so excited with our new seasonings and can't wait till they're available!
- 2 -3 Salmon filets, skin on
- 2 Ears corn
- 1 Red or orange bell pepper
- 1 Handful cherry tomatoes
- 7-10 Oz broccolini
- 4 Tbs unsalted butter
- 1 1/2 Tbs California Sea Salt
- 2 Tbs vegetable oil
- 1 Full tin Great Lakes Fish Fry Seasoning
- 6 Tbs extra virgin olive oil
- 2 Medium/large russet potatoes
- 1 Small bunch parsley
- Bring a large pot of salted water to a rolling boil, and preheat oven to 400F.
- Cube skin-on potatoes, and par boil for 15 minutes, or until just for tender.
- Strain, and toss in bowl with 3 Tbs olive oil and 3 Tbs Great Lakes Fish Fry Seasoning, and scatter on a foil lined baking tray, before popping in the oven.
- On a separate foil lined baking tray, place two shucked ears of corn, halved and deseeded bell peppers, and cherry tomatoes. Pop in oven as well.
- Rinse and pat dry broccolini, trim ends, and slice into long strands.
- Rub both sides of salmon with olive oil, then rub generously with 4 Tbs of Great Lakes Fish Fry. Score two slashes on each of the salmon, and reserve.
- Bring a large cast iron pan up to high heat, and add vegetable oil.
- Flash sear broccolini with California Sea Salt, cooking for about 4 minutes and turning once. Reserve, and return pan to a medium heat.
- Give potatoes a shake, and remove corn, tomatoes, and bell peppers.
- In a large bowl, scrape kernels off corn, thinly slice bell peppers, and combine with 3 Tbs extra virgin olive oil, tomatoes, and 2 Tbs Great Lakes Fish Fry. Add rough chopped parsley, and reserve.
- Add butter to hot pan, and sear salmon, skin side down for about 3 minutes. Press down gently with a spatula as you do so to avoid the fish curling up.
- Flip salmon, and cook the other side for 2 further minutes, then remove from heat.
- Remove crispy potatoes from the oven, and pour into a large bowl.
- Strain off oil from seared salmon over potatoes, and toss to coat.
- Plate potatoes, seared broccolini, and salmon, then top with succotash, serve, and devour.