Seared Salmon with Roast Succotash | Recipeish | Gustus Vitae

by Frankie Scanlon

Yield: Serves 2.
Time Estimate: 1 Hour.
Storage Notes: Can be kept, covered and refrigerated, for up to 2 days.
Difficulty: Easy.

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!

Ingredients

  • 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
      Directions
      • 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.
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