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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.
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.
      If you'd like to check out these handsome plates, head over to Emile Henry, and while you're at it, take 20% off with code 'GV20'.