Seared Coho with a Fresh Succotash Salad

Fresh & spicy

Seared Coho with a Fresh Succotash Salad

Serves: 4 | Difficulty:

Walking around the Green City Market in Lincoln Park, Chicago during the summer is a challenging situation. I’m constantly distracted because everything I see makes me hungry, inspires me to cook, and is so beautiful that I must take pictures of everything like a tourist in my own city. I’m actually impressed when I’m somewhat productive. I'm calling this a succotash salad. ~ Chef Ali

Ingredients:

4, 8 oz coho fillets
1 pint sungold tomatoes—the little yellow ones, halved
1 pound of your favorite red tomatoes—I used heirlooms about the size of a golf ball, quartered
4 tablespoons extra-virgin olive oil, divided
1 cup fresh fava beans, boiled and skinned—from about 20 ounces of pods, or a 10 oz bag of frozen beans of your choice, like edamame, fava, lima or butter beans 
2 garlic cloves, minced
kernels from two ears of corn or 1 cup frozen and defrosted kernels
Something spicy—I found beautiful fresh cayenne peppers at the farmer’s market, but a pinch of chile flakes are welcomed!
½ medium red onion, minced
salt and pepper, to taste
¼ cup basil, thinly sliced

For the Salad:

In a large bowl, combine cut tomatoes, chile and red onion. Season with salt and pepper and allow to sit, stirring occasionally, for 30 minutes.

In a large saute pan, heat 2 tablespoons of olive oil over medium heat. Saute fava beans until tender, about 5 minutes. Stir in minced garlic clove and saute for 30 seconds. Toss in corn kernels to soften, about 2-3 minutes. Add to tomatoes and stir to combine.

For the salmon:

In a large, preferably nonstick pan, heat remaining two tablespoons olive oil. Season coho with salt and pepper and sear, skin-side down, for 3-4 minutes until cooked about a third of way through and starting to brown. Flip to finish cooking skin-side down, for an additional 3-4 minutes until coho is cooked through and skin has crisped.

Plating:

Stir basil into succotash salad, serve coho skin-side up over salad. We added quinoa because we were hungry. The leftovers got combined and absorbed the succotash juices—an excellent afternoon snack.

Questions? Contact Chef Ali: ali@sitkasalmonshares.com!

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