Fresh & spicy
Ingredients
- 4 (8 ounce) coho fillets
- 1 pint sungold tomatoes (the little yellow ones), halved
- 1 pound of your favorite red tomatoes, quartered
- 4 tablespoons extra-virgin olive oil, divided
- 1 cup fresh fava beans , boiled and skinned, or a 10 ounce bag of frozen beans of your choice
- 2 garlic cloves, minced
- Kernels from two ears of corn or 1 cup frozen and defrosted kernels
- Something spicy (like fresh cayenne peppers or a pinch of chile flakes)
- ½ medium red onion, minced
- 1/4 cup basil, thinly sliced
- Salt and pepper, to taste
Directions
For the Salad
In a large bowl, combine cut tomatoes, chile flakes, and red onion. Season with salt and pepper and allow to sit, stirring occasionally, for 30 minutes.
In a large sauté pan, heat 2 tablespoons of olive oil over medium heat. Sauté fava beans until tender, about 5 minutes. Stir in minced garlic clove and sauté 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 crisp and brown. Flip to finish cooking skin-side up, for an additional 1-2 minutes until coho is cooked through.
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.
Know Your Cook
Ali Banks
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
