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
- Chef Ali -
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
