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Seared Coho Salmon with a Fresh Succotash Salad

Seared Coho Salmon with a Fresh Succotash Salad Recipe

Fresh & spicy

Seared Coho Salmon with a Fresh Succotash Salad | Sitka Salmon Shares

Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Serves: 4


Ingredients

  • 4 (8 oz) coho fillets
  • 1 pt sungold tomatoes (the little yellow ones), halved
  • 1 lb of your favorite red tomatoes (I used heirlooms about the size of a golf ball), quartered
  • 4 Tbsp extra-virgin olive oil, divided
  • 1 c fresh fava beans (about 20 oz of pods), boiled and skinned, 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 c frozen and defrosted kernels
  • Something spicy (like fresh cayenne peppers or a pinch of chile flakes)
  • ½ medium red onion, minced
  • 1/4 c 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.

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