Salmon with Corn & Avocado Succotash
By khojnicki
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Ingredients
- 2 tbsp olive oil
- 1 1.25 lb piece skinless salmon filet, cut into 4 pieces
- 1 tsp cayenne pepper
- Kosher salt and pepper
- 2 tbsp fresh lime juice, plus lime wedges for serving
- 2 1/2 cups fresh corn kernels
- 6 oz green beans, cut into 1/4" pieces
- 2 plum tomatoes, cut into 1/2" pieces
- 1/2 medium red onion, finely chopped
- 1 avocado, cut into 1/2" pieces
- 1/4 c fresh basil leaves, torn
Details
Preparation time 20mins
Cooking time 20mins
Preparation
Step 1
Heat 1 tbsp oil in a large skillet over medium-high heat. Season the salmon with the cayenne and 1/2 tsp salt and cook until golden brown and opaque throughout, 3-4 mins per side.
Meanwhile, in a large bowl, whisk together the lime juice, remaining oil and 1/2 tsp salt and pepper each. Add the corn, green beans, tomatoes, and onion, toss to combine. Fold in the avocado and basil and serve with the salmon and lime wedges.
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