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Grilled Sockeye Salmon with Fava Bean, White Corn and Wild Mushroom Succotash


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  • 4 (6-ounce) sockeye salmon fillets
  • Olive oil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • Fava Bean, White Corn, and Wild Mushroom Succotash
  • 1 pound fresh fava beans, in the pod
  • 3 tablespoons butter, divided
  • 1/2 pound morels or chanterelles, thoroughly cleaned and coarsely chopped
  • 1/2 teaspoon sea salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup diced sweet onion
  • 1 1/4 cups fresh white corn kernels (about 2 1/2 ears)
  • 1 tablespoon chopped fresh tarragon



Step 1

Prepare the succotash:

Shell fava beans; cook in boiling water to cover 1 minute. Drain well. Rinse under cold running water, and pat dry. Use your fingertips to pull a bit of the tough skin from the top of each bean, and push bean out of skin. Set beans aside.

Melt 1 tablespoon butter over medium heat in a medium skillet; add mushrooms, 1/4 teaspoon salt, and pepper. Sauté 4 minutes or just until tender. Transfer to a plate.

Add 1 tablespoon butter to the skillet. Add onion and remaining 1/4 teaspoon salt; sauté 2 minutes. Add corn and remaining 1 tablespoon butter, and sauté 3 minutes. Stir in fava beans, and sauté 2 minutes. Add mushrooms; sauté 1 minute or until thoroughly heated. Stir in tarragon, and serve immediately.

Cook the salmon:
Brush salmon fillets with olive oil, and sprinkle evenly with salt and pepper. Grill, skin-side down, over medium heat (300° to 350°) for 3 minutes. Turn and grill 1 additional minute or until desired degree of doneness. Serve over succotash.

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