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

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

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

  • ***FAVA BEAN, WHITE CORN & 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

Directions

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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