Crispy Salmon Succotash

By ebdonahue

Ingredients

• 4 6-ounce salmon filets, skin removed
• kosher salt and freshly cracked black pepper
• 2 tablespoons olive oil
• 2 ears of fresh corn, cut off the cob
• 1/2 pint of cherry tomatoes, halved
• 1 red jalapeño, finely chopped
• 2 scallions, thinly sliced
• 1/4 cup chopped basil, cut into a chiffonade
• kosher salt and freshly cracked black pepper
• 2 teaspoons champagne vinegar

Preparation

Step 1

Season the salmon filets on both sides with salt and pepper.

Heat a cast iron skillet over medium high heat and add the olive oil.

Place 2 pieces of fish into the pan and sear on one side until crispy. Using a spatula, flip the salmon filets over, continue to cook until just slightly pink in the center. Remove the salmon filets and set aside to rest. Repeat this process with the remaining salmon.

In a large bowl, combine the corn, cherry tomatoes, jalapeño, scallions, and basil. Season with salt and pepper and add more as needed. Drizzle the champagne vinegar over the top and toss to combine.

Serve the succotash with the hot salmon.