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Salmon with Sweet Corn Succotash picture

Salmon with Sweet Corn Succotash

Salmon and sweet corn are a great combination, and this summer recipe makes for an easy weeknight meal. Make the succotash several hours ahead; the salmon cooks in under 10 minutes.

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  • For the Sweet Corn Succotash:
  • 1/2 cup low-sodium vegetable or chicken stock
  • 2 ears sweet corn, kernels removed, or 2 cups frozen corn
  • 1 red bell pepper, seeded and finely chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 can black beans or black-eyed peas, low sodium, drained and rinsed (optional)
  • 1/2 cup half-and-half
  • For the salmon:
  • 1 to 1 1/2 pounds salmon fillets, skin and pin bones removed
  • 2 tablespoons extra virgin olive oil
  • 4 to 6 tablespoons sweet barbecue or grill sauce (such as Stonewall Kitchen’s Maple Chipotle Grille Sauce)

Serves 4

  1. Preheat oven to 350F.
  2. Prepare the Sweet Corn Succotash by first heating the vegetable or chicken stock in a medium-size saucepan until boiling.
  3. Add the corn kernels, partially cover the pot and reduce the heat to low. Cook for 3 minutes.
  4. Add the bell pepper and jalapeno to the corn. Continue to cook on low, uncovered, for an additional 5 minutes to reduce the amount of liquid.
  5. Add the beans (if using), 1/2 teaspoon salt and 1/4 teaspoon pepper to the mixture and stir to incorporate. Cook for 2 or 3 more minutes to heat the beans. Cover the pan and remove it from the heat until ready to serve.
  6. To cook the salmon, season both sides of each fillet with salt and pepper. Heat 2 tablespoons olive oil in a frying pan, and when hot, add the salmon fillets. Cook on one side until just starting to brown, about 3 minutes. Turn fillets and cook on other side for 1 minute.
  7. Remove fillets to a baking dish and spoon about a tablespoon of barbeque sauce over each fillet. Cover the baking dish with foil and put in the oven to finish cooking, about 5 minutes.
  8. Finish the Succotash by adding the half-and-half and gently re-heating the mixture. Taste and add more salt and pepper if desired.
  9. Serve the salmon over a bed of Sweet Corn Succotash and pass extra barbecue sauce on the side.

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