succotash salad + grilled salmon

I love salads and in the summer I eat all kinds. We really get into at our house to see who can be the most inventive. You can use fresh or frozen vegetables for this recipe, but if you use frozen just remember to allow them to thaw and drain at room temperature. This recipe does have the option of adding a bit of richness with heavy cream, but its dispersed between 6 servings so the added fat is not that great per person and it gives tremendous flavor to the vegetables. If I have guests I add the cream and if its just my crew I leave it out. Your choice.

Succotash Salad + Grilled Salmon

¼ cup + 1 tsp. extra virgin olive oil
2 Tbsp. organic butter
6 strips turkey peppered bacon, cut into bite-size strips (I use Wellshire)
1 large shallot, peeled and chopped (about ½ cup)
½ medium orange bell pepper, seeded and chopped
½ medium red bell pepper, seeded and chopped
½ medium yellow bell pepper, seeded and chopped
1 tsp. jalapeno pepper, seeded and finely minced
1 garlic clove, finely minced
1 tsp. fresh thyme leaves
2 cups fresh butter beans (or baby lima beans)
2 cups fresh haricot verts, cut into thirds (or green beans)
2 cups fresh organic yellow corn
½ cup low-sodium chicken broth
½ cup organic heavy whipping cream (optional)
1 tsp. sea salt
½ tsp. freshly ground black pepper
1 tsp. fresh basil, chiffonade
6 skinless salmon fillets, about 4-6 ounces each

For the turkey bacon bits:
In a medium skillet over medium-high heat, add a teaspoon of olive oil and the bite-size bacon strips. Cook until the bacon is crisp, stirring them to insure they don’t burn. Transfer the bacon to paper towels in an even layer to remove any excess oil. Set aside or store in an airtight container.

For the succotash:
In a 12″ skillet over medium heat, add ¼ cup of olive oil and the butter. When the butter has melted add the shallot, bell peppers, jalapeno, garlic and thyme leaves and saute until just tender, about 3 minutes. Then add the butter beans, haricot verts, corn, chicken broth and cook until the vegetables are tender, about 8 minutes. Add the cream, sea salt and black pepper and toss gently to combine and cook another 2-3 minutes. Remove the vegetables from the heat, stir in the basil and turkey bacon strips.

For the salmon:
Heat a grill pan over medium heat, spray the salmon fillets with olive oil (I use a Misto) and season with salt and pepper on both sides to taste. Cook the salmon 3 minutes on each side or until desired doneness and place on top of the bean salad. Serves 6.

Photo © 2010 Zavvi Rodaine

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