Grilled Salmon with Succotash

All the early vegetables like the cucumbers, cauliflower, beets, etc. have been harvested and put up for winter. But there are still some of the most delicious vegetables left and tonight’s menu takes advantage of all those late veggies. Fire up the grill and get ready for grilled salmon over a succotash of smoked charred corn, carrots, tomato, and roasted red pepper served in a smoky buttery broth.

Remove the husk and silks from 4 ears of sweet corn. Pat corn dry before spraying with a butter flavored cooking spray. Place on grill and cook until charred 30 minutes. Remove from grill. Let cool enough to cut from cobs.

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Season 4 Atlantic salmons with a rich chili-lime seasoning. Place on grill and grill for 10 minutes, or until flaky.

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While the salmon is grilling make the succotash. Heat 1 tablespoon canola oil with 2 tablespoons of butter in a heavy skillet until butter starts to brown. Add 2 minced garlic cloves and cook, stirring, 1 minute. Stir in 1 finely chopped jalapeno jalapeño, 2 julienne carrots, 1 diced roasted red pepper, and 1 cup halved tomatoes. Cook, stirring, until vegetables are tender, about 5 minutes.

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Stir in the corn cut off the cob, 1 teaspoon liquid smoke, 1/4 cup chopped basil, and salt and pepper to taste.

In a saucepan melt 4 tablespoons of butter with 1/2 teaspoon liquid smoke. Remove as soon as melted, do not brown the butter. Spoon the smoky butter onto four serving plates. Add succotash and top with a salmon fillet. Serve immediately.

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I love the summer feel and taste of this dish: colorful, flavorful, fresh from the garden. What’s not to love! – Ella

Grilled Salmon with Succotash

  • Servings: 4
  • Difficulty: easy
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Ingredients


• 4 salmon fillets
• Chili-lime seasoning, to taste
• 4 ears sweet corn, husked and silks removed
• 1 tablespoon canola oil
• 2 tablespoons butter
• 2 garlic cloves, minced
• 1 large fresh jalapeño chile, seeded and finely chopped
• 2 carrots, cut into julienne stripes
• 1 roasted red pepper, diced
• 1 cup cherry tomatoes, halved
• 1 teaspoon liquid smoke, or to taste
• 1/4 cup finely chopped fresh basil

Directions

  1. Fire up the grill. Spray corn with butter flavored cooking spray. Place on grill and cook until charred 30 minutes. Remove from grill. Let cool enough to cut from cobs.
  2. Season the salmon with the chili-lime seasoning. Grill for 10 minutes, or until flaky.
  3. Meanwhile, heat oil and butter in a heavy skillet until butter starts to brown. Add garlic and cook, stirring, 1 minute. Stir in jalapeño, carrots, roasted red pepper, and tomatoes. Cook, stirring, until vegetables are tender, about 5 minutes. Stir in corn, liquid smoke, basil, and salt and pepper to taste.
  4. Serve succotash with grilled salmon.

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