Slow roasted (or barbecued) salmon and summery succotash make a light, delightfully colorful meal!
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Nothing says summer like succotash!
This multi-color, multi-texture dish makes a delicously healthy companion to mild. slow-roasted — or slow-barbecued — wild Alaskan silver (coho) salmon.
The word succotash comes from the native Narragansett word "msickquatash", which means boiled whole kernels of corn.
New England colonists added beans, thereby creating the American classic they called succotash.
Tomatoes (and bell peppers) eventually made their way into many succotash recipes, and this one features shallots.
The addition of a bit of bacon and a splash of vinegar takes the veggies from everyday good to oh-my-goodness delicious!
I chose silver salmon for this dish, but whatever salmon you have on hand will be wonderful atop the succotash.
Because silver salmon is leaner than sockeye or king, it cooks and will dry out faster, so check it often. (Sockeye also cooks fast, but a bit more slowly than silver salmon.)
Slow roasting is the perfect way to keep the salmon moist and flavorful. You could also barbecue it if that’s more your speed, or if it’s too hot to turn on the oven. Just keep an eye on it — you don’t want to overcook.
A few notes for the cook If you have access to fresh lima beans (or edamame), by all means substitute them for the frozen ones in this dish.
Be cautious about the cooking directions on frozen lima bean packages, which generally lead to overcooking. I found that 7-8 minutes produced a soft but firm texture that held up even after being sautéed.
My rating? 4 out of 4 stars
Silver Salmon with Succotash
2 six-oz portions wild Alaskan silver salmon*, thawed
1-2 teaspoons organic extra virgin olive oil or macadamia nut oil
Salt and pepper
1 cup frozen or fresh lima beans**
4 slices bacon***, chopped
1 cup fresh corn kernels (from 2-3 ears of fresh corn)
1 shallot, thinly sliced
1 cup cherry tomatoes, halved
1½ tablespoons sherry, cider vinegar, or organic white balsamic vinegar
*You can substitute sockeye, king, or keta salmon.
**You can substitute fava, kidney, or cannelini beans.
***You can substitute wild salmon bacon, which is substantially leaner than pork bacon. To avoid overcooking, follow the directions on the salmon bacon package, not those shown below.
- Preheat the oven (or barbecue grill) to 300ºF. Line a baking sheet with parchment paper, pat the salmon portions dry and place them on the parchment. (If you barbecue the fish, wrap it in aluminum foil to preserve moisture.)
- Drizzle the salmon with 1-2 teaspoons olive oil and season to taste with salt and pepper.
- Roast the salmon for 15-18 minutes, until opaque and cooked to your desired level of doneness.
- Bring a medium pot of water to boil. Add the frozen lima beans and simmer 7-8 minutes, until just tender. Drain and set aside.
- Cook the chopped bacon in a cast iron or nonstick skillet over medium heat until crisp, then remove to a paper towel.
- Drain off all but 1 tablespoon of bacon fat. Add the shallots to the warm pan and sauté 2-3 minutes until translucent and just beginning to brown.
- Add lima beans and corn and sauté 3 minutes.
- Remove the pan from the heat, stir in the bacon pieces, tomatoes and sherry vinegar. Season to taste with salt and pepper.
- Divide the succotash between two plates to create a base. Slip the salmon portions off their skins and place atop the succotash.