Salmon Succotash from The Newport, a Gastropub

Ingredients

Yield:

Serves 5

• Succotash

  • 1 cup green peas
  • 1 cup corn kernels
  • 1/2 cup bacon lardons
  • 1/2 cup diced onion
  • 1 cup cherry tomato halves
  • 1 teaspoon minced garlic
  • 1/2 cup sliced green asparagus
  • 1/2 cup pearl onions halved
  • 3 tbsp oil
  • 2 cups baby spinach
  • 2 tbsp unsalted butter
  • 1/2 cup white wine

• Gremolata

  • 1/2 cup chopped parsley
  • 1/4 cup chopped tomato
  • 2 tbsp chopped kalamata olives
  • 1 tbsp chopped capers
  • 1 tbsp lemon zest
  • Juice of 1/2 lemon
  • 1/3 cup olive oil

• Salmon

  • 5 portions of 7oz fresh Atlantic Salmon

Preparation

Difficulty:

medium

Time:

1 Hour

Total Time:

1 Hour

1. For the Succotash

   • In a pan add the oil and bacon. Sauté until crispy.
   • Add diced onions, continue to sauté until slightly softened.
   • Add corn & pearl onions to pan, sauté for 1 minute.
   • Then add the asparagus, peas, and garlic. Sauté until tender and well-combined.
   • To finish, add cherry tomatoes and spinach, followed by white wine & butter.
   • Mix through & adjust season to taste.

2. For the Gremolata

   • Mix all the ingredients together, season to taste.

3. For the Salmon

   • Season the Salmon with salt, cracked black pepper, and a little lemon zest.
   • Cook on the grill, getting nice grill marks until desired temperature.
   • Serve with Succotash & Gremolata.