Welcome to a delicious new recipe that’s perfect for warm weather – Seared Salmon with a Corn and Asparagus Succotash! This recipe is the ultimate combination of flaky, savory salmon and a vibrant veggie-packed succotash. Whether you’re cooking for family or friends, this dish will impress with its rich flavors and bright presentation.
Introduction
If you’re looking for a fresh and light meal with a touch of gourmet flair, this Seared Salmon with Corn and Asparagus Succotash is a must-try! Inspired by classic summer flavors, this dish pairs beautifully seasoned salmon with a medley of sweet corn and crisp asparagus. Finished off with a creamy corn sauce and lemon confit, this meal captures the essence of sunny days and is easy to recreate at home.
Ingredients for Seared Salmon with Corn and Asparagus Succotash
To prepare this dish, you’ll need the following ingredients:
Creamy Corn Sauce:
- 6 tablespoons of butter, divided
- ½ cup shallot, minced
- 2 cups corn kernels (raw)
- 1 cup vegetable stock
- ½ cup heavy cream
- Juice from ½ lemon
- Kosher salt to taste
- Agave, to taste
Corn and Asparagus Succotash:
- 4 tablespoons butter, divided
- 1 tablespoon extra virgin olive oil
- ½ cup shallot, minced
- 3 cups corn kernels, blanched and shocked
- 2 cups asparagus, chopped, blanched, and shocked
- ½ cup vegetable stock
- 1 tablespoon parsley, minced
- Kosher salt to taste
- Black pepper to taste
Lemon Confit and Pea Tendril Garnish:
- 1 tablespoon lemon confit + 1–2 tablespoons lemon confit oil
- 1 ounce fresh pea tendrils
- Juice from ½ lemon
- Kosher salt to taste
- Black pepper to taste
Salmon Brine:
- ¼ cup plus 2 tablespoons kosher salt
- 2 cups water
- 4 cups ice
Seared Salmon:
- 24 ounces of skinless, center-cut salmon, brined (recipe follows)
- 4 tablespoons grapeseed oil
- Kosher salt to taste
- Black pepper to taste
How to Make Seared Salmon with Corn and Asparagus Succotash – Step by Step
Step1: Prepare the Creamy Corn Sauce
- Melt 2 tablespoons of butter in a pan and sauté the minced shallot until softened.
- Add the corn kernels and cook until tender.
- Pour in the vegetable stock and simmer for 10 minutes.
- Blend the mixture until smooth, then return it to the pan.
- Stir in the heavy cream, lemon juice, and remaining butter. Season with kosher salt and agave.
Step2: Make the Corn and Asparagus Succotash
- Melt 2 tablespoons of butter and the olive oil in a large pan.
- Sauté the minced shallot until fragrant.
- Add the blanched corn and asparagus, then pour in the vegetable stock. Let it simmer.
- Season with salt, pepper, and parsley. Cook for 5 more minutes, then set aside.
Step3: Prepare the Lemon Confit and Pea Tendril Garnish
- Combine the lemon confit, confit oil, fresh pea tendrils, and lemon juice in a bowl.
- Season with kosher salt and black pepper.
Step4: Brine the Salmon
- In a large bowl, dissolve kosher salt in water, then add ice.
- Submerge the salmon in the brine for 15 minutes.
- Rinse the salmon and pat it dry.
Step5: Seared Salmon
- Heat grapeseed oil in a pan until shimmering.
- Season the salmon with kosher salt and pepper.
- Sear the salmon for 3-4 minutes on each side until the skin is crispy and the salmon is cooked through.
Helpful Tips for Seared Salmon with Corn and Asparagus Succotash
- Use fresh ingredients: For the best flavor, ensure the corn and asparagus are fresh and crisp.
- Sear at high heat: Make sure your pan is hot enough before adding the salmon to get a perfectly crisp exterior.
- Don’t overcook the salmon: Aim for medium doneness, as salmon can dry out quickly.
Cooking Tips for the Best Seared Salmon with Corn and Asparagus Succotash
For extra crispy salmon, make sure the salmon is dry before it hits the pan. Using a non-stick or cast-iron skillet can help achieve even searing.
If you want an added layer of flavor, baste the salmon with butter during the last minute of cooking.
Serving Suggestions for Seared Salmon with Corn and Asparagus Succotash
This dish pairs beautifully with a light white wine like Sauvignon Blanc or a refreshing iced tea with lemon. For a complete meal, serve the seared salmon alongside roasted potatoes or a fresh garden salad with citrus dressing.
Nutritional Information
Salmon is a rich source of omega-3 fatty acids, protein, and essential vitamins. The vegetables in the succotash add fiber and antioxidants, while the creamy corn sauce brings indulgence without overwhelming the dish.
Nutritional Information (per serving)
- Calories: 550 kcal
- Fats: 30g
- Carbohydrates: 20g
- Protein: 40g
- Fiber: 4g
- Vitamins: A, C, E, K
Storage and Leftovers for Seared Salmon with Corn and Asparagus Succotash
If you have leftovers, store the salmon, succotash, and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon in a skillet to maintain its crispness and gently warm the succotash and sauce in a pan over low heat.
Frequently Asked Questions (FAQs) for Seared Salmon with Corn and Asparagus Succotash
Q1: Can I substitute the asparagus with another vegetable?
Yes, green beans or zucchini work well as a substitute for asparagus.
Q2: How do I know when the salmon is done?
The salmon is cooked when it flakes easily with a fork and reaches an internal temperature of 145°F.
Q3: Can I make the lemon confit ahead of time?
Absolutely! Lemon confit can be made a week in advance and stored in the fridge.
Q4: Is there a dairy-free option for the creamy corn sauce?
You can substitute the heavy cream with coconut cream for a dairy-free version.
Related Recipes for Seared Salmon Lovers:
For more delicious ideas, check out these related recipes:
Conclusion
We hope you enjoy making and savoring this Seared Salmon with Corn and Asparagus Succotash. The blend of rich flavors and fresh ingredients will surely make it a favorite in your household. Let us know your thoughts and share any unique twists you added to this recipe in the comments below!
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Seared Salmon with Corn and Asparagus Succotash Recipe
Description
Welcome to a delicious new recipe that’s perfect for warm weather – Seared Salmon with a Corn and Asparagus Succotash! This recipe is the ultimate combination of flaky, savory salmon and a vibrant veggie-packed succotash. Whether you’re cooking for family or friends, this dish will impress with its rich flavors and bright presentation.
Ingredients
For the Creamy Corn Sauce:
- 6 tablespoons of butter, divided
- ½ cup shallot, minced
- 2 cups corn kernels (raw)
- 1 cup vegetable stock
- ½ cup heavy cream
- Juice from ½ lemon
- Kosher salt to taste
- Agave, to taste
For the Corn and Asparagus Succotash:
- 4 tablespoons butter, divided
- 1 tablespoon extra virgin olive oil
- ½ cup shallot, minced
- 3 cups corn kernels, blanched and shocked
- 2 cups asparagus, chopped, blanched, and shocked
- ½ cup vegetable stock
- 1 tablespoon parsley, minced
- Kosher salt to taste
- Black pepper to taste
For the Lemon Confit and Pea Tendril Garnish:
- 1 tablespoon lemon confit + 1–2 tablespoons lemon confit oil
- 1 ounce fresh pea tendrils
- Juice from ½ lemon
- Kosher salt to taste
- Black pepper to taste
For the Salmon Brine:
- ¼ cup plus 2 tablespoons kosher salt
- 2 cups water
- 4 cups ice
For the Seared Salmon:
- 24 ounces of skinless, center-cut salmon, brined (recipe follows)
- 4 tablespoons grapeseed oil
- Kosher salt to taste
- Black pepper to taste
Instructions
Step 1: Prepare the Creamy Corn Sauce
- Melt 2 tablespoons of butter in a pan and sauté the minced shallot until softened.
- Add the corn kernels and cook until tender.
- Pour in the vegetable stock and simmer for 10 minutes.
- Blend the mixture until smooth, then return it to the pan.
- Stir in the heavy cream, lemon juice, and remaining butter. Season with kosher salt and agave.
Step 2: Make the Corn and Asparagus Succotash
- Melt 2 tablespoons of butter and the olive oil in a large pan.
- Sauté the minced shallot until fragrant.
- Add the blanched corn and asparagus, then pour in the vegetable stock. Let it simmer.
- Season with salt, pepper, and parsley. Cook for 5 more minutes, then set aside.
Step 3: Prepare the Lemon Confit and Pea Tendril Garnish
- Combine the lemon confit, confit oil, fresh pea tendrils, and lemon juice in a bowl.
- Season with kosher salt and black pepper.
Step 4: Brine the Salmon
- In a large bowl, dissolve kosher salt in water, then add ice.
- Submerge the salmon in the brine for 15 minutes.
- Rinse the salmon and pat it dry.
Step 5: Seared Salmon
- Heat grapeseed oil in a pan until shimmering.
- Season the salmon with kosher salt and pepper.
- Sear the salmon for 3-4 minutes on each side until the skin is crispy and the salmon is cooked through.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use fresh ingredients: For the best flavor, ensure the corn and asparagus are fresh and crisp.
- Sear at high heat: Make sure your pan is hot enough before adding the salmon to get a perfectly crisp exterior.
- Don’t overcook the salmon: Aim for medium doneness, as salmon can dry out quickly.
