Salmon Succotash

Local Ocean’s Special
CHINOOK SALMON SUCCOTASH
with Summer Squash + Nectarines

TIME: 30 minutes

SERVING SIZE: 5 oz. Chinook salmon per person

IN THE BOX
Chinook Salmon Fillet
Fennel
Onion & Red Bell Pepper
Summer Squash
Nectarines
Corn
Cherry Tomatoes
Fennel Seed (ground & whole)
Spicy Herb Paste
Herb Butter
White Balsamic Vinaigrette

STEPS
1. Season the salmon on both sides generously with salt and pepper.

2. Pull the herb butter from the fridge to soften.

3. Prepare your veggies – For the nectarines, cut in a circular pattern around the pit and twist, removing the pit (if your nectarines are very ripe and soft, you can make your cuts around the pit to avoid it). Dice the nectarines into quarter-inch cubes. Cut the summer squash into half-inch pieces. Slice the cherry tomatoes in half.

4. Cook the salmon: you can grill or pan-sear. At the restaurant, we grill it.

- To Grill: Heat your grill or grill pan until it is 450-500 degrees. You want it very hot, so you get a good sear without overcooking the fish – the grill marks are great flavor! Drizzle the salmon with a little olive oil on both sides. Add to the grill, skin-side down, making sure to place portions at a 45-degree angle to the grill slats so you get nice marking (you want to see a diamond crosshatch pattern on the fish when you’re done). Cook for 2 minutes, then rotate each piece 90 degrees and cook another 1-2 minutes. Flip and repeat for the other side. At the restaurant, we serve salmon medium rare. To cook medium rare, pull from the grill when the internal temperature is 120 degrees F. Top with 1/3 of the herb butter (saving the rest for the succotash) and let rest while you prepare the rest of the dish.

- To Pan-Sear: Heat a large frying pan over medium-high heat with 2 tbsp olive oil. You may need more oil if your pan is not seasoned fully or if you are not using a nonstick pan. When the oil is shimmering but not smoking, add the salmon portions, being careful to avoid sticking to the pan. Shake the pan gently as you add each portion to make sure it has enough oil between it and the pan – this will ensure a proper sear without sticking. Cook for 2-3 minutes, then flip, gently shaking the pan again as you place the raw side down into the oil. You can add a splash more oil at this point if the pan needs it. If your fish is not browning after 2 minutes, turn your pan heat up a little – color is flavor! At the restaurant, we serve salmon medium-rare. To cook medium-rare, pull from the pan when the internal temperature is 120 degrees F. Top with 1/3 of the herb butter and let rest while you prepare the rest of the dish.

5. Cook the veggies - heat a large frying pan over medium-high heat with 2 tbsp olive oil.  When the oil is shimmering but not smoking, build your vegetable medley:

- First add the fennel and cook for 1-2 minutes.

- Add the onion and red bell pepper, cook for another 1-2 minutes.

- Add the summer squash, fennel seed, and spicy herb paste (if sensitive to spicy foods, you can reduce the amount used or substitute with olive oil and minced garlic).  Cook for 3-4 minutes, until the squash softens through.

- Deglaze the pan with 1/4 cup water (or a nice Sauvignon Blanc, Chardonnay, or Pinot Gris if you have it!)

- Add the nectarines and corn, cook for about 2 minutes.  If your pan is getting really dry, deglaze again with an additional splash of water or white wine.

- Finally, add the cherry tomatoes and remaining herb butter.  Cook for 1-2 more minutes, just until the tomatoes soften. Taste and season with salt and pepper, if desired.

- When finished cooking, remove from heat and mix in the white balsamic vinaigrette.

6. To serve, divide the vegetable sauté evenly among large dinner plates or bowls. Top with the grilled salmon. Enjoy!

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