Salmon Recipe
Lightly blackened Salmon filet served with crab and bacon succotash and topped with a cherry pepper vinaigrette, comes with a garden or Caesar salad
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Ingredients
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Salmon and Succotash Ingredients
Method
Cooking Directions
- 1
Prepare the Salmon
Rub the salmon fillets with blackening seasoning on both sides.
- 2
- 3
Prepare the Succotash
In the same skillet, add chopped bacon and cook until crispy. Remove excess grease, leaving about 1 tablespoon in the skillet.
- 4
Cook the Vegetables
Add the diced red onion and bell pepper to the skillet and sauté until softened, about 3-4 minutes. Stir in the corn, crab meat, and cherry tomatoes, cooking until heated through.
- 5
Finish the Succotash
Add lime juice to the succotash mixture and stir well to combine. Season with salt and pepper to taste.
- 6
Serve
Plate the blackened salmon on a bed of crab and bacon succotash. Drizzle with cherry pepper vinaigrette and serve with a side of garden or Caesar salad.
