Sunset Salmon Recipe

Prep the salmon

Pat salmon fillets dry with paper towels. Rub each fillet with 2 tbs olive oil evenly (share between fillets), then sprinkle sea salt and freshly ground black pepper evenly on both sides. Let rest at room temperature for 10 minutes.

Cook the salmon

Preheat a large nonstick or cast-iron skillet over medium-high heat. When hot, place salmon skin-side down and press gently with a spatula for 15 seconds to ensure even contact. Cook skin-side down 4–5 minutes, until skin is crisp and the fish is cooked about two-thirds of the way through. Flip carefully and cook 1–2 minutes more for medium (adjust 2–4 minutes depending on thickness). Remove to a warm platter and squeeze lemon over the top. Keep warm while you finish succotash and greens.

In a large skillet over medium heat, add butter and 1 tbs olive oil. When butter foams, add diced yellow onion and red bell pepper. Sauté 3–4 minutes until softened and translucent.

Add corn kernels and lima beans (or edamame). Cook, stirring occasionally, 5–6 minutes until corn is tender and beginning to brown in spots.

Stir in halved cherry tomatoes and chopped thyme. Cook 1–2 minutes until tomatoes begin to soften but still hold shape. Season with 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning.

Remove from heat and stir in chopped basil or parsley. Keep warm until plating.

In a large bowl combine mixed salad greens, sliced cucumber, and sliced radish. Toss gently to combine. Do not dress yet — wait until papaya dressing is ready.

If using papaya seeds, toast them lightly in a dry skillet over low heat 1–2 minutes until fragrant, then cool. Reserve 1 tsp for texture and flavor; you can also pulse them in a mortar or spice grinder briefly.

In a blender or tall container, combine 1/2 cup ripe papaya flesh, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Blend until smooth.

With the blender running, stream in 4 tbs extra-virgin olive oil until dressing is emulsified and creamy. Stir in toasted papaya seeds. Taste and adjust seasoning — add a little more honey if too tart or a pinch of salt as needed.

Just before serving, drizzle about half the dressing over the mixed greens and toss lightly to coat. Reserve remaining dressing for plates or for guests to add to taste.

Divide dressed greens among 4 plates, creating a shallow bed. Spoon warm succotash beside or partially on top of the greens (about 3/4 cup succotash per plate).

Place one salmon fillet on each plate, skin-side up or angled slightly to show the sear. Spoon any resting juices from the salmon over the fish.

Drizzle a small amount of remaining papaya dressing around the plate or over the salmon for brightness. Garnish each plate with a few microgreens or cilantro and a lemon wedge. Serve immediately.