Seared Salmon* Recipe
summer succotash, tomato, red watercress + fresh basil
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Salmon
Season the salmon fillets with salt and black pepper on both sides.
- 2
Sear the Salmon
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the salmon fillets skin-side down and sear for about 4-5 minutes until the skin is crispy. Flip and cook for another 3-4 minutes until cooked through. Remove from the skillet and let rest.
- 3
Cook the Succotash
In the same skillet, add the remaining olive oil. Add the corn, diced red bell pepper, and zucchini. Sauté for about 5-7 minutes until the vegetables are tender.
- 4
Add Tomatoes and Watercress
Stir in the cherry tomatoes and red watercress. Cook for another 2 minutes until the tomatoes begin to soften.
- 5
Finish with Basil
Remove the skillet from heat and stir in the fresh basil. Adjust seasoning with salt and pepper if needed.
- 6
Serve
Plate the succotash and top with the seared salmon. Garnish with additional basil if desired.