Description
When you are looking for a great dinner idea but want to keep an eye out for the carbs, this Pan-seared Salmon & Succotash combo is excellent.
Ingredients
Units
Scale
- 4 tbsp butter, divided
- 1 tbsp minced garlic
- 16 oz frozen cut okra
- 8 oz sweet corn
- 15 oz lima beans
- 14 oz diced tomatoes
- 1 tsp garlic powder
- 1 tsp. Paprika
- 1 tsp ground allspice
- 1 tsp ground thyme
- 1/4 tsp red cayenne pepper
- 3 1/2 tsp olive oil, divided
- 1 1/2 lb salmon filet
- 1 tsp Creole seasoning
- 1/2 tsp sea salt
- 1/2 tsp black pepper
Instructions
- Heat a cooking pan to medium heat. Add 2 tbsp of butter and minced garlic to a heated pan and cook for 1 minute.
- Add okra and corn into the pan and cook uncovered for 5 minutes, stirring occasionally. Add lima beans, drained diced tomatoes, garlic powder, paprika, ground allspice, ground thyme, and red pepper.
- Stir and cook covered for 15 minutes. Once the beans are soft, set the temperature to low.
- For the Salmon, heat a cooking pan to medium heat and add 3 tbsp of olive oil and 2 tbsp of butter.
- Season your salmon with Creole seasoning, sea salt, and black pepper. Pour 1/2 tsp of olive oil over the fish and rub in.
- Cut your salmon filet into desired serving sizes. Place the salmon skin up onto the hot cooking oil for 4 minutes and 2 minutes on the skin side.
- Serve hot with succotash.
Notes
Cooking the succotash for 15 minutes allows the okra the cook down therefore removing the slime. It also allows the lima beans to cook perfectly.
- Prep Time: 5 minutes
- Cook Time: 26 minutes
- Category: Dinner
- Method: Sauté
- Cuisine: American
Nutrition
- Calories: 690
- Fat: 28.4g