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salmon

Pan-Seared Creole Salmon with Succotash

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Make Pan-Seared Creole Salmon with Succotash! Salmon fillets served over a buttery skillet of sweet corn, tender okra, and savory lima beans.

  • Total Time: 31 minutes
  • Yield: 4 1x

Ingredients

Units Scale

For the succotash:

  • 2 tbsp butter
  • 1 tbsp minced garlic
  • 16 oz frozen cut okra
  • 8 oz frozen sweet corn
  • 15 oz frozen lima beans
  • 14 oz diced tomatoes, drained
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp ground allspice
  • 1 tsp ground thyme
  • 1/4 tsp red cayenne pepper

For the Creole salmon:

  • 1 1/2 lbs. salmon fillet
  • 1 tsp Creole seasoning
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 3 tbsp olive oil
  • 2 tbsp butter

Instructions

  1. Heat a large pan or cast iron skillet (paid link) over medium heat. Add the butter and minced garlic, and cook for 1 minute, until fragrant and foaming.
  2. Add the frozen okra and frozen corn to the skillet. Cook uncovered for 5 minutes, stirring occasionally.
  3. Stir in the frozen lima beans, drained diced tomatoes, garlic powder, paprika, ground allspice, ground thyme, and red cayenne pepper. Cover the pan with a lid, reduce the heat slightly, and cook for 15 minutes, until the beans are tender. Reduce the burner to low to keep warm.
  4. Season the salmon fillet evenly with the Creole seasoning, sea salt, and black pepper. Drizzle a little olive oil over the seasoned fish and gently rub it in so the spices adhere.
  5. In a separate large cast-iron skillet over medium heat, add the olive oil and butter. Heat the pan and oil until hot.
  6. Cut the seasoned salmon fillet into your desired individual portion sizes. Place the salmon fillets skin-side up (flesh side down) in the hot oil and sear undisturbed for 4 minutes, until a deep golden, spiced crust develops. Flip and cook for 2 minutes on the skin side until the fish is just cooked through and flakes easily with a fork.
  7. Spoon generous mounds of warm Southern succotash onto serving plates, nestle the seared salmon fillets directly on top, and serve immediately.

Equipment

(paid link)

Notes

Okra Slime: Cooking the succotash for 15 minutes lets the okra cook down and remove the slime. It also allows the lima beans to cook perfectly.

Drain the Tomatoes Thoroughly: Strain the canned diced tomatoes well before adding them to the succotash. Excess packing juice can make the dish soupy instead of thick and velvety.

Dry the Salmon Skin & Flesh: Before applying the olive oil and spice rub, pat the salmon completely dry with paper towels. Dry fish prevents steaming and ensures an immediate golden sear when it hits the hot butter-oil blend.

Fresh Corn Alternative: During peak summer, shave 2 ears of fresh sweet corn straight into the pan instead of frozen corn for extra crunch.

Nutrition

  • Serving Size: 1 salmon fillet with 1 hearty cup succotash
  • Calories: 585
  • Sugar: 7 g
  • Sodium: 920 mg
  • Fat: 33 g
  • Saturated Fat: 11 g
  • Trans Fat: 0.4 g
  • Carbohydrates: 34 g
  • Fiber: 8 g
  • Protein: 42 g
  • Cholesterol: 130 mg

Find it online: https://dudethatcookz.com/pan-seared-salmon-with-succotash/