Delish Delights: Smoky Bacon Salmon with Corn & Mushroom Succotash

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Happy Tuesday dear friends! I hope you had an amazing Memorial Day weekend. I’m glad to be back after a short break from posting!

I have an amazing recipe for you this week. This will rock your sock off. Seriously. Last Monday I was walking through Publix when the Sample Lady (we’re on first name terms) asked me if I’d care to try a sample of the featured meal. Sure, I said. And even though I had other plans for dinner that night, I immediately scratched those plans and scooped up the ingredients to make this meal.

Ingredients:

  • 4 salmon fillets
  • 4 ears of fresh corn (I used one bag of frozen sweet corn)
  • 2 portabella mushrooms (or one container baby bella mushrooms)
  • 1/4 bunch fresh cilantro
  • 4 cloves garlic
  • 1 large tomato
  • Juice of one lime
  • 1 can black beans
  • 4 teaspoons molasses bacon seasoning (McCormick brand)
  • 2T + 4t unsalted butter
  • 1T olive oil
  • 1/4t hot pepper sauce
  • 3/4t salt

Prep:

  1. Rub both sides of the salmon fillet with a bit of olive oil and then coat generously with molasses bacon seasoning.
  2. Slice corn from the cob.
  3. Discard stems from portabellas. Wipe down mushrooms with a damp paper towel. Chop mushroom into small chunks.
  4. Chop garlic, tomato, cilantro.
  5. Drain and rinse black beans.

Directions:

  1. Preheat large saute on medium-high heat. Melt 2T butter in pan. Add corn and cook for 2-3 minutes until slightly browned.
  2. Stir in mushrooms, garlic, 1/2t salt. Cook 2-3 minutes until mushrooms soften.
  3. Reduce heat to low. Stir in tomatoes, beans, pepper, and remaining salt. Turn to low while you cook the salmon.
  4. Preheat a large saute pan on medium-high heat for 2-3 minutes. Place oil into pan and then add salmon. Cook for 2-3 minutes on each side. Fish should be opaque and flake easily with a fork.
  5. Remove salmon from pan and top each fillet with 1t butter.
  6. Remove succotash from heat. Squeeze lime juice over mixture, then stir in pepper sauce and cilantro.

I serve this with garlic rice. SO GOOD. If you like salmon, you will love this meal. I can see us making this a lot this summer!

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