Ingredients

• 1/2 cup sliced onions
• 1 cup baby potatoes, blanched and cut in half
• 1 cup cooked chickpeas
• 1 cup baby or teardrop tomatoes
• 1 cup corn kernels
• Zest of 1 lemon
• 1/2 cup fish stock
• Salt and freshly ground black pepper
• 1 tablespoon thyme leaves
• 1/4 cup lemon juice
• 1/4 shallot, minced
• Zest of 1 lemon
• 1 cup olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 700 grams sockeye salmon, skin on, scaled and cut into 180-gram portions
• Salt and freshly ground black pepper
• 1 tablespoon olive oil
• Fresh herbs, for garnish

Browse by ingredient

Instructions

1. For the succotash: Saute the onions and potatoes until slightly caramelized, about 8 minutes. Add the chickpeas, tomatoes, corn, zest and stock and simmer until the stock is almost gone, about 3 minutes. Season with salt and pepper and add the thyme leaves.
2. For the vinaigrette: Whisk the lemon juice, shallots and lemon zest until combined. Slowly drizzle in the oil until emulsified. Season with the salt and pepper.
3. For the salmon: Sprinkle the salmon with salt and pepper on both sides. Heat the oil in a skillet over medium heat and saute the salmon, skin-side down, until the edges begin to caramelize a little, about 4 minutes. Flip and cook for 1 to 2 minutes.
4. Serve the salmon on the succotash and garnish with the lemon vinaigrette and herbs.