Sockeye Salmon with Corn Succotash

  • Sockeye salmon filleted, skin on, seasoned with salt and pepper
  • 500g sweetcorn
  • 1 shallot
  • 1 lemon
  • 100g cherry tomatoes
  • 120ml double cream
  • 60g peas or fava beans
  • 2 tablespoons of olive oil
  • Salt, to taste
  • Pepper, to taste

On a medium heat, in a cast iron or sauté pan, heat up one tablespoon of olive oil then sear the salmon, skin side down. After about five minutes, the salmon should be about 70% cooked on one side, flip the salmon over and continue to cook for a further two minutes. Remove the salmon from the pan and set aside.

In the same pan add the remaining ingredients (except for the lemon and heavy cream) and heat through. There is no need to cook the vegetables for as long, as the idea is to keep them fresh, sauté them over a medium heat for about four minutes. Add the zest of the lemon, and a small amount of juice and the double cream and simmer for one minute, season with salt and pepper to taste. Remove from the heat and place on top of the salmon and enjoy!


Recipe courtesy of Joshua Henderson

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