Blackened Salmon with Corn Succotash

Blackened salmon with corn succotash

Makes 4 servings

1-1/2 lbs salmon fillets
1-2 tbsp blackened seasoning, according to taste
2 ears corn, kernels trimmed (or substitute 1/2 package frozen corn)
2 zucchini, diced
1 red bell pepper, diced
2 tbsp chopped thyme leaves
Olive oil, salt and pepper

Preparation:

  1. Heat a drizzle of oil over medium-high heat in a large frying pan. Add squash and pepper, sauteeing for a few minutes until softened. Add corn and thyme and cook for a few minutes. Season with salt and pepper, then cover and set aside.
  2. Coat fish in blackened seasoning. Heat a drizzle of olive oil in large cast iron skillet or fry pan and fry fish 2 pieces at a time for 4 minutes per side or until cooked through.
  3. If needed. heat succotash briefly before serving.

Donna Whitlock

Donna Whitlock


Follow