Seared Wild Salmon with Late Spring Succotash
This dish is one of the first things I make once the Pacific salmon season has opened. It is the first sign that summer is near. Later in the summer, I make a similar dish with corn, zucchini, and tomatoes with fresh basil. Any combo of fresh, perfectly sweet, just-picked veggies will be a great complement to the fish. It’s especially important to buy wild salmon—even self-proclaimed “sustainable” salmon farms are dangerous because of the parasitic lice that thrive on farmed salmon; when the infested fish escape (a frequent occurrence), the lice threaten the wild salmon population. If wild salmon isn’t in season, use any sustainable fillet or steak that is of similar thickness. If available, use 1/4 cup chopped green garlic instead of the garlic cloves. And if you can find them, rainbow carrots are beautiful here.
Recipe information
Yield
SERVES 4
Ingredients
Preparation
Step 1
In a medium saucepan, melt 1 tablespoon of the butter over medium heat. Add the spring onion and a pinch of salt and cook until softened, about 2 minutes. Add the garlic and cook until fragrant but not browned, about 1 minute. Add the asparagus, carrots, peas, broth, 3/4 teaspoon salt, and a few grinds of pepper. Bring to a gentle simmer, cover the pan partially, and cook until the vegetables are just tender, about 5 minutes. Remove from the heat.
Step 2
Meanwhile, heat the olive oil and 1 tablespoon of the butter in a large nonstick or cast-iron skillet over medium-high heat. Season the salmon all over with 1 teaspoon salt and add the salmon, skin side down, to the pan. Let cook undisturbed for at least 2 minutes, then carefully peek at the underside to check the browning. When the skin is crispy and golden brown, flip the fillets over and lower the heat to medium. Cook until the salmon is just barely firm to the touch, 2 to 4 minutes longer.
Step 3
Rewarm the succotash, if necessary, and stir in the tarragon, lemon juice, and remaining 1 tablespoon butter. Taste and season with additional salt if necessary.
Step 4
Spoon succotash onto each of 4 individual plates, reserving some of the liquid in the pan. Place a salmon fillet, skin side up so it stays crisp, on top of the veggies and drizzle with a little of the reserved liquid. Serve with a lemon wedge on the side.
NOTE
Step 5
The crispy fried salmon skin is one of the best parts of this dish. It’s full of omega-3 fatty acids, helps keep the fillet moist, and provides textural contrast. The dish will work with skinless fillets, but it won’t be quite as good.
