A perfect "prepare-ahead" dish, as everything except quick-cooking the salmon can be done a day in advance—and tastes even better that way. Total Time: Approximately 45 minutes, plus an additional several hours for the flavors of the succotash to come together Serves: 8
1. Make succotash: In a large saute pan, cook bacon over medium heat until crisp. Using a slotted spoon, transfer cooked bacon to paper towels, blot and reserve. Bacon fat remaining in the pan should measure about ¼ cup. If it doesn't, add enough butter to make up the difference. Set pan aside.
2. Blanch lima beans in boiling salted water until crisp-tender, 3-4 minutes. Remove with a strainer or slotted spoon, refresh in ice water, drain and set aside. Repeat in the same water with haricots verts, adding baking soda to keep them green. Refresh in ice water, drain, wrap in a kitchen towel and refrigerate.
3. Heat bacon fat (or bacon fat and butter combination) over medium heat. Saute corn kernels until soft, 2-3 minutes. Add lima beans and cook 3 minutes, stirring frequently.
4. Add scallions and cream and cook 5 minutes more. Season with salt, pepper and Tabasco, to taste; remove from heat and cool completely. Cover pan with foil and refrigerate several hours or overnight to allow flavors to marry.
5. When ready to serve, bring ingredients in pan to room temperature. Put pan over medium heat and add haricots verts. If too dry, add 1-3 tablespoons heavy cream. When heated through, add oysters and their liquor and reserved bacon. Cook to warm oysters through. Stir in tomatoes and half herbs. Season with salt, pepper and Tabasco, to taste.
6. Make the salmon: Preheat an electric grill or broiler or prepare a charcoal fire in an outdoor barbecue. Rub each piece of salmon all over with oil. Season liberally with salt and pepper.
7. Place salmon pieces on grill, skin side down. Cook 5 minutes. Slide a spatula between skin and fish and turn each piece of salmon over, resting it on its detached skin. This protects tender salmon from direct contact with hot grill. Cook until desired doneness is reached, 2-5 minutes. If broiling, broil on one side only until done, 5-8 minutes.
8. To serve, divide succotash among 8 plates and place a cooked salmon fillet on top. Garnish with remaining herbs.
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Serving Size: 1 Serving (405g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 701 | ||
Calories from Fat: 415 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.1g | 61 % | |
Saturated Fat 18.1g | 90 % | |
Monounsaturated Fat 16.9g | ||
Polyunsanturated Fat 6.3g | ||
Cholesterol 196.3mg | 60 % | |
Sodium 845.3mg | 29 % | |
Potassium 1199.2mg | 32 % | |
Total Carbohydrate 17.5g | 5 % | |
Dietary Fiber 4.9g | 20 % | |
Sugars, other 12.5g | ||
Protein 53g | 76 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 701
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