Kitchen Equipment needed:
- Medium cast iron pan
- Large cast iron pan
- Metal spatula
- 2 bowls
- 4 8 ounce fillets of salmon with skin on
- 1 teaspoon chili lime seasoning
- 1 teaspoon garlic granules
- salt and pepper
- 1 red onion diced medium
- 2 jalapeños diced small
- 1 red pepper diced medium
- 3 garlic cloves, shredded
- 1 10 oz. bag of frozen corn
- 1 8 oz. bag of frozen shelled edamame
- 2 lemons cut in half
- Dill or parsley sprigs for garnish
- 3 tablespoons vegetable oil divided
Prep vegetables and season salmon:
- Chop peppers and onions. Shred garlic and place in small container with 1 teaspoon of vegetable oil and set aside.
- Rub a small amount of vegetable oil on both sides of the salmon. Place skin side down on a plate. Season with salt, cracked black pepper and garlic granules.
- Steam edamame in bag for 3 minutes. It will finish cooking in pan. Set aside in a bowl and cover with foil.
- Heat up a medium cast iron pan with a tablespoon of vegetable oil. When almost smoking, put in frozen corn. Stir with spatula, and season with chili lime seasoning. Cook till a golden char. Takes 5-8 minutes. Remove corn and put into a bowl and cover with foil.
- Use a paper towel to wipe out pan, and set aside to use for finishing succotash.
- Pre-heat oven to 350 F.
- Start to heat up enough vegetable oil in the large cast iron pan over medium high heat.
- When pan is almost smoking place salmon into hot oil, skin side up, making sure to place in away from you to avoid any splashing oil. Cook salmon for 2 minutes, then turn over with skin side down.
- Next, place salmon into oven. Set timer for 5 minutes, and then check. Depending on thickness of salmon you want to make sure not to over cook. 8 oz portions should take 8-6 minutes.
Finish edamame succotash while salmon is in oven:
- Heat up 1 tablespoon of oil in medium cast iron pan. (enough to just coat bottom) When almost smoking add onions. Stir with metal spatula and cook for about 2 minutes.
- Now spoon in the shredded garlic in oil, and cook until fragrant.
- Add in the peppers, and stir to mix cooking for about 1 minute. Season with salt and pepper.
- Time to add in the edamame, and corn, and heat thru.
- Place succotash on plate or in bowl. Serve salmon next to or on top of succotash.
- Garnish salmon with dill or parsley and serve with lemon half.
- Category: entree
- Method: stove top
- Cuisine: american
Keywords: edamame salmon succotash