Sockeye Salmon with Succotash

Total Time:
35 min
20 min
Inactive Prep:
15 min
4 servings


  • 1/2 cup sliced onions
  • 1 cup baby potatoes, blanched and cut in half
  • 1 cup cooked chickpeas
  • 1 cup baby or teardrop tomatoes
  • 1 cup corn kernels
  • Zest of 1 lemon
  • 1/2 cup fish stock
  • Salt and freshly ground black pepper
  • 1 tablespoon thyme leaves
  • Lemon Vinaigrette:
  • 1/4 cup lemon juice
  • 1/4 shallot, minced
  • Zest of 1 lemon
  • 1 cup olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
    • 700 grams sockeye salmon, skin on, scaled and cut into 180-gram portions
    • Salt and freshly ground black pepper
    • 1 tablespoon olive oil
    • Fresh herbs, for garnish


    For the succotash: Saute the onions and potatoes until slightly caramelized, about 8 minutes. Add the chickpeas, tomatoes, corn, zest and stock and simmer until the stock is almost gone, about 3 minutes. Season with salt and pepper and add the thyme leaves.

    For the vinaigrette: Whisk the lemon juice, shallots and lemon zest until combined. Slowly drizzle in the oil until emulsified. Season with the salt and pepper.

    For the salmon: Sprinkle the salmon with salt and pepper on both sides. Heat the oil in a skillet over medium heat and saute the salmon, skin-side down, until the edges begin to caramelize a little, about 4 minutes. Flip and cook for 1 to 2 minutes.

    Serve the salmon on the succotash and garnish with the lemon vinaigrette and herbs.

    This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.