Grilled Sockeye Salmon with Fava Bean, White Corn, and Wild Mushroom Succotash

Grilled Sockeye Salmon with Fava Bean, White Corn, and Wild Mushroom Succotash Recipe
Photo: Fran Gealer; Styling: Char Hatch Langos

Yield:

Makes 4 servings

Recipe from

Coastal Living

Ingredients

4 (6-ounce) sockeye salmon fillets
Olive oil
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Preparation

Brush salmon fillets with olive oil, and sprinkle evenly with salt and pepper. Grill, skin-side down, over medium heat (300° to 350°) for 3 minutes. Turn and grill 1 additional minute or until desired degree of doneness. Serve over succotash.

Note:

Michael McCarty,

Welcome to Michael's

October 2008
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