Grilled Sockeye Salmon with Fava Bean, White Corn, and Wild Mushroom Succotash
Photo: Fran Gealer; Styling: Char Hatch Langos
Yield: Makes 4 servings
Recipe from
Ingredients
- 4 (6-ounce) sockeye salmon fillets
- Olive oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- Fava Bean, White Corn, and Wild Mushroom Succotash
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.
Grilled Sockeye Salmon with Fava Bean, White Corn, and Wild Mushroom Succotash Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Entertaining, Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Fish
- DIETARY CONSIDERATION: Gluten-Free
- COOKING METHOD: Grill
- PUBLICATION: Coastal Living
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