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Photo: Fran Gealer; Styling: Char Hatch Langos Photo by: Photo: Fran Gealer; Styling: Char Hatch Langos

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

Coastal Living OCTOBER 2008

  • Yield: Makes 4 servings

Ingredients

  • 4 (6-ounce) sockeye salmon fillets
  • Olive oil
  • 1/4 teaspoon sea salt

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.

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