Peppered Salmon With Grilled Corn Succotash Recipe

Name: Peppered Salmon With Grilled Corn Succotash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup frozen shelled edamame; ¼ cup lemon juice; 2 tablespoons olive oil; 2 tablespoons cider vinegar; 1 tablespoon honey; 12-1 teaspoon ground ancho chili peppers (to taste) or 12-1 teaspoon ground chipotle chili pepper (to taste); 1 teaspoon course sea salt; ¼ teaspoon ground red pepper; 4 ears fresh corn, on cob; 1 small red bell pepper, quartered and cored; 2 green onions, thinly sliced; 4 -5 teaspoons cajun seasoning; 1 -2 teaspoon firmly packed light brown sugar (use less for a reduced sweet taste); 1 12 lbs salmon fillets; olive oil

Servings: persons

1 cup frozen shelled edamame
¼ cup lemon juice
2 tablespoons olive oil
2 tablespoons cider vinegar
1 tablespoon honey
12-1 teaspoon ground ancho chili peppers (to taste) or 12-1 teaspoon ground chipotle chili pepper (to taste)
1 teaspoon course sea salt
¼ teaspoon ground red pepper
4 ears fresh corn, on cob
1 small red bell pepper, quartered and cored
2 green onions, thinly sliced
4 -5 teaspoons cajun seasoning
1 -2 teaspoon firmly packed light brown sugar (use less for a reduced sweet taste)
1 12 lbs salmon fillets
olive oil

1
For the Succotash: Bring 1 quart water to boil in medium saucepan on high heat.
2
Add edamame; cook 6 to 8 minutes or until edamame are bright green and tender.
3
Drain and rinse under cold water.
4
Mix lemon juice, oil, vinegar, honey, ancho chile powder, sea salt and ground red pepper in small bowl until well blended.
5
Remove husks and silk strands from corn.
6
Brush some of the vinaigrette over corn and bell pepper.
7
Grill corn over medium heat 10 to 12 minutes or until tender and lightly charred, turning occasionally.
8
Grill bell pepper 2 to 4 minutes or until tender, turning occasionally.
9
Cut corn kernels off cobs.
10
Cut bell pepper into 1/2-inch pieces.
11
Place edamame, grilled vegetables and green onions in large bowl.
12
Add remaining vinaigrette; toss well to coat.
13
For the Salmon: Mix Cajun seasoning and sugar in small bowl.
14
Brush salmon lightly with oil.
15
Rub generously with seasoning mixture (to taste).
16
Grill salmon over medium-high heat 6 to 7 minutes per side or until fish flakes easily with a fork.
17
Serve salmon with Succotash.

426

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup frozen shelled edamame, ¼ cup lemon juice, 2 tablespoons olive oil, 2 tablespoons cider vinegar, and more.

Yes, Peppered Salmon With Grilled Corn Succotash falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Peppered Salmon With Grilled Corn Succotash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions