Crispy King Salmon with Summer Succotash and Smashed Potatoes
Crispy King Salmon with Summer Succotash and Smashed Potatoes
Servings: 2
Ingredients
- 4 teaspoons kosher salt
- 1 teaspoon paprika
- 3 tablespoons olive oil
- 3 tablespoons butter
- 1/2 white onion, chopped
- 1 medium zucchini, chopped
- 1 ear yellow corn, cut off the cob
- 2 Roma tomatoes, diced
- 1/4 cup Parmesan cheese
- 10-12 petite red potatoes, boiled then smashed
Instructions
- Thaw the king salmon fillets, pat dry, and season with 2 teaspoons kosher salt and 1 teaspoon paprika.
- Dice the zucchini and onion. Cut the kernels off the cob and dice the tomatoes. Set aside.
- Boil the potatoes until soft. Remove from heat and plunge them into an ice bath. Once cooled, use the side of a knife or a spatula to smash the potatoes to ½-inch thickness.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium-high heat. Cook the potatoes for 3-4 minutes per side until browned and crispy. Cover and set aside.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add the zucchini, onion, and corn, cooking until the onions have softened. Season with salt and pepper to taste. Add the tomatoes and cook for 3 more minutes. Remove from heat.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium-high heat. Place the seasoned king salmon, flesh side down, and cook for 4 minutes. Flip and cook for another 4 minutes for medium-rare, or longer for a more well-done texture.
- Spoon the succotash onto the center of a plate. Grate Parmesan cheese over the mixture.
- Place the king salmon, skin side up, over the top. Arrange the crispy smashed potatoes alongside with a dollop of sour cream on top (optional).
Tips
- For extra crispy salmon skin, press down gently with a spatula when searing flesh side down.
- Substitute fresh basil or thyme for added herbaceous flavor in the succotash.
- Serve with a squeeze of lemon over the salmon for a bright, fresh finish.
