King Salmon with Summer Succotash

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Last week, Chef David Boyd demonstrated how to prepare King Salmon with Summer Succotash and a Port Wine reduction. For this recipe, we used line caught King Salmon from Wilson Fish Markets, summer squash, zucchini, corn, and green beans from Alvarez Organic Farms, and Black Current Wine from Finnriver Farm and Cidery.

 

To prepare you will need: 

  • 1 ear of corn, cut off the cob
  • 1 yellow or green summer squash
  • 1 yellow or Italian striped zucchini
  • 1 poblano pepper
  • 1 cup of sugar snap peas or green beans
  • 1 small shallot
  • 12 sprigs of parsley
  • 2-3 tablespoons of heavy cream
  • 2-4 six oz portions of Wilson Fish Markets King Salmon
  • 1 cup of Black Currant Wine from Finnriver Farm and Cidery or another port wine
  • Salt and pepper to taste
  • Canola Oil
  • Preheat oven to 350 degrees.
  1. While oven is preheating, pour the wine in a small saucepan and simmer for 12-15 minutes until volume has decreased by half and coats the spoon.
  2. As the wine is simmering, start by cutting the corn off the cob. Next, chop the squash, zucchini, pepper, green beans, and shallot in equal size as the corn kernels.
  3. In a saute pan over over medium-high heat with a touch of canola, toss in the corn, pepper, beans, and shallots, sautéing for one minute. Next, add the squash and zucchini, sautéing for another two minutes and staring occasionally. Add salt, pepper, and heavy cream and remove from heat. 
  4. To prepare the salmon, pat dry with a paper towel and season with salt and pepper on both sides. 
  5. Heat one tablespoon of canola oil in a pan over medium high heat and saute the fish for three minutes before finishing it in the oven at 350 degrees for 5 minutes. Do not flip the fish. 
  6. Place King Salmon upon bed of succotash. Drizzle with wine reduction and enjoy!