Sweet Corn Succotash
3/4 cup corn kernels
3/4 cup sliced cherry tomatoes
2 green onions
3/4 cup lima beans
Slice the green onions (green and white parts) and stir in with the corn, tomatoes and lima beans. Sprinkle with a little salt and set aside while you make the salmon.
2 salmon fillets (around 6 oz each)
2 T BBQ sauce
1 T olive oil
Rinse and dry the salmon fillets and sprinkle with a little salt. Heat the olive oil in a non-stick pan over medium high heat. Add the fillets to the pan flesh side down and cook for 3 - 4 minutes. Flip the fish over and cook for an additional 3 - 4 minutes. While the fish is cooking skin side down, use a pastry or marinade brush to glaze the flesh side with the BBQ sauce. Flip the fish over one more time to allow the BBQ sauce to caramelize just slightly. Remove from the heat and serve over the sweet corn succotash. Enjoy!
Great idea for the cherry tomatoes! I have a cherry tomato plant on my balcony that has produced about 30 little baby green tomatoes over the weekend. Now just to find a way to use them green. I don't think that the plant will last until they ripen.
Hi Michele! Do some baby fried green tomatoes! Slice those puppies in half and get them breaded. These would be a great little appetizer for a small party. There's a fried green tomato recipe in the tomato section of Apples and Butter. Let me know what you end up trying!
i love salmon and i love sweet corn! what a great combo!
I have a tub of cherry tomatoes that need to be used. This looks like just the recipe. Yum!
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