First cook and sip in the bag

Had a lot of fun last night

Pan-Seared Salmon with Corn Succotash & Mojo Verde Sauce Serves: 2–4 | Cook Time: 30 minutes Ingredients For the Salmon - 2–4 salmon fillets (6 oz each, skin-on preferred) - 1 tbsp olive oil - Salt & black pepper, to taste For the Corn Succotash - 2 cups fresh or frozen corn kernels - 1 red bell pepper, diced - 1 green bell pepper, diced - ½ red onion, finely diced - 2 garlic cloves, minced - 1 tbsp olive oil - Salt & black pepper, to taste For the Mojo Verde Sauce - 1 cup fresh cilantro (loosely packed) - 1 cup fresh parsley (loosely packed) - 2 garlic cloves - ½ tsp ground cumin - 2 tbsp red wine vinegar (or sherry vinegar) - ½ cup olive oil - Salt & black pepper, to taste Instructions 1. Make the Mojo Verde 1. In a blender or food processor, add cilantro, parsley, garlic, cumin, and vinegar. 2. Slowly stream in olive oil until smooth and vibrant green. 3. Season with salt and pepper. Set aside. 2. Cook the Corn Succotash 1. Heat olive oil in a large skillet over medium heat. 2. Add onion and garlic; sauté for 1-2 minutes until softened. 3. Add bell peppers and cook for another 3–4 minutes. 4. Stir in corn and cook until heated through and slightly caramelized, about 5 minutes. 5. Season with salt and pepper. Keep warm. 3. Pan-Sear the Salmon 1. Pat salmon dry with paper towels and season generously with salt and pepper. 2. Heat olive oil in a nonstick or cast-iron skillet over medium-high heat. 3. Place salmon fillets skin-side down. Cook undisturbed for 4–5 minutes until skin is crisp. 4. Flip and cook another 2–3 minutes, or until salmon is cooked to your preferred doneness.

Word of the Day: Confit (kohn-FEE) 👉 A cooking method where food (traditionally duck, but also garlic or tomatoes) is slowly cooked in its own fat or oil until tender, rich, and full of flavor.