2d • Recipe
Pan-Seared Salmon with Corn Succotash & Mojo Verde Sauce
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
- In a blender or food processor, add cilantro, parsley, garlic, cumin, and vinegar.
- Slowly stream in olive oil until smooth and vibrant green.
- Season with salt and pepper. Set aside.
2. Cook the Corn Succotash
- Heat olive oil in a large skillet over medium heat.
- Add onion and garlic; sauté for 1-2 minutes until softened.
- Add bell peppers and cook for another 3–4 minutes.
- Stir in corn and cook until heated through and slightly caramelized, about 5 minutes.
- Season with salt and pepper. Keep warm.
3. Pan-Sear the Salmon
- Pat salmon dry with paper towels and season generously with salt and pepper.
- Heat olive oil in a nonstick or cast-iron skillet over medium-high heat.
- Place salmon fillets skin-side down. Cook undisturbed for 4–5 minutes until skin is crisp.
- Flip and cook another 2–3 minutes, or until salmon is cooked to your preferred doneness.
0
0 comments
Pan-Seared Salmon with Corn Succotash & Mojo Verde Sauce
powered by
skool.com/cooking-basics-2218
Learn to cook with confidence! Chef tips, kitchen basics & career skills without the culinary school price tag.
Suggested communities
Powered by