Nom nom: Indulge in Seared Salmon & Succotash,
Flavor-approved

© LILA PHOTO

For more information about FLAVOR Palm Beach, please visit www.flavorpb.com. To dine at The Kitchen (319 Belvedere Rd., West Palm Beach, FL 33405, 561-249-2281) during September and enjoy Flavor prices and dishes, sign up via opentable.com.

For the succotash
6 cups baby kale (loosely packed)
2 ears corn (kernels removed)
1 cup golden grape tomatoes
1 cup red grape tomatoes
1 cup pre-cooked white beans
2 tsp. fresh chopped garlic
1/4 cup olive oil
Pinch crushed red pepper flakes
Salt and pepper to taste

Heat large saute pan over high heat. Add olive oil, corn, garlic and crushed red pepper. Cook until corn slightly charred and garlic slightly browned. Add white beans & both tomatoes. Continue cooking until beans heated through. Add baby kale and allow to wilt. Season with salt and pepper. Sat aside.

For the lemon vinaigrette (makes about 2 cups)
3/4 cup fresh lemon juice
1/4 cup rice wine vinegar
1 cup extra virgin olive oil
1 tsp Dijon mustard
2 tsp capers

Combine all ingredients in bowl and whisk to emulsify. Set aside.

The Kitchen seared salmonFor the Salmon
4 each,6-8 oz salmon filet
Salt and pepper
2 tbsp olive oil

Pat dry any excess moisture on salmon with clean kitchen towel. Season salmon generously with salt and pepper. Heat olive oil in large saute pan over high heat. Oil should be almost smoking. Add salmon to the pan and sear for 3 minutes on first side. Flip salmon and sear for 2 minutes.

To plate, place succotash on warm plate. Top with 1 filet of salmon and drizzle with the lemon vinaigrette.

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