Salmon with Corn, Black-Eyed Peas, and Tomatoes
Ingredients
- ½ cup balsamic vinegar
- 2 lb salmon fillets
- 1 Tbsp olive oil
- 1 Tbsp lemon-pepper seasoning
- 2 Tbsp butter
- 1 (12-oz) pkg frozen whole kernel corn
- 1 (12-oz) pkg frozen black-eyed peas
- 1 pint grape tomatoes, halved
- 2 cloves garlic, minced
- 1 Tbsp sherry vinegar
- 1 (1-oz) pkg fresh basil, separated into leaves
Instructions
- Bring balsamic vinegar to a boil over medium-high heat in a small saucepan. Cook, stirring occasionally, until thick and syrupy. Remove from heat.
- Preheat broiler. Place fish, skin sides down, on a foil-lined rimmed baking sheet. Brush with oil, and sprinkle with lemon-pepper. Broil 7 to 8 minutes or until fish flakes with a fork.
- Meanwhile, melt butter in a large nonstick skillet over medium-high heat. Add corn and peas; cook, stirring occasionally, until corn is slightly charred and peas are tender. Add tomatoes and garlic; cook 1 minute. Stir in sherry vinegar, and season with salt and pepper to taste.
- Divide corn mixture among 6 plates. Top with fish and basil; drizzle with balsamic syrup.
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