Buttery Blackened Salmon
Succotash
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 2 (6-oz) salmon fillets, well chilled
- ½ Tbsp blackened seasoning
- 2 Tbsp butter, divided
- 1 tsp brown sugar
Instructions
- Pat cold salmon dry with paper towels. Sprinkle seasoning on flesh side of salmon, pressing to adhere.
- Preheat a cast-iron skillet over medium heat. Cook salmon in 1 Tbsp butter in hot skillet, seasoned side down, 3 minutes. Carefully turn each fillet, and cook 5 to 6 minutes longer or until fish flakes with a fork. Season with salt and pepper.
- Melt 1 Tbsp butter with brown sugar, stirring until sugar dissolves; drizzle over salmon.
Side Dish Ingredients
- 1 Tbsp olive oil
- 1 cup frozen baby lima beans, thawed
- 1 yellow squash, chopped (or use 1 small sliced zucchini)
- 1 cup corn kernels
- ⅓ cup chicken broth (or use heavy cream)
- 1 cup grape tomatoes
- ½ lime
Side Dish Instructions
- Heat oil in a large nonstick skillet over high heat. Add lima beans, squash, and corn; cook 1 minute. Add broth; cook 6 to 8 minutes or until limas are tender. Add tomatoes, and season with salt and pepper. Cook 2 minutes over high heat, stirring often. Squeeze with lime. Serve on each plate next to blackened fish.
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