Forget those retro recipes. This succotash is sweet and clean, filled with the natural sugars in beans and corn. Top it with a piece of crispy fish, rubbed with spices and seared until fragrant.
Contains: milk, fish. Notes: Due to seasonal availability, instead of green beans, you may receive sugar snap peas. The salmon may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
What You Get
Green beans (see note below)
Wild salmon (see note below)
What You'll Need
Shuck the corn, and cut the kernels from the cob. Trim and cut the green beans into 1-inch lengths. Slice half of the red onion (you should have about 1½ cups). Rinse and drain the beans. Cut the lemon into wedges for serving.
In a large frying pan over medium heat, warm 2 tablespoons olive oil. Add the red onion and sauté until soft, about 5 minutes. Add the green beans and corn, season with salt, and sauté until tender and sweet, 5 minutes. Fold in the butter beans and 2 tablespoons basil butter and stir until melted and warmed through. Season with salt to taste.
Meanwhile, remove the salmon from the packaging and pat dry with paper towels. Season with salt and 1 tablespoon of the Cajun seasoning. In a cast-iron skillet or nonstick frying pan over medium-high heat, warm 1 tablespoon olive oil. Add the salmon, skin-side down, and cook until the skin is crispy and the flesh is mostly cooked through, 4 to 5 minutes. Flip and continue cooking until nearly firm or done to your liking, 1 to 2 minutes longer for medium-well.
Transfer the salmon to plates, with the succotash on the side. Spread with more basil butter and serve warm, with the lemon wedges for squeezing.