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Peppered Salmon With Grilled Corn Succotash

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“The Cajun spice and brown sugar produces sweet heat. My spin on a McCormick recipe.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. For the Succotash: Bring 1 quart water to boil in medium saucepan on high heat. Add edamame; cook 6 to 8 minutes or until edamame are bright green and tender. Drain and rinse under cold water. Mix lemon juice, oil, vinegar, honey, ancho chile powder, sea salt and ground red pepper in small bowl until well blended.
  2. Remove husks and silk strands from corn. Brush some of the vinaigrette over corn and bell pepper.
  3. Grill corn over medium heat 10 to 12 minutes or until tender and lightly charred, turning occasionally. Grill bell pepper 2 to 4 minutes or until tender, turning occasionally. Cut corn kernels off cobs. Cut bell pepper into 1/2-inch pieces. Place edamame, grilled vegetables and green onions in large bowl. Add remaining vinaigrette; toss well to coat.
  4. For the Salmon: Mix Cajun seasoning and sugar in small bowl. Brush salmon lightly with oil. Rub generously with seasoning mixture (to taste). Grill salmon over medium-high heat 6 to 7 minutes per side or until fish flakes easily with a fork. Serve salmon with Succotash.

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