Crispy Salmon Succotash

This recipe has been on my queue for quite some time and I kept skipping over it. What a mistake. These simple ingredients really took salmon (a staple at my house) to the next level. I used canned corn and store bought tomatoes but I can't wait to try this again with homegrown corn, tomatoes, and basil.

Crispy Salmon Succotash
Adapted from What's Gaby Cooking
Serves 4

• 4 6-ounce salmon filets
• kosher salt and freshly ground pepper
• 2 tablespoons olive oil
• 2 ears of fresh corn, or 1 can of sweet corn
• 1/2 pint cherry tomatoes, quarted
• 2 scallions, thinly sliced
• 1/4 cup basil, thinly sliced
• kosher salt and freshly ground pepper
• 2 teaspoons white wine vinegar (or champagne vinegar but I couldn't find it)

Salt and pepper the salmon. Heat a cast iron skillet with the olive oil over medium-high heat.

Sear fish in the skillet on one side until crispy, flip then cook until the middle of the fillet is done. You might have to do this in batches. It might get a little smokey.

In a large bowl combine the rest of the ingredients to make the succotash.

Serve the succotash on top of the salmon.

Next time: I think this would be good on grilled salmon too.