Cooking Sequence

  • Prepare succotash recipe (20 minutes)
  • Prepare salmon; serve (10 minutes)

Cooking Instructions

 Smoky Bacon Salmon

Ingredients

4 salmon fillets (1 1/2 lb), skin removed
4 teaspoons molasses bacon (or mesquite) seasoning
1 tablespoon canola oil
4 teaspoons unsalted butter

Steps

  1. Preheat large sauté pan on medium-high 2–3 minutes. Rub seasoning onto both sides of salmon (wash hands).
  2. Place oil in pan, then add salmon; cook 2–3 minutes each side and until fish is 145°F (or opaque and separates easily). Remove salmon from pan; top each with 1 teaspoon butter. Serve.

 Corn and Mushroom Succotash

Ingredients

4 ears fresh corn, husks/silks removed
6 oz fresh sliced portabellas
4 cloves garlic, coarsely chopped
1 large tomato, coarsely chopped
3 tablespoons fresh cilantro, coarsely chopped
2 tablespoons unsalted butter
3/4 teaspoon kosher salt, divided
1 can reduced-sodium black beans (15–16 oz), rinsed/drained
1/4 teaspoon pepper
1 lime, for juice
1/4 teaspoon hot pepper sauce

Steps

  1. Slice corn from cobs (3 cups); scrape cobs with back of knife to release remaining juices. Discard stems and gills (dark brown layers) from mushrooms; cut mushrooms into small cubes. Chop garlic, tomato, and cilantro. Rinse and drain beans.
  2. Preheat large sauté pan on medium-high 1–2 minutes. Melt butter in pan, then add corn; cook and stir 2–3 minutes or until slightly browned. Stir in mushrooms, garlic, and 1/2 teaspoon salt; cook and stir 2–3 minutes or until mushrooms soften.
  3. Reduce heat to low. Stir in tomatoes, beans, pepper, and remaining 1/4 teaspoon salt; cook 1–2 minutes or until hot. Remove pan from heat. Squeeze lime for juice (1 tablespoon) over mixture, then stir in pepper sauce and cilantro. Serve. (Makes 6 servings.)

Aprons Advice

  • Complete your meal with potato salad, croissants, and chocolate cake for dessert.
  • The succotash recipe can also be served as a cold salad for picnics or potlucks.
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