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Fresh Pea Succotash with Seared Salmon

With so much amazing rescued produce, we had a tough time deciding what to feature in our recipe of the week! Fresh peas are always a treat, so we knew they had to be included. This Fresh Pea Succotash is a great way to enjoy a variety of colorful produce in a quick and flavorful dish. Topped with a crispy, seared salmon, it’s the ultimate simple summer supper!



Succotash is a vegetable-based dish with American Indian roots and commonly includes corn and beans, along with an assortment of other fresh produce. It’s a terrific summer side dish because it pairs well with meats and seafood and can be served warm or at room temperature. If you didn’t receive fresh peas, feel free to swap in frozen peas. Shelled edamame or canned black-eyed peas can be used in place of the lima beans.



Were you surprised by fresh peas in your box this week? We’d love to see how you’re enjoying them, along with all of the other fresh and colorful produce we rescued. Be sure to snap a pic, post it to social, and tag us @perfectlyimperfectproduce so we can share your kitchen creations with our community!


Fresh Pea Succotash with Seared Salmon


Active time: 25 Min.

Total time: 25 Min.

Servings: 4


Ingredients:

2 tablespoons olive oil

1 cup finely chopped Perfectly Imperfect spring onion

1 cup finely chopped Perfectly Imperfect bell pepper, any color

1 Perfectly Imperfect ear of corn, shucked and kernels cut from the cob

¾-1 cup Perfectly Imperfect shelled peas

2 garlic cloves, minced

1 cup frozen baby lima beans, thawed (or edamame)

1 medium Perfectly Imperfect tomato, seeded and chopped

1-2 tablespoons chopped fresh dill, or fresh herb(s) of choice

½ tablespoon unsalted butter (optional)

Kosher salt and black pepper


4 6-ounce salmon fillets

Kosher salt and pepper

Neutral cooking oil, like avocado oil or light olive oil

Perfectly Imperfect lemon wedges



Instructions:

To prepare the succotash:

In a large nonstick skillet, heat the olive oil over medium heat. Add the onion and bell pepper and cook until onions are tender but not brown, 7 to 8 minutes. Stir in the corn, peas, and garlic and sauté for 3 minutes, then fold in lima beans and tomato and cook until just heated through, 1 to 2 minutes. Add the butter and dill to the pan and stir until well incorporated. Season to taste with salt and pepper.



To prepare the salmon:

Preheat the oven to 425 degrees. Season the salmon liberally with salt and pepper. Heat a large, oven-safe pan (like a cast iron pan) over medium heat, then add enough cooking oil to just coat the bottom. Once oil is hot (it should look “wavy”), add salmon skin side up to the pan and sear for 2 to 3 minutes without moving the fillets. Once golden brown, carefully flip the fillets, remove pan from heat, and transfer to oven to roast for 7 to 8 minutes, or until cooked through. Remove pan from oven and wrap the handle with an oven mitt or kitchen towel. Allow salmon to rest for a few minutes, then serve over succotash with lemon wedges.


By Carolyn Hodges, MS, RDN

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