Herb-Basted Sockeye with Summer Vegetable Succotash and Edible Flowers Featured

Herb-Basted Sockeye with Summer Vegetable Succotash and Edible Flowers

A Salty's summertime classic of lean sockeye salmon basted with fresh herb butter (think thyme, sage, parsley, rosemary and oregano) is paired with a summer succotash, a wonderful melange of summer veggies (fresh corn, sweet onions, green beans, tomatoes, squash and zucchini) sautéed and enriched with a toasted corn cream for a vibrant flavorful side dish. Fresh edible flowers add a subtle peppery finish. Don't miss this summertime treat. (If you can't make it into Salty's during this year's festival, try our recipe adjusted for the home cook.)

Herb-Basted Sockeye with Summer Vegetable Succotash and Edible Flowers

Serves 4

4 each 6-ounce salmon fillets
1 tablespoon olive oil
2 teaspoons fresh oregano, minced
2 teaspoons fresh rosemary, minced
2 teaspoons fresh chives, minced
2 teaspoons fresh parsley, minced
2 teaspoons fresh sage, minced
6 tablespoons butter
8 nasturtium flowers, garnish
Sweet Summer Succotash, recipe follows

Summer Vegetable Succotash

1 cup yellow corn, kernels cut off cob, reserve cob
1 cup white corn, kernels cut off cob, reserve cob
2 cups heavy cream
1 teaspoon chili flakes
2 bay leaves
3 tablespoons olive oil
1 cup Walla Walla sweet onion, small dice
1 cup red peppers, small dice
1/2 cup zucchini, small dice
1 cup cherry tomatoes, halved
2 tablespoons fresh chives, minced
2 tablespoons fresh parsley, minced

Preheat oven to 400 degrees F.

  1. Take reserved corn cobs, break in half, place in small sheet pan and roast in oven for 20 minutes until golden brown and nutty smelling. Remove from oven and place in medium sauce pan. Add cream, chili flakes and bay leaves. Bring to boil and immediately remove from heat. Allow to steep for 30 minutes. Strain and reserve the cream to finish succotash.
  2. In a large saute pan over low heat, add olive oil and onion and sweat the onions for 5 minutes. Increase heat to medium high and add red pepper and zucchini and cook 3 minutes. Add white and yellow corn kernels and tomato and cook 5 minutes. Add cooled and strained cream, chives and parsley. Continue to cook until the cream reduces and creates a sauce, about 5 minutes.
  3. In a large saute pan over high heat, add olive oil and salmon fillets and sear until golden brown on one side. Flip salmon over and reduce heat to medium low. Add oregano, rosemary, chives, parsley, sage and butter and baste the salmon by spooning the butter over the fish while it finishes cooking to an internal temperature of 120 degrees F.
  4. To serve, place a large scoopful of succotash on a plate or in a shallow bowl. Remove fish and place on top of succotash and garnish each dish with nasturtium flowers.
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