From the blog For Love of the Table
2 to 3 ears sweet corn
1 lb. southern peas (pink-eyed peas, crowder peas, lady peas, etc.), shelled—about 1 to 1 1/2 cups peas depending on the variety
Salt & Pepper
Olive oil
1 medium red onion, cut in a 1/4-inch dice (about 1 cup)
2 t. minced fresh thyme
2 to 4 T. unsalted butter
2 medium vine-ripened tomatoes (about 8 oz.), peeled, seeded (juices reserved) and diced
2 T. or so of minced fresh herbs of your choice (basil, parsley, chives or dill)
4 fillets salmon (4 to 6 oz. each), skin on or off—as you prefer
Salt & Pepper
vegetable or olive oil
Cut the corn from the cobs—you should have about 2 cups. Set aside. Scrape the cobs and reserve the scrapings separately. Cut the cobs in half cross-wise.
Place the peas and corn cobs in a sauce pan and cover the peas with water by 1 1/2 inches. Bring to a simmer and cook until the peas are tender but not mushy—about 30 minutes...more or less, depending on the kind of pea. Add salt to taste about half way through the cooking time. Peas may be cooked ahead. Cool and store in their cooking liquid. Drain just before using, reserving the cooking liquid.
Heat a medium-sized straight-sided sauté pan over medium heat. Add a tablespoon or so of oil. Add the onions along with the thyme and a pinch of salt. Cook until tender and a bit caramelized. Add a tablespoon or so of butter. When the butter is melted, add the corn and cook for a minute or two. Add the drained peas, the corn scrapings and the reserved tomato juices. If the succotash seems dry, add enough of the bean cooking liquid to moisten (but not so much that the succotash becomes soupy). Simmer gently until the corn is tender while you cook the fish (if the corn is cooked before the fish is done, remove the pan from the heat and finish the succotash while the fish is resting).
Heat a 12-inch sauté pan over medium-high heat. While the pan is heating, season the fish with salt & pepper. Add the oil to the pan. When the oil is very hot, add the fish. If the skin is intact, put the skin side down; if the salmon has been skinned, place it skinned side up. Cook until nicely browned (skin should be crisp)—about 3 minutes. Turn and cook the fish, until barely opaque in the center—about another 3 minutes (you may need to reduce the heat to medium—regulate the heat to maintain an active sizzle). Remove the fish from the pan and keep warm.
Finish the succotash: Add herbs and the tomatoes and heat through. Swirl 1 or 2 T. of butter into the simmering succotash, adding more bean cooking liquid if necessary to coat the vegetables with a light buttery sauce. Taste and correct the seasoning. Spoon the succotash onto serving plates and top with the salmon.
Serves 4
Optional Additions:
One or two small zucchini or summer squash, diced. Add to the pan with the onion when the onion is tender. Cook for 4 to 5 minutes before adding the corn.
1 or 2 cloves minced garlic. Add with the corn.
http://www.forloveofthetable.com/2014/09/southern-pea-succotashwith-pan-seared.html
As published on forloveofthetable.com
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