Gordon Ramsay Salmon Succotash Recipe
gordon ramsay salmon succotash recipe features salmon, sweet corn, lima beans, herbs, and vegetables—fresh, hearty, and easy to prepare.
Equipment
- Sharp knife
- Cutting board
- Large skillet or frying pan
- Medium saucepan
- Mixing spoon
- Measuring spoons
- Plate for resting salmon
Ingredients
For the Salmon
- 4 salmon fillets about 150g each, skin-on
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 clove garlic crushed
- 1 teaspoon lemon juice
For the Succotash
- 1 cup corn kernels fresh or frozen
- 1 cup lima beans or broad beans
- 1 small red bell pepper diced
- 1 small zucchini diced
- 1 small red onion finely chopped
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley chopped
- Salt and black pepper to taste
Instructions
Step 1: Prepare the Ingredients
- Start by chopping all your vegetables—corn, beans, bell pepper, zucchini, and onion. Keeping everything ready makes cooking smooth and enjoyable.
Step 2: Cook the Succotash Base
- Heat olive oil and butter in a skillet over medium heat. Add the chopped onion and cook until soft and slightly translucent.
Step 3: Add Vegetables
- Add bell pepper and zucchini, cooking for a few minutes until slightly tender. Then add corn and lima beans. Stir everything together.
Step 4: Season and Finish
- Season with salt and pepper. Let the vegetables cook until tender but still vibrant. Stir in fresh parsley and set aside, keeping warm.
Step 5: Cook the Salmon
- Season the salmon fillets with salt and pepper. Heat olive oil in another pan over medium-high heat.
- Place the salmon skin-side down and cook for about 4–5 minutes until the skin is crisp. Flip and cook for another 3–4 minutes.
- Add butter and garlic to the pan, spooning the melted butter over the salmon. Finish with a squeeze of lemon juice.
Step 6: Assemble the Dish
- Spoon the warm succotash onto plates. Place the salmon fillet on top.
- Serve immediately while everything is warm and fresh.