Chipotle Roasted Garlic Salmon with Grilled Corn Succotash
A vibrant summer dish featuring salmon seasoned with smoky chipotle and roasted garlic, paired with a fresh succotash of grilled corn, edamame, and bell peppers. The succotash brings together sweet corn, creamy edamame, and charred vegetables in a tangy lemon-honey vinaigrette, creating a colorful and nutritious side that complements the bold flavors of the seasoned fish. Perfect for outdoor grilling season or when you want to bring restaurant-quality flavors to your dinner table. The combination of protein-rich salmon and fiber-packed vegetables makes this a satisfying, well-balanced meal.
Ingredients
- 1 cup frozen shelled edamame
- ¼ cup lemon juice
- 2 tbsp olive oil
- 2 tbsp cider vinegar
- 1 tbsp honey
- 1 tsp McCormick Gourmet Chile Pepper, Ancho
- 1 tsp McCormick Sea Salt Grinder
- ¼ tsp McCormick Red Pepper, Crushed
- 4 ears fresh corn
- 1 small red bell pepper, quartered and cored
- 2 green onions, thinly sliced
- 4 tsps grill mates chipotle and roasted garlic seasoning
- 2 tsps light brown sugar, firmly packed
- 1 ½ pounds salmon fillets
- olive oil, for brushing
Instructions
- 1
Bring water to boil in medium saucepan on high heat
- 2
Add edamame and cook until bright green and tender
- 3
Drain edamame and rinse under cold water
- 4
Mix lemon juice, oil, vinegar, honey, ancho chile pepper, sea salt and crushed red pepper in small bowl until well blended
- 5
Remove husks and silk strands from corn
- 6
Brush some vinaigrette over corn and bell pepper
- 7
Grill corn over medium heat until tender and lightly charred, turning occasionally
- 8
Grill bell pepper until tender, turning occasionally
- 9
Cut corn kernels off cobs
- 10
Cut bell pepper into pieces
- 11
Place edamame, grilled vegetables and green onions in large bowl
- 12
Add remaining vinaigrette and toss well to coat
- 13
Mix seasoning and sugar in small bowl
- 14
Brush salmon lightly with oil
- 15
Rub salmon generously with seasoning mixture
- 16
Grill salmon over medium-high heat per side until fish flakes easily with fork
- 17
Serve salmon with succotash
Tips
Soak corn in cold water for 30 minutes before grilling to prevent husks from burning if leaving them on.
Let salmon rest for 2-3 minutes after grilling to allow juices to redistribute for better texture.
Make the succotash ahead and serve at room temperature for a refreshing contrast to the warm salmon.
Good to Know
Refrigerate leftovers for up to 3 days. Store salmon and succotash separately to maintain texture.
Make succotash up to 1 day ahead and refrigerate. Season salmon just before grilling for best results.
Serve immediately while salmon is hot. Succotash can be served warm or at room temperature.
Common Mistakes
Don't overcook salmon to avoid dry, flaky texture - cook just until it flakes easily.
Don't skip rinsing edamame with cold water to prevent overcooking and maintain bright color.
Substitutions
Vegan Options
General Alternatives
FAQ
Can I use frozen corn instead of fresh?
Yes, thaw frozen corn kernels completely and pat dry before brushing with vinaigrette and grilling in a grill basket.
How long can I store leftover succotash?
Store covered in refrigerator for up to 3 days. The flavors actually improve overnight as they meld together.
Can I bake the salmon instead of grilling?
Yes, bake seasoned salmon at 400°F for 12-15 minutes until it flakes easily with a fork.