Sort ingredients
aSandwichLater
QR Code
Listen
Pdf
Prepare the sourdough crust by slicing sourdough bread thin and mixing with mayo, dried thyme, lemon zest, and salt
Coat the skinless salmon filet with the sourdough mixture
Hold the salmon in the fridge tightly wrapped in plastic wrap, then after cooking the succotash- Cook the salmon until the crust is golden and the fish is cooked through
For the succotash, sauté chopped yellow onion and garlic clove in butter, cook 2 or three minutes till translucent then add the tomatoes and cook till soft.
Add white beans and corn to the onion and garlic mixture
Deglaze with white wine and simmer until flavors combine
Finish the succotash with lemon juice (optional), chopped parsley, chopped chives, salt and pepper
For the harissa dressing, whisk together harissa paste or red curry and spices, olive oil, lemon juice, chopped parsley, chopped chives, and salt (make first before prepping salmon and hold in fridge to let flavors combine)
Plate the salmon on top of the succotash, skin or bread side up and drizzle with harissa dressing