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Grilled Salmon Skewers with Succotash

Active Time: 30 minutes
Total Time: 30 minutes
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Why we love it:

Succotash means “cracked corn” in Narragansett, a Native American language spoken in most of Rhode Island (where Chef Alison is from). The dish has a strong presence in the South too though! I'm partial to it during the summer, made with fresh corn off the cob. There are endless variations, with or without bacon and cream. It manages to be bright and rich at the same time. Use 6" bamboo skewers or your favorite metal version!


  • 14 pound Bacon
  • 12 Yellow Onion (diced)
  • 1 clove Garlic (minced)
  • 1 Tablespoon Unsalted Butter
  • 1 teaspoon Extra Virgin Olive Oil (divded)
  • 3 ears Corn (or 2 cups frozen corn kernels)
  • 1 teaspoon Kosher Salt (divided)
  • 3 Roma Tomatos (or cherry tomatoes, or whatever looks good)
  • 1 package Edamame (usually they're 12 ounce bags)
  • 114 pounds Salmon (skin off)
  • 1 cup Heavy Cream
  • 12 bunch Basil

Cooking Instructions

  • 1. BACON

    Slice the bacon into “lardons” - that’s strips about 1/4” thick, slice across all the way down the length of the bacon.


    Peel and dice the yellow onion into small dice. Mince the garlic.

    Heat a large sauté pan with tall sides over high heat. Melt the butter and add ½ teaspoon olive oil. Add the bacon and cook for 5 minutes. Add the onion and garlic and sauté for 3 minutes. Prep the corn during this time.

  • 3. CORN

    Shuck the corn and slice the kernels off into a large bowl. If using frozen corn, measure it out, no need to defrost it first.

    Add the corn kernels and ½ teaspoon of salt to the pan.

  • 4. TOMATO

    Dice the tomato and add to the pan. Cook for about 2 minutes.

    Add the edamame to the pan. Stir to combine and cook for about 6-10 minutes. Turn down to lower heat if it’s picking up any color or you feel like you constantly need to stir - you should be able to let it sit and slowly come together.

  • 5. SALMON

    Meanwhile, prep the salmon. Dice the filets into 1-1.5” cubes as evenly as possible. There will always be a thicker section or thin tail piece so don’t worry too much. Thread the pieces evenly onto skewers leaving an uncovered part as a handle. Press the cubes close enough together so they nestle together but not so tightly that they’re squished.

    Sprinkle all sides evenly with the remaining ½ teaspoon of salt. Drizzle with olive oil.

    Heat a large sauté pan over high heat Add ½ teaspoon of olive oil and when its shimmering, add the skewers. Cook for about 2 minutes then carefully turn. Cook for 2 more minutes and turn again. Make the final turn to sear the 4th side and they should be cooked through. Medium to medium-rare is perfect for salmon but cook longer if you prefer.

  • 6. FINISH

    Add the cream to the succotash and stir well to combine. Bring it to a simmer and cook for a final minute to thicken just a bit.

    Mince half of the bunch of basil and add most of it to the succotash and turn off the heat.

  • 7. PLATING

    Plate a big scoop of succotash topped with skewers. Garnish with any leftover basil.

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    it’s ok to omit the cream and not replace it for a drier succotash. You could use coconut milk, chicken or vegetable stock, or even about ½ cup of water
  • PALEO:
    if you don’t do corn, chop up broccoli or cauliflower very small (or even get cauliflower rice) and use this same cooking method, consider making the protein portion bigger
  • BACON:
    completely optional, omit
  • CREAM:
    if you like dairy but not cream, use ½ and ½, whole milk, 2% milk, or ¼ cup of cream cheese
  • FISH:
    chicken or filet mignon tails make a nice skewer, or zucchini/mushrooms
    shrimp, scallops, cod, swordfish
    frozen peas are good. Lima beans are actually the most traditional. Green beans cut into short lengths are perfect in summer
    don’t have them or care about a different presentation? Sear or grill the salmon filets

Prep Ahead & Use It Up

Make the succotash – it’s great the next day

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