Grilled Salmon Skewers with Succotash

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.

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.

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.

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.

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.

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