| GRILLED SALMON WITH VEGETABLE SUCCOTASH LEMON-PINE NUT BROWN BUTTER |
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By Chef Gary Coyle (Tavern On The Green, NYC) Makes 4 servingsFor Succotash: 4 ears corn, husked 1 cup fresh (or frozen) peas 1 cup cooked and cut waxed beans (1/2-inch) 1/2 cup cooked asparagus tips 1 cup cooked vegetables, such as limas, fava beans, sea beans, or French green beans 1/8 cup chopped chives 1/4 cup Crisco Pure Canola Oil 3 tablespoons virgin olive oil Salt and pepper to taste For Salmon: 4 (7-ounce) salmon steaks, boneless and skinless CRISCO No-Stick Cooking Spray Sea or Kosher salt and black pepper For Brown Butter Sauce: 1/4 cup (1 stick) unsalted butter 1 lemon, cut in half 1/4 cup toasted pine nuts 3 tablespoons chopped parsley Salt and pepper to taste To prepare the succotash, scrape the kernels off the corn. Combine all the remaining ingredients and sauté for 2 minutes. Keep warm. To prepare the salmon, preheat the broiler or barbecue. Spray the salmon with Crisco Cooking Spray and season with salt and pepper. Grill the salmon for 10 to 14 minutes, turning once. Keep warm. To prepare the brown butter sauce, melt the butter over medium-high heat until it begins to brown. Quickly squeeze the lemon into the butter. Add the pince nuts and parsley. Season with salt and pepper. Keep warm. To serve, spoon the succotash on the serving plates. Top with salmon steak and then spoon on the brown butter sauce. Serve immediately. |
