Chipotle and Roasted Garlic Salmon with Grilled Corn Succotash

Name: Chipotle and Roasted Garlic Salmon with Grilled Corn Succotash
Prep time: 20 min
Cook time: 30 min
Yield: 6
Cuisine: American,
Ingredients: 1 cup frozen shelled edamame; 1/4 cup lemon juice; 2 tbsps olive oil; 2 tbsps cider vinegar; 1 tbsp honey; 1 tsp McCormick Gourmet™ Chile Pepper, Ancho; 1 tsp McCormick® Sea Salt Grinder; 1/4 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 firmly packed light brown sugar; 1 1/2 pounds salmon fillets; Olive oil

Contemporize the classic succotash with heat from ancho chile pepper, and edamame and grilled corn kernels. Serve as an accompaniment to salmon crusted with a zesty seasoning rub.

20m

PREP TIME

30m

COOK TIME

389

CALORIES

15

INGREDIENTS

Servings: 6

Ingredients

Grilled Corn Succotash
1 cup frozen shelled edamame
1/4 cup lemon juice
2 tablespoons olive oil
2 tablespoons cider vinegar
1 tablespoon honey
1 teaspoon McCormick Gourmet™ Ancho Chile Pepper
1 teaspoon McCormick® Sea Salt Grinder
1/4 teaspoon McCormick® Crushed Red Pepper
4 ears fresh corn
1 small red bell pepper, quartered and cored
2 green onions, thinly sliced
Five Pepper Salmon
4 teaspoons McCormick® Grill Mates® Chipotle & Roasted Garlic Seasoning
2 teaspoons firmly packed light brown sugar
1 1/2 pounds salmon fillets
Olive oil

INSTRUCTIONS

1 For the Succotash, bring 1 quart water to boil in medium saucepan on high heat. Add edamame; cook 6 to 8 minutes or until edamame are bright green and tender. Drain and rinse under cold water. Mix lemon juice, oil, vinegar, honey, ancho chile pepper, sea salt and crushed red pepper in small bowl until well blended. Remove husks and silk strands from corn. Brush some of the vinaigrette over corn and bell pepper.
2 Grill corn over medium heat 10 to 12 minutes or until tender and lightly charred, turning occasionally. Grill bell pepper 2 to 4 minutes or until tender, turning occasionally. Cut corn kernels off cobs. Cut bell pepper into 1/2-inch pieces. Place edamame, grilled vegetables and green onions in large bowl. Add remaining vinaigrette; toss well to coat.
3 For the Salmon, mix Seasoning and sugar in small bowl. Brush salmon lightly with oil. Rub generously with seasoning mixture. Grill salmon over medium-high heat 6 to 7 minutes per side or until fish flakes easily with a fork. Serve salmon with Succotash.