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Kentucky Bourbon Lacquered Farm Raised Salmon with Charred Succotash

Kentucky Bourbon Lacquered Farm Raised Salmon with Charred Succotash

Sustainably farm-raised salmon, oven-roasted with Custom Culinary® Kentucky-Style Bourbon sauce over charred farmers market succotash.

What You'll Need

1 ea. Sustainably farm-raised Atlantic salmon fillet (6 oz.)
2 Tbsp. Custom Culinary® Kentucky-Style Bourbon Sauce
1 Tbsp. Green onion, shaved
   
  Charred Succotash (sub-recipe)
2 Tbsp. Local smoked bacon, small diced
2 Tbsp. Red onion, small diced
3 Tbsp. Bell peppers, assorted colors, small diced
3 Tbsp. Baby lima beans, fresh or frozen
2 Tbsp. Fresh spring peas or black-eyed peas, cooked or frozen (optional)
4 Tbsp. Fresh corn, charred, kernels
4 ea. Local cherry tomatoes, quartered
   
1 Tbsp. True Foundations™ Vegetable Liquid Stock Concentrate
to taste Black pepper, freshly ground
PREPARATION

Salmon:
  1. In a medium skillet over medium high heat, sear salmon fillet 1 min. on each side to develop browned crust.
  2. Remove to a small baking sheet, coat top of salmon with 1 Tbsp. of the bourbon sauce.
  3. Place in 375º F. oven for 8 to10 minutes.
 
Succotash:
  1. In a medium skillet over medium high heat cook bacon for 2-3 until crisp.
  2. add onions and peppers, cook 2 minutes.
  3. Add lima beans, peas, charred corn kernels and cherry tomatoes.
  4. Cook 2 to 3 minutes.
  5. Finish seasoning with liquid stock concentrate and fresh ground pepper.
  6. Toss to evenly coat, remove from heat, keep warm.
 
To Plate:
  1. Place succotash on plate, add the bourbon lacquered salmon.
  2. Top with remaining 1 Tbsp. of bourbon sauce.
  3. Garnish with shaved green onions.

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