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Sockeye Salmon with Succotash

Recipe from: Skillet Street Food

Led by Chef Joshua Henderson, Skillet Street Food in Seattle, Washington, a pioneer in mobile gourmet trailers.

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700 grams salmon, skin on, scaled and cut into 180-gram portions
1 cup corn
1 cup cooked chickpeas
1/2 cup sliced onion
1 cup baby or teardrop tomatoes
1 cup baby potatoes, blanched and cut in half
Zest of 1 lemon
1/2 cup of stock
1 tablespoon thyme leaves
A simple lemon vinaigrette
Herbs for garnish

Pan saute the salmon skin side down on medium heat for approximately 4 minutes. Turn over and cook for 1-2 minutes.

Saute the onions and potatoes till slightly caramelized, add the chickpeas, tomato, zest, and stock and simmer until the stock is almost gone. Season with salt and pepper and add the thyme.

Serve salmon on the succotash and garnish with a vinaigrette and herbs.

Yield: 4 servings