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Southern US-inspired · Dinner

Cajun salmon with corn succotash

Cajun salmon with corn succotash brings together spiced salmon, sweet corn, peppers, beans, and brown rice in a colorful, weeknight-ready dinner.

About 35 minTotal
About 35 minActive
$$$Cost
EasyDifficulty
Makes 4 servings
Four Cajun-spiced salmon fillets on a bed of brown rice, corn kernels and diced red bell pepper, finished with chopped parsley and a glossy sauce.

Equipment

  • Large skillet

Ingredients

1× recipe · Makes 4 servings

  • 4 salmon fillets, 5 ounces each
  • 1 1/2 cups brown rice
  • 3 cups corn kernels
  • 1 red bell pepper, diced
  • 2 teaspoons salt-free Cajun seasoning
  • 1 tablespoon lemon juice
  • 1/2 cup low-sodium vegetable broth
  • 1/2 cup fresh parsley leaves
  • 2 tablespoons olive oil, divided
  • 1 teaspoon kosher salt, divided, plus black pepper

Instructions

  1. Cook 1 1/2 cups brown rice according to package directions. Keep warm, fluffing or separating it before serving. Combine 2 teaspoons salt-free Cajun seasoning, 1 tablespoon lemon juice, 1/2 cup low-sodium vegetable broth into a smooth sauce.

  2. Pat 4 salmon fillets, 5 ounces each dry, then season with half of 1 teaspoon kosher salt and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high. Cook the main ingredient until it reaches 145°F and is just opaque; transfer to a plate.

  3. Add the remaining 1 tablespoon olive oil and 3 cups corn kernels and 1 red bell pepper, diced. Cook until crisp-tender, 4 to 6 minutes. Return the main ingredient, add the sauce, and simmer 1 to 2 minutes until glossy.

  4. Season with the remaining salt and pepper. Divide the prepared base among four plates, add Cajun salmon with corn succotash. Finish with 1/2 cup fresh parsley leaves.

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