Five Pepper Salmon with Grilled Corn Succotash

Ingredients

  • Grilled Corn Succotash:
  • 1 cup(s) frozen shelled edamame
  • ¼ cup(s) lemon juice
  • 2 tablespoon(s) cider vinegar
  • 1 small red bell pepper, quartered and cored
  • 2 green onions, thinly sliced
  • Five Pepper Salmon:
  • + 10 more ingredients
    • 4 teaspoon(s) McCormick® Grill Mates® Fiery 5 Pepper Seasoning
    • 4 teaspoon(s) firmly packed light brown sugar
    • 1 ½ pound(s) salmon fillets
    • 2 tablespoon(s) olive oil
    • 4 ears fresh corn
    • 1 tablespoon(s) honey
    • 1 teaspoon(s) McCormick® Gourmet Collection Ancho Chile Pepper
    • 1 teaspoon(s) McCormick® Sea Salt Grinder
    • ¼ teaspoon(s) McCormick® Red Pepper, Crushed
    • Olive oil

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 bo...

View full recipe at RecipeTips.com

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