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Salmon succotash

SERVINGS
Makes 4 to 6 servings
RATE THIS RECIPE
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SERVINGS
Makes 4 to 6 servings
RATE THIS RECIPE
(0)

Ingredients

  • 4 strips thick-cut bacon, chopped
  • 1 (15-ounce) jar or can pearl onions, drained
  • 1 clove garlic, grated on a rasp
  • 1 clove (15-ounce) can corn
  • 1 clove (15-ounce) can lima beans
  • 1 teaspoon flour
  • 1 teaspoon hot sauce (recommended: frank
  • 1/3 cup chicken stock
  • 14 ounce canned pink salmon
  • Preparation

    Baking Directions:

    1.

    Cook bacon:In a large pan fry bacon until crispy and remove to a paper towel-lined plate, reserving fat in pan. 2. Cook the vegetables:To the pan add the onions, garlic, a pinch of salt and a few grinds of black pepper. Cook until softened slightly and browned, about 5 minutes. Add corn, lima beans and cook to heat then sprinkle over flour and stir. Raise heat slightly and add hot sauce and stock, cooking until the stock slightly thickens. 3. Finish and serve:Stir in salmon and cook just a minute more, then add reserved bacon. Taste and season with a pinch of salt, if needed.

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