Smoky Salmon With Corn and Mushroom Succotash | Publix Super Markets

Ingredients

• 4 (6 oz) salmon fillets, skin removed (about 1 1/2 lb)
• 4 teaspoons mesquite (or barbecue) seasoning
• 1 tablespoon canola oil
• 4 teaspoons unsalted butter
• 4 ears fresh corn
• 6 oz sliced fresh portabella mushrooms
• 4 cloves garlic
• 1 large tomato
• 3 tablespoons fresh cilantro
• 2 tablespoons unsalted butter
• 3/4 teaspoon kosher salt, divided
• 1 can reduced-sodium black beans (15–16 oz)
• 1/4 teaspoon pepper
• 1 lime, for juice
• 1/4 teaspoon hot sauce