Smoky Salmon With Corn and Mushroom Succotash | Publix Super Markets
Smoky Salmon with Corn and Mushroom Succotash
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Cooking tools:
- Saute pan
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Colander
- Mixing bowl
- Spoon
- Spatula
- Instant-read thermometer
- Paper towel
- Tongs
- Stove
- Can opener
- Kitchen towel
- Plate
- Serving platter
- Citrus press
- Airtight container
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
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