A flavorful salmon dinner that’s become one of Marla Riley’s favorite meals for two.
My husband Mike and I both enjoy cooking, but not together! So we take turns, each cooking for a week at a time. We change cooks every Sunday. It allows each of us to prepare food we love or try new recipes. We’ve been enjoying this experiment for about 20 years now, and having a week off has only increased my enjoyment of cooking. There being just two of us creates challenges, one of which is cooking for two without eating the same leftovers for several nights. Over the years, I’ve learned how to scale down our favorite recipes enough for just one or two meals and have found a few wonderful cookbooks with recipes for two.
As fall approaches and our local fresh vegetables become less available, I look to my freezer and pantry more often for meals, more comfort foods. This is a recipe I found several years ago. It’s very adaptable, and I always keep the necessary ingredients on hand.
We enjoy it on weeknights, but it’s also one of my favorite meals to serve for a small dinner party. I simply add creamy scalloped potatoes and crusty bread, and it becomes a meal that feels both comforting and a little special.
My criteria for a great recipe is simple: it should be fast, easy, nutritious, and free of unusual ingredients, bonus points if it’s sized for two servings. This recipe checks all the boxes. The highest compliment a cook can receive is someone asking for the recipe after enjoying something you’ve prepared. I often get requests for this one, and I hope you enjoy it, too!
Prep Time: 15 min | Cook Time: 20 min Total Time: 35 min | Serving Size: 2
Ingredients
Salmon
Two 6-ounce salmon fillets, skin removed
Salt and freshly ground black pepper
4 thin slices of prosciutto
2 tablespoons olive oil
Succotash
1 small yellow onion, diced
1 poblano pepper, seeded, ribs removed, and diced (Marla typically uses half the pepper and freezes the rest for another meal)
2 cups frozen corn, thawed
1/2 cup frozen lima beans, thawed
1 pinch of cayenne pepper, or more to taste
1/3 cup heavy cream (or chicken broth for a lighter option)
1 tablespoon thinly sliced fresh basil, plus additional leaves for garnish
Instructions
Pat the salmon fillets dry and season lightly with salt and freshly ground black pepper. Because the prosciutto adds plenty of salt, Marla recommends seasoning the fish sparingly. Wrap two slices of prosciutto around each fillet, winding from top to bottom. Don’t worry if the prosciutto doesn’t stick at first – it will tighten around the fish as it cooks.
Heat the olive oil in a large skillet with a lid over medium-high heat. Once the oil begins to simmer, add the salmon and cook until lightly browned, about two minutes. Carefully flip the fillets and cook for another minute. Transfer the salmon to a plate. The fish will finish cooking later.
Add the onion and poblano pepper to the same skillet and sauté until they begin to soften, about two minutes. Stir in the corn, lima beans, cayenne pepper and a light sprinkle of salt; then season with black pepper. Cook for about one minute before pouring in the heavy cream and stirring in the fresh basil.
Return the salmon to the skillet, placing it on top of the vegetables. Cover, reduce the heat to low, and cook until the salmon flakes easily with a fork, about three minutes. Taste the succotash and adjust the seasoning with additional salt, pepper, or cayenne if desired.
Divide the succotash between two warmed plates and top each serving with a salmon fillet. Garnish with fresh basil leaves and serve immediately.
