Grilled Salmon with Succotash

If you have time, buy 1 ½ pounds fresh lima beans or 1 pound fresh edamame from a farmers’ market. Shell, then cook in boiling water until tender. Add along with the other ingredients in step 3. You’ll love the fresh taste.

PREP: 20 minutes GRILL: about 8 minutes

MAKES: 4 main-dish servings

1 package (10 ounces) frozen baby lima beans
or 2 cups frozen shelled edamame

2 slices bacon, cut crosswise into¼ -inch
pieces

1 medium onion, chopped

1 stalk celery, cut into¼ -inch dice

2 cups fresh corn kernels (from about 4 ears)

¼ cup chicken broth or water

1 teaspoon salt

¼ teaspoon ground black pepper

4 salmon steaks, 34 inch thick
(about 6 ounces each)

2 tablespoons snipped fresh chives or sliced
green onions

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1. Lightly grease grill rack. Prepare outdoor grill for covered direct grilling over medium heat.

2. Meanwhile, rinse beans under hot running water until beginning to thaw; drain. In 12-inch skillet, cook bacon over medium heat until browned. With slotted spoon, transfer bacon to paper towels to drain.

3. Add onion and celery to bacon fat in skillet. Cook over medium-high heat until vegetables are tender and golden, about 5 minutes, stirring frequently. Stir in lima beans, corn, broth, ½ teaspoon salt, and 18 teaspoon pepper. Reduce heat to low; cover and simmer until heated through, about 2 minutes. Remove from heat; keep warm. Makes about 4 cups.

4. Sprinkle salmon with remaining ½ teaspoon salt and remaining 18 teaspoon pepper to season both sides. Place salmon on hot grill rack. Cover grill and cook salmon until just opaque throughout, about 8 minutes, turning over once. Transfer salmon to platter.

5. When salmon is cooked, stir chives and bacon into succotash. Serve succotash with salmon.

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EACH SERVING SALMON: About 240 calories, 34g protein, 0g carbohydrate, 11g total fat (2g saturated), 93mg cholesterol, 365mg sodium

EACH 1-CUP SERVING SUCCOTASH: About 285 calories, 10g protein, 36g carbohydrate, 12g total fat (4g saturated), 13mg cholesterol, 550mg sodium