Executive Chef Peter Sclafani cooks Salmon with Summer Succotash & Chimichurri in the Passe Partout kitchen

LAFAYETTE, La. (KLFY) – Executive Chef Peter Sclafani stopped by the Passe Partout kitchen to cook a delectable Salmon with Summer Succotash & Chimichurri.

Here’s how to make it yourself:

Salmon with Summer Succotash & Chimichurri

1 Tablespoon Olive Oil

½ cup red onions, diced

1 cup lima beans

½  cup corn kernels

1/2 cup peas

½ cup cherry tomatoes, halved

½ cup okra, sliced

1 Teaspoon thyme

sea salt & fresh ground black pepper to taste

2 Tablespoons green onions, sliced

2 Tablespoons butter

2 – 6 ounce salmon fillets, boneless & skinless

Chimichurri sauce (see recipe)

Heat the olive oil in a large saute pan over medium high heat.  Add the red onions, lima beans, corn, and okra and cook for 2 minutes.  Add the tomatoes, thyme and salt and pepper and cook for 2 additional minutes.

Meanwhile, preheat the oven to 350° F.  In a large saute pan, melt the butter over medium high heat.  Season the salmon on both sides with salt and pepper.  Place the salmon skin side up in the preheated saute pan and cook for 2 minutes.  Flip the salmon and place the pan in the oven for 8 minutes.  Salmon should be medium.

Place half of the succotash on each plate and top with the salmon.  Drizzle with Chimichurri.

Serves 2.

Chimichurri

1 bunch parsley, roughly chopped

1 bunch cilantro, roughly chopped

2 large shallots, roughly chopped

1 1/2 Tablespoons garlic, chopped

3 jalapenos, chopped

2 limes juiced

1/2 cup Steen’s Cane Vinegar

2 cups Extra Virgin Olive Oil

Sea Salt to taste

Combine all ingredients in a food processor and puree.

Photo Credit: KLFY
Photo Credit: KLFY

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