Recipe courtesy of Hurricane Dockside Grill.
Blackened Salmon Topped with Black-eyed Pea Succotash over Sautéed Collard Greens
Ingredients:
4-6 salmon filets (6-8 ounces), crusted with blackening spice
Succotash Ingredients:
· 3 strips - Bacon, cooked and chopped
· 1 Tbls - Olive oil
· ½ cup - Red Onion, small dice
· 2 - garlic cloves, minced
· 1 tsp - Smoked paprika
· 1 tsp - Black pepper
· 1 tsp - Salt
· 1 Cup - Corn kernels, frozen
· 1 can (16 oz) - Black-eyed peas, drained and rinsed
· 1 Cup - Cherry tomatoes, halved lengthwise
· 1 Tbls - White vinegar
· 3 Tbls - Green onions, diced
Collard Greens Ingredients:
· 1 Tbls - Olive oil
· 3 Tbls - Bacon, cooked and chopped
· 2 Tbls - Red onion, chopped
· 1 - Garlic cloves, minced
· 1 tsp - Salt
· ½ tsp - Red pepper flakes
· ½ tsp - Sugar
· 1 Tbls - Barbeque sauce
· 1 lb - Collard greens, stems discarded, leaves chopped
Succotash (can be done ahead and refrigerated):
1. Sauté bacon until crisp bacon, remove, and cut into a medium dice
2. Add diced onion and cook until translucent
3. Add garlic, smoked paprika, black pepper, and salt, sauté for 2 minutes
4. Add corn and black-eyed peas, continue cooking for an additional 2 minutes
5. Add cherry tomatoes and vinegar, heat for 2 minutes
6. Top salmon with hot succotash or chill to use later
Collard greens:
1. Sauté bacon until crisp bacon, remove, and cut into a medium dice
2. Add the olive oil to a stock pot or large skillet with a lid and cook the onions until translucent
3. Add the garlic and cook for an additional 1 minute
4. Mix in the greens, salt, red pepper flakes, and sugar
5. Cover and cook on low heat until tender (15-30 minutes)
6. Add the Barbeque sauce to the mixture and heat for 1 minute before removing from the burner
