Seared wild salmon with late spring succotash from Bi-Rite Market's Eat Good Food: A Grocer's Guide to Shopping, Cooking, and Creating Community Through Food by Sam Mogannam and Dabney Gough

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Notes about this recipe

  • anya_sf on May 09, 2021

    Simple and delicious when made with fresh, seasonal vegetables and fish. I was happy to find spring onions and green garlic at the market, and doubled the asparagus to have enough veg for 3 people. I did use frozen peas and chicken broth instead of vegetable.

  • Jane on July 16, 2017

    A very quick and easy dinner. I used basil rather than tarragon. As mentioned in the recipe this will work with any combinations of summer veg such as tomatoes, zucchini and corn. I can't see how the quantity of vegetables would serve 4 people - 3 small carrots, 9 asparagus spears and I cup peas. I got 2 servings.

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