Blackened Salmon Filet with a Edamame Succotash

For the Blackened Salmon: Filet:

• 1 2-2.5 pound salmon filet
• 1 TBSP chili powder
• 1 TSP red cayenne pepper
• 1 TSP paprika
• 1 TSP garlic powder
• 1/2 TSP black pepper
• 1 TSP salt
• 1 TSP dried thyme leaves
• 1-2 TBSP olive oil

For the Edamame Succotash:

• 1 12 oz bag shelled edamame
• 2 cups of corn, corn cut off the cob
• 3 cups cherry tomatoes on the vine, cut in half
• 1 and 1/2 TBSP fresh chives, sliced
• 1 TBSP safflower oil
• 1 TBSP red wine vinegar
• 1/4 TSP salt
• 1/4 TSP black pepper
• Fresh lemon juice from 1 whole lemon
  

For the Blackened Salmon Filet:

1. Preheat your oven to 425 degrees. Prepare a baking sheet with parchment paper and non-stick spray and set aside.
2. Rinse and pat dry your salmon filet. Place on your prepared baking sheet.
3. In a bowl, mix all of the seasonings together make the blackened rub. This is to include: chili powder, red cayenne pepper, paprika, garlic powder, black pepper, salt and dried thyme leaves.
4. When mixed, take your rub and rub the seasoning on all sides of the salmon and coat the salmon really well. Make sure there is no pink showing.
5. Bake in your oven for 20-25 minutes until tender, no longer pink and white fat is coming out/showing. About half way through cooking drizzle 1-2 tbsp olive oil and brush with a basting brush.
6. When done, top with your edamame succotash and serve with lemon wedges.
7. ENJOY!

For the Edamame Succotash: 

1. Bring two separate pots of salted water to a boil. Once boiling, add your corn to one pot and your edamame to the other. Boil your corn for 7 minutes until bright yellow in color. When done, remove and let cool. Boil your edamame for about 4-5 minutes until bright green in color and they are crisp and crunchy. When done, strain and run under cold water. Set aside. NOTE: you don’t want to boil them too long as they will get over cooked and mushy. So, make sure to keep an eye on them and test their consistency before straining.
2. Cut your tomatoes in half and place in a bowl.
3. Slice your fresh chives, measure out and place in the same bowl.
4. When your corn has cooled, cut your corn off the cob, measure out and add to the bowl.
5. Add your cooked edamame to the bowl as well.
6. Add all dressing ingredients to the bowl: 1 TBSP safflower oil, 1 TBSP red wine vinegar, 1/4 TSP salt, 1/4 TSP black pepper and fresh lemon juice from 1 whole lemon.
7. Using a large spoon, mix all ingredients together. Place your edamame succotash in the fridge to cool for at least 30 minutes or while your salmon is cooking. When ready, serve on top of your salmon or enjoy as is alone.
8. ENJOY!