Name: Citrus-Poached Salmon with California Corn & Tomato Succotash
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 skinless salmon fillets (about 6 oz each); 2 cups low-sodium vegetable broth; 1 cup fresh orange juice (from 2-3 oranges); 1 lemon, sliced into rounds; 1 small shallot, thinly sliced; 2 garlic cloves, smashed; 1 tsp kosher salt, plus more to taste; 1/2 tsp black pepper, plus more to taste; 1 tbsp extra virgin olive oil; 2 cups fresh corn kernels (from 3-4 ears); 1 cup cherry tomatoes, halved; 1 cup zucchini, diced small; 1/3 cup finely chopped red bell pepper; 1/4 cup chopped fresh basil (plus more for garnish); 1 tbsp fresh lemon juice; 1/2 tsp smoked paprika (optional); Microgreens or baby arugula for garnish (optional)

Citrus-Poached Salmon with California Corn & Tomato Succotash

CookwithNewsletter

Inspired by the carefree bliss of a lazy summer float down a river, this dinner is lush with the bright flavors of California's summer bounty. Salmon gently poached in citrusy broth stays tender and light, echoing the easy pace of a day spent drifting in the sun. The succotash—a vibrant medley of sweet corn, juicy tomatoes, and crisp zucchini—brings color and crunch, balanced with fresh basil and a hit of lemon. Every element is designed to feel refreshing, sun-kissed, and totally agenda-free, perfect for a laid-back evening after a day on the water.

Ingredients

Instructions

In a wide, shallow pan, combine vegetable broth, orange juice, lemon rounds, shallot, garlic, 1 tsp salt, and 1/2 tsp black pepper. Bring to a gentle simmer over medium heat. Let the aromatics infuse for 5 minutes.
Season salmon fillets lightly with salt and pepper. Gently nestle them in the simmering poaching liquid, making sure the liquid covers most of the fish. Reduce heat to low, cover, and poach 8-10 minutes, or until salmon is just opaque in the center. Transfer salmon to a plate and tent loosely with foil. Discard lemon rounds and garlic from poaching liquid.
Meanwhile, heat olive oil in a large skillet over medium-high. Add corn and sauté 2-3 minutes until crisp-tender. Add zucchini, red bell pepper, and a pinch of salt; cook 2 more minutes.
Add cherry tomatoes and sauté just until starting to soften, 1 minute. Off heat, drizzle in lemon juice, sprinkle with smoked paprika (if using), and stir in chopped basil. Taste and adjust salt, acid, and pepper as needed.
To serve, spoon succotash onto plates. Top with poached salmon. Drizzle a little of the poaching liquid over the fish for extra flavor. Garnish with microgreens or arugula and extra basil if desired.