This was my first time working with lightly smoked raw salmon, and I fell in love with the fish, which, unlike traditional smoked salmon, is raw and needs to be cooked. The gentle smoke plays well with fresh corn, and while my southern mom might disagree, I swap in edamame for lima beans. If you like limas, feel free to use them. I went with my interpretation of a romesco sauce, upping the smoke flavor with a good smoked paprika and roasted rosemary Marcona almonds. Additionally, the sweetness of the balsamic vinegar holds up to the sweet corn to tie it all together.
Prep the succotash ingredients first, make the romesco, then cook the salmon and finish the succotash while the fish rests.
Gentle Smoke: Lightly Smoked Salmon with Romesco
Romesco is a Catalonian sauce made from roasted red peppers, tomatoes, almonds, and fine olive oil. Garlic gives it bite, smoked or sweet paprika adds warmth, nuts have creaminess, and a splash of vinegar brightens everything. Bread is often blended in to keep the texture thick but spoonable. The result is a brick-red sauce with gentle smoke, subtle sweetness from the peppers, and enough acidity to keep it lively. It’s traditionally served with grilled seafood and vegetables because it holds up on the plate without feeling heavy.
That balance is why it works so well with lightly smoked salmon. The crispy-skinned fish has a clean, satiny richness and a whisper of smoke, echoed in the romesco. At the same time, the vinegar is a counterpoint to the salmon’s fattiness. The bit of char in the crisped skin meets the sauce to blend smoke, acid, and sweet pepper in the right proportions.
How to Plate
For plating, decide how thick you’d like the sauce. If you prefer a looser texture, whisk in a teaspoon or two of warm water or olive oil until it trails from the spoon. Spread a generous spoonful of Romesco under the salmon so the heat of the fish warms the sauce without thinning it. A squeeze of lemon at the table sharpens the finish. With an edamame succotash alongside, Romesco ties the dish together—the sauce clings to kernels and beans, the salmon stays front and center, and the presentation and flavors are both bright and clean. 
Ingredients
For the romesco sauce:
- •170 g (6 ounces) roasted Marcona almonds*
- •450 g (16 ounces) roasted red peppers from a jar, drained of about three-quarters of their liquid
- •2 cloves garlic, microplaned or minced
- •3 tablespoons dark balsamic vinegar
- •1 1/2 tablespoons smoked paprika
- •Juice of 1/2 lemon
- •1/4 teaspoon Aleppo pepper or crushed red pepper flakes (optional)
- •Fine sea salt and freshly ground black pepper
- •60 ml (1/4 cup) extra-virgin olive oil
For the salmon:
- •1-2 tablespoons peanut oil, safflower oil, or other high-heat oil
- •560 g (20 ounces) Ducktrap Lightly Smoked Salmon fillets
- •Fine sea salt and freshly ground black pepper
- •Lemon wedges, for garnish
For the edamame succotash:
- •1 tablespoon peanut oil, safflower oil, or other high-heat oil
- •1 small sweet onion, chopped
- •2 cloves garlic, microplaned or minced
- •60 ml (1/4 cup) dry white wine
- •250–300 g (1 1/2–1 3/4 cups) frozen shelled edamame, thawed
- •450 g (3 to 4 cups) fresh corn kernels, from 3 to 4 ears
- •120 g (3/4 cup) cherry or grape tomatoes, halved
- •Juice of 1/2 lemon
- •Handful fresh basil, chopped
- •Fine sea salt and freshly ground black pepper
Preparation
For the romesco: In a blender, process the almonds until finely ground, 1 to 2 minutes. Add the roasted peppers, balsamic vinegar, smoked paprika, lemon juice, Aleppo (if using), a pinch of salt, and a few grinds of pepper. Blend until mostly smooth. With the blender running, slowly drizzle in the olive oil until thick and spoonable. Taste and adjust salt, pepper, and vinegar. Refrigerate until serving.
For the salmon: Set a cast-iron or other heavy skillet over medium heat and add enough high-heat oil to lightly coat the bottom. Pat the fillets dry. Season the skin generously with salt. Lay the fish in the pan skin-side down, and cook until the flesh turns opaque two-thirds of the way up and the skin is crisp, 4 to 6 minutes. Season with salt and pepper, then flip and cook 1 to 3 minutes more, to preferred doneness. Transfer to a rack and rest 5 to 10 minutes; meanwhile, prepare the succotash.
For the succotash: In a large skillet over medium heat, warm the oil. Add the onion and cook until softened, 3 to 4 minutes. Stir in the garlic and cook 30 seconds. Add the white wine and simmer until mostly absorbed. Stir in the edamame and cook 2 to 3 minutes. Add the corn and cook 1 minute, then add the tomatoes and cook about 1 minute more. Remove from the heat and finish with the lemon juice, basil, and salt and pepper to taste.
To plate and serve: Spread a generous spoonful of romesco on each plate. Set a salmon fillet on top and spoon the warm succotash alongside. Garnish each plate with a lemon wedge for squeezing at the table.
* I used rosemary roasted Marconas and loved the taste, but any type will work. You can also substitute smoked almonds.