Grilled Salmon with Succotash and Potato Steamers

Tender grilled salmon with classic Southern succotash - a mixture of fresh corn, bell peppers, onions, tomatoes and bacon - to make this fast, fresh meal.

Salmon:
1½-2 lb wild sockeye salmon fillet, boneless, skin on (700-900 g)
½ cup mayonnaise (125 mL)
2 Tbsp. maple syrup (30 mL)
lemon juice, freshly squeezed
sea salt
black pepper, freshly ground

Potato Steamers:
15 small red potatoes, quartered
4 cloves garlic, peeled and minced
1 red pepper, diced
12 mushrooms, quartered
1 sprig thyme, chopped
¼ cup olive oil (60 mL)
sea salt
black pepper, freshly ground

Succotash:
2 Tbsp. olive oil (30 mL)
2 cloves garlic, peeled and minced
1 red onion, peeled and coarsely diced
8 strips bacon, roughly chopped
1 red pepper, diced
2 tomatoes, diced
2 cups raw corn kernels, cut from 2-3 cobs (500 mL)
2 sprigs thyme, chopped
sea salt
black pepper, freshly ground

Preheat the grill, with one side set to high heat, and the other on low in preparation for the potatoes. Season the fillet with salt and pepper.

Salmon: In a small bowl, mix mayonnaise with maple syrup and lemon until smooth. Using a pastry brush, slather over skinless side of the fillet. Place the fillet skin side down directly on the top rack of the side of the grill over high heat. Close the lid and bake for 20 minutes, without flipping. The salmon is done when the skin begins to separate from the flesh and the glaze forms a light crust.

Potato Steamers: Place two large pieces of tinfoil on top of each other on a flat surface. Place all ingredients on the foil and mix them gently using your hands. Fold and tightly seal the foil package. Place the packet on the main level of grill, on the side set to low heat. Flip the packet every five minutes. Cook for 25 minutes, or until potatoes are tender.

Succotash: On your grill’s side burner or on the stove, heat oil in a skillet over medium heat. Add garlic and onion and cook until translucent. Add bacon and cook for two more minutes.
Add red pepper, tomatoes, corn, and thyme and cook for two more minutes. Season with salt and pepper, and serve over the salmon.

Makes 6-8 servings.