Reprinted with permission from Salmon: Everything You Need to Know + 45 Recipes, by Diane Morgan, ©2016, published by Chronicle Books. Photography ©2016 by Leigh Beisch.
Salmon and succotash are a winning combination of texture, color, and flavor. Variations abound based on the season. In late spring, when fresh wild salmon is in the market, I make succotash with corn, edamame instead of lima beans, asparagus, spring onions, and green garlic. In late summer, I might add cherry tomatoes and definitely use basil in place of parsley. In early fall, I add chanterelle mushrooms and a little fresh thyme. Note my use of Wondra flour, which adds crispness and good color to the skin and is a much better choice than all-purpose flour.