Succotash with Grilled Salmon

• 1 package frozen baby lima beans or 2 cups frozen shelled edamame
• 2 slice bacon
• 1 medium onion
• 1 stalk celery
• 2 c. fresh corn kernels (1 ear yields 1/2 cup corn)
• 1/4 c. chicken broth or water
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 4 salmon steaks
• 2 tbsp. chopped fresh chives or sliced green onions

1. Lightly grease grill rack.
2. Prepare outdoor grill for covered direct grilling over medium heat.
3. Meanwhile, rinse beans under hot running water until beginning to thaw; drain.
4. In 12-inch skillet, cook bacon over medium heat until browned.
5. With slotted spoon, transfer bacon to paper towels to drain.
6. Add onion and celery to bacon fat in skillet.
7. Cook over medium-high heat, 5 minutes or until vegetables are tender and golden, stirring frequently.
8. Stir in lima beans, corn, broth, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
9. Reduce heat to low; cover and simmer 2 minutes or until heated through.
10. Remove from heat; keep warm.
11. Makes about 4 cups.
12. Sprinkle salmon with 1/2 teaspoon salt and 1/8 teaspoon pepper to season both sides.
13. Place salmon on hot grill rack.
14. Cover grill and cook salmon 8 to 9 minutes or until just opaque throughout, turning over once.
15. Transfer salmon to platter.
16. When salmon is cooked, stir chives and bacon into succotash.
17. Serve succotash with salmon.

beans, bacon, onion, celery, fresh corn kernels, chicken broth, salt, ground black pepper, salmon, fresh chives

Taken from www.delish.com/recipefinder/succotash-grilled-salmon-ghk (may not work)