This week, the Food Truck Kitchen brings the flavor of modern American food, served from a classic Airstream trailer in Seattle Washington, to your kitchen with Chef Josh Henderson of Skillet Street Food. One of the first street food experiences in the North West, Skillet Street Food has since become a prototype for the national street food movement that has swept the country. Out of a vintage Airstream trailer, Chef Josh created innovative lunch menus based on American-inspired food prepared with classic technique and seasonal ingredients. The reception from Seattle’ites was immediate and passionate. They were drawn to the chef driven food, the excitement of being a part of a new, energetic, urban experience, and to the intimate involvement through the use of social media channels that intensified the connection with the Skillet brand.

Today, guests enjoy Chef Josh’s modern American cuisine, curbside as well as in his relaxed, service attentive, easy, approachable, yet focused restaurant location in Seattle’s Capitol Hill neighborhood.

Thanks to our good friends over at Eat St., we’re bringing Chef Josh’s Sockeye Salmon with Succotash to your kitchen this week for a very quick, easy and healthy lunch or dinner.

Watch Food Network’s, Eat St. on the Cooking Channel. Stop missing what you could be eating! Download the Eat St. mobile app for iPhone!

Led by Chef Joshua Henderson, Skillet Street Food in Seattle, Washington, a pioneer in mobile gourmet trailers.





 Sockeye Salmon with Succotash


700 grams salmon, skin on, scaled and cut into 180-gram portions
1 cup corn
1 cup cooked chickpeas
1/2 cup sliced onion
1 cup baby or teardrop tomatoes
1 cup baby potatoes, blanched and cut in half
Zest of 1 lemon
1/2 cup of stock
1 tablespoon thyme leaves
A simple lemon vinaigrette
Herbs for garnish
Pan saute the salmon skin side down on medium heat for approximately 4 minutes. Turn over and cook for 1-2 minutes.Saute the onions and potatoes till slightly caramelized, add the chickpeas, tomato, zest, and stock and simmer until the stock is almost gone. Season with salt and pepper and add the thyme.Serve salmon on the succotash and garnish with a vinaigrette and herbs.

Yield: 4 servings

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About the Author

Andrew Nicora spends most of his time behind a camera, but never passes an opportunity to try a gourmet dish. He's an avid horror film buff, devoted David Lynch fan, and die hard foodie with a lifetime of food and beverage experience under his belt.