Sockeye Salmon with Summer Succotash
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What You Need
Ingredients
Preparation
Instructions:
- Season salmon fillets with cumin, coriander, black pepper, salt, garlic powder, and onion powder. Let sit in the fridge for 30 minutes.
- For the Succotash, heat a 30 cm Hexclad pan to medium heat.
- Once heated, add olive oil then onion, bell pepper, and season with salt. Cook for 2-3 minutes and then add courgettes and butter. Sautee for 2-3 minutes longer then add tomato sauce and mix together. Next, add diced tomato, cannellini beans, and green onion.
- For the salmon fillets, heat pan a 30 cm Hexclad pan to medium-high heat. Add 2 tbsp of olive oil and place down salmon fillets once hot. After 4-5 minutes of searing, add butter, smashed garlic and a sprig of rosemary. Using a spoon, baste salmon fillets with the butter. Once skin becomes golden brown on the bottom, flip and cook another 2-3 minutes. Until the desired doneness.
- To serve, place salmon fillets on a plate and top with summer succotash. Garnish with fennel salad, dill, microgreens and enjoy!
