by Chef Gary Nguyen

Ingredients:

2 filets Sockeye Salmon

1 tsp cumin

1 tsp coriander

1 tsp black pepper

1 tsp salt

1 tsp garlic powder

1 tsp onion powder

1 tablespoon butter

1 can cannellini beans (strained)

1 heirloom tomato, diced

1/4 onion, chopped

1 garlic clove, minced

1 courgettes, diced

1 can tomato sauce

1/2 yellow bell pepper, diced

1/2 red bell pepper, diced

1/2 cup chopped green onion

Garnish: chopped green onion and shaved fennel salad

Instructions:

1. Season salmon fillets with cumin, coriander, black pepper, salt, garlic powder, and onion powder. Let sit in the fridge for 30 minutes.
2. For the Succotash, heat a 30 cm Hexclad pan to medium heat.
3. 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.
4. 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 filets 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.
5. To serve, place salmon fillets on a plate and top with summer succotash. Garnish with fennel salad, dill, microgreens and enjoy!