Sockeye Salmon with Summer Succotash

Sockeye Salmon with Summer Succotash

 by Chef Gary Nguyen


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



  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!