Seared Wild Sockeye Salmon with Citrus Cranberry Sauce and Rosemary Fennel Tuscan White Beans


1 package Fishpeople Sockeye Salmon Fillets, defrosted

1 tbsp unsalted butter

2 tsp chopped rosemary

Salt and pepper

1/4 cup Starvation Alley Citrus Cranberry Sauce

1 container Better Bean Tuscan White Beans


1. In a large skillet, melt the butter over medium high heat. Add the rosemary and fry until fragrant.

2. Season the salmon fillets with salt and pepper. Place the fillets in the skillet over the butter and rosemary flesh-side down. Reduce heat to medium, cover, and let cook for 9-12 minutes, or until desired doneness.

3. While the salmon is cooking, heat beans in a small pot over medium heat until just heated through.

4. To serve, divide beans evenly between two plates. Place salmon fillet over beans. Spoon cranberry sauce over salmon.