1) In a large pot add some water the frozen beans and frozen pearl onions. Cover and cook over medium heat until they are tender.

2) Drain and set aside.

3) In a large skillet over medium high heat melt 1 tablespoon of butter and the olive oil.

4) Add the green beans and pearl onions and saut for 1 minute.

5) Add the chicken stock and cook for another minute until the stock is evaporated.

6) Add 1 tablespoon of butter and the brown sugar; lower the heat to low and mix gently until slightly caramelized.

7) Remove from the heat and keep warm.

8) Return the skillet back to medium high heat and melt the remaining teaspoon of butter in the center, add the salmon over and season with Slavosalt generously. Cook for 3-5 minutes until a golden crust is formed. Turn and cook for another 3 minutes.

9) Place the green beans with pearl onions on the plate and top with the salmon.