Pan roasted salmon with fava beans & roasted tomatoes

4 servings

Ingredients

Quantity Ingredient
4.00 salmon steaks -; (6 oz ea)
3.00 tablespoon olive oil
1 emeril's essence; see * note
2.00 tablespoon minced shallots
12.00 poached garlic cloves
1.00 cup fresh fava beans; blanched, and
1 cleaned from the shell
4.00 italian roma tomatoes; quartered, roasted
1.00 cup white wine
3.00 tablespoon chopped fresh chervil
2.00 tablespoon chopped fresh parsley
1 salt; to taste
1 freshly-ground black pepper; to taste
8.00 fried parsnip strips
2.00 tablespoon chopped chives

Directions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

Preheat the oven to 400 degrees. Season the salmon steak with olive oil and Emeril's Essence. In a saute pan, heat 1 tablespoon olive oil. When the pan is smoking hot, sear the salmon for 2 minutes on each side. Remove from the heat and place in the oven. Roast for 8 to 10 minutes for medium-rare. In a saute pan, heat the remaining olive oil. When the pan is hot, saute the shallots for 30 seconds. Add the garlic cloves, fava beans and tomatoes. Saute for 2 to 3 minutes.

Season with salt and pepper. Deglaze the pan with the white wine.

Stir in the chopped herbs. Bring the mixture up to a boil and remove from the heat. Spoon the fava beans and tomatoes onto the plate.

Place the salmon steak in the center of the sauce. Garnish with a pile of fried parsnips, chives and Essence. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2349 broadcast 11-13-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

11-13-1997

Recipe by: Emeril Lagasse

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