Pan roasted salmon with fava beans and roasted tomatoes

4 servings

Ingredients

Quantity Ingredient
4 (6 ounce) salmon steaks
3 tablespoons Olive oil
Essence
2 tablespoons Minced shallots
12 Poached garlic cloves
1 cup Fresh fava beans, blanched
And cleaned from the shell
4 Italian Roma tomatoes,
Quartered and roasted
1 cup White wine
3 tablespoons Chopped fresh chervil
2 tablespoons Chopped fresh parsley
Salt and pepper
8 Fried parsnip strips
2 tablespoons Chopped chives

Directions

Preheat the oven to 400 degrees. Season the salmon steak with olive oil and Essence. In a saut‚ 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 8-10 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 2-3 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 parsnips, chives and Essence.

Yield: 4 servings

ESSENCE OF EMERIL SHOW #EE2349

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