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