Be the first to Fava beans and asparagus are blanched to crisp tenderness and served with pan-fried salmon topped with a light lemon dressing.
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
- 1-1/2 cups fresh fava beans (from about 1-1/2 pounds fresh fava bean pods)
- 1/2 pound asparagus, cut diagonally into 1-inch pieces
- 3 strips fresh lemon zest (2-inch-long), removed with a vegetable peeler and cut into thin julienne strips
- 1/4 cup fresh lemon juice
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 1 tablespoon minced fresh chives
- 1-1/2 pounds skinless center-cut salmon fillet, cut into 4 pieces
- 1 teaspoon coarse salt
Preparation:
Bring a large saucepan of salted water to a boil for blanching vegetables. Blanch fava beans in boiling water 2 minutes and transfer with a slotted spoon to a bowl. Blanch asparagus in boiling water 3 minutes, or until crisp tender. In a sieve drain asparagus and refresh under cold water. Transfer asparagus to another bowl. Working over bowl split each fava bean skin with a fingernail and gently squeeze out bean.
In a small bowl whisk together zest, lemon juice, 1/4 cup olive oil, and chives. Season with table salt and pepper to taste. In a medium skillet heat remaining tablespoon olive oil over moderately low heat. Add salmon and sprinkle with coarse salt. Cook salmon, covered, 7 minutes. Turn salmon and cook, uncovered, 3 minutes, or until just cooked through. Add vegetables and dressing and cook, covered, until heated through, about 1 minute.
Yield: 4 servings.
Source: Best of Gourmet 1997 (Conde Nast)
Reprinted with permission.
In a small bowl whisk together zest, lemon juice, 1/4 cup olive oil, and chives. Season with table salt and pepper to taste. In a medium skillet heat remaining tablespoon olive oil over moderately low heat. Add salmon and sprinkle with coarse salt. Cook salmon, covered, 7 minutes. Turn salmon and cook, uncovered, 3 minutes, or until just cooked through. Add vegetables and dressing and cook, covered, until heated through, about 1 minute.
Yield: 4 servings.
Source: Best of Gourmet 1997 (Conde Nast)
Reprinted with permission.
