Pan-Roasted Salmon with Fava Beans and Roasted Tomatoes
Four (6-ounce) salmon steaks or fillets
3 tablespoons extra virgin olive oil, plus more for salmon
Emeril’s Original Essence or other Creole Seasoning
2 tablespoons minced shallots
12 poached garlic cloves*
1 cup fresh fava beans, blanched and tough outer shell removed
4 roma tomatoes, quartered and roasted
3/4 cup white wine
3 tablespoons chopped fresh chervil
2 tablespoons chopped fresh parsley
2 tablespoons butter
Salt and pepper
Fried parsnip strips, for garnish
2 tablespoons chopped chives
- Preheat the oven to 200 degrees F.
- Rub or brush the salmon steaks lightly with olive oil and season lightly with Essence.
In a nonstick sauté pan, heat 1 tablespoon olive oil. When the pan is smoking hot, sear the salmon for 3 minutes on each side for medium-rare. Remove from the heat and place in the oven to keep warm.
- In a sauté pan, heat the remaining olive oil. When the pan is hot, sauté the shallots for 30 seconds. Add the garlic cloves, fava beans, and tomatoes. Sauté for 2-3 minutes. Deglaze the pan with the white wine. Stir in the chopped herbs. Bring the mixture up to a simmer and cook until reduced by half, about 5 minutes. Whisk in the butter and remove from the heat. Season with salt and pepper.
- Divide the fava bean-tomato mixture among plates. Place the salmon steak in the center of the sauce. Garnish with crispy parsnips, chives, and Essence.
*Note: Garlic cloves may be slowly poached in broth or in olive oil over low heat until tender and the flavor has mellowed.
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