with Fava Beans, Tomatoes, and Basil

Different colors, textures, and temperatures turn ordinary salmon into something special.

Ingredients

• 2 pounds fresh fava beans, shelled, or 2 (10-ounce) packages frozen lima beans, thawed
• 8 center-cut salmon fillets, about 6 ounces each
• 1 tablespoon coarse salt
• 1 teaspoon freshly ground pepper
• 2 tablespoons olive oil
• 8 roma tomatoes, seeded and diced (2 cups)
• Dijon Vinaigrette Dressing
• Additional coarse sea salt
• 12 basil leaves, torn by hand

Instructions

1. Bring a large pot of water to a boil. Drop in the shelled fava beans and cook for 2 minutes. (If using thawed lima beans, cook for 1 minute.) Immediately plunge the beans into cold water to stop the cooking. Drain the beans, then remove their outer skins. Set aside.

2. Season the salmon fillets with salt and pepper.

3. In a large skillet, heat the oil over high. Add the salmon fillets and cook for 1 minute. Turn and cook the other side for 1 minute more. Remove from skillet and transfer to a shallow baking dish.

4. Five minutes prior to serving, place the salmon in a preheated oven at 375 F for 5 minutes.

5. Place the beans in a pot of boiling salted water for 2 minutes, or until desired tenderness. Remove beans from water and set aside.

6. Place the salmon in the center of 8 warm dinner plates. Place some of the fava beans one each side of each salmon fillet. Spoon the diced tomatoes at the top and bottom of each fillet. Drizzle vinaigrette over the salmon, beans, and tomatoes. Sprinkle lightly with additional sea salt and basil.

Other Seafod Recipes

Gravlax
Grilled Mahimahi
Halibut en Papillote
Mediterranean Sea Bass
Mille-Feuille of Salmon and Caviar
Poached Salmon
Red Snapper a La Veracruzana
Salmon Cakes
Steamed Striped Bass