Salmon With Fava Beans, Tomatoes & Basil
Salmon is often referred to as the “king of fish” - and with good reason! This very versatile fish is easily adapted to countless recipes, flavorings, and side dishes. During summertime, I enjoy preparing salmon in a skillet or over the grill, with fava beans, fresh tomatoes and basil, all lightly coated in tangy vinaigrette dressing. If weather permits, I highly recommend dining al fresco and pairing with a pino gris or rosé wine.
- 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
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.
Dijon Vinaigrette Dressing
- 1/4 cup red wine vinegar
- 1 garlic clove, minced
- 1 tablespoon Dijon mustard
- 1/2 cup olive oil
- Salt and freshly ground pepper
In a small bowl, whisk together the vinegar, garlic, and mustard. Gradually whisk in the oil. Season with salt and pepper to taste.