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32 fresh unshelled fava bean (pods)
Water, to cover
8 4 oz. fresh wild salmon fillets
2 T. butter
2T. olive oil
Sea salt and pepper
Truffle oil

You will also need:

Pan for cooking fava beans
Heat-proof spatula
Small plates for serving

Shell the fava beans. Place the beans into a pan, cover with water and boil for about 2 minutes, until beans have started to soften (more time may be required if beans are very large). Pour off the hot water and run cold water over the beans to cool them. Pop the beans out of their skins.  Discard the skins. 

Sprinkle salmon pieces lightly with paprika on each side. Place butter and olive oil into a sauté pan and heat over a medium-high flame. Sear the salmon for about three minutes. Flip the salmon over to the other side. Cook for an additional 2-3 minutes. Salmon will still be uncooked in the middle. If you prefer the salmon cooked throughout, cook for about 5 minutes on each side. Remove from the pan.

Arrange salmon on small plates. Arrange fava beans around the side.

Sprinkle salmon and beans with salt & pepper to finish. Drizzle with truffle oil.

Serve immediately.

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