Pan Roasted Salmon With Fava Beans And Roasted Tomatoes

  • Yield: 4 servings


  • 4 (6 ounce) salmon steaks
  • 1 tablespoon olive oil
  • Essence
  • 2 tablespoons minced shallots
  • 12 poached garlic cloves
  • 1 cup fresh fava beans, blanched and cleaned from the shell
  • 4 Italian Roma tomatoes, quartered and roasted
  • 1 cup white wine
  • 3 tablespoons chopped fresh chervil
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper
  • 8 fried parsnip strips
  • 2 tablespoons chopped chives


  • Preheat the oven to 400 degrees. Season the salmon steak with olive oil and Essence. In a sauté pan, heat 1 tablespoon olive oil. When the pan is smoking hot, sear the salmon for 2 minutes on each side. Remove from the heat and place in the oven. Roast for 8-10 minutes for medium-rare. 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. Season with salt and pepper. Deglaze the pan with the white wine. Stir in the chopped herbs. Bring the mixture up to a boil and remove from the heat. Spoon the fava beans and tomatoes onto the plate. Place the salmon steak in the center of the sauce. Garnish with a pile of parsnips, chives and Essence.