Recipes Developed by Leeanne Wright
Photography by Michael Alberstat
Food Styling by Ruth Gangbar
Prop Styling by Jane Hardin
First published in Wish May 2006
Crispy Salmon, Spring Vegetables & Verjus Sauce
Serve with Walnut-Crusted Goat Cheese with Organic Greens and Chewy Almond & Lemon Macaroons with Mint Chocolate Sauce for dessert.
Ingredients (Serves 2)
|10||thin asparagus spears, blanched|
|1/2||cup fava beans, blanched and peeled|
|2||4- to 6-ounce salmon filets, skin removed|
|1||teaspoon unsalted butter|
|1||teaspoon chopped shallots|
|1/2||teaspoon minced garlic|
|6||fresh morel mushrooms, cleaned|
|1/4||cup white wine|
|1||teaspoon grainy mustard|
|1/4||cup olive oil|
|additional olive oil for cooking salmon and warming vegetables|
- In a medium skillet, warm asparagus and fava beans in butter. Season with salt and pepper.
- Season salmon with salt and pepper, and sear in a skillet over high heat with a little olive oil. Cook on each side for 3-4 minutes or until golden. It will feel slightly firm to the touch. Remove from skillet and lightly cover with foil to keep warm.
- In same skillet used to cook the salmon, saute shallots and garlic over medium heat until translucent. Add mushrooms, then deglaze** with wine. Whisk in verjus, mustard and olive oil. Spoon sauce over salmon and top with asparagus and favas.
Nutrients per serving: 553 calories, 39 g fat, 29 g protein, 18 g carbohydrates, 5 g fibre. Excellent source of folate.