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
Sauté | Fish | Main Dish | All categories...
food
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 |
| 1/4 | cup verjus* |
| 1 | teaspoon grainy mustard |
| 1/4 | cup olive oil |
| additional olive oil for cooking salmon and warming vegetables |
Instructions
- 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.
Nutritional information
Nutrients per serving: 553 calories, 39 g fat, 29 g protein, 18 g carbohydrates, 5 g fibre. Excellent source of folate.
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