Wild Salmon with Favetta

Spring 2009 Recipe

Contributed by Edible Communities

Fava beans, also known as broad beans, are a staple ingredient in Mediterranean countries, and are becoming more and more popular in North America. Their creamy texture and delicate flavor add a complexity to the dishes in which they are featured. In this recipe, the cooked fava beans are made into a lightly cooked purée which is a lovely accompaniment to the velvety, perfectly cooked salmon and the crisp, bright endive slaw.

Makes 4 servings

Endive garnish:  



  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon kosher salt
  • 1 large Belgian endive


  • 2 pounds fresh fava beans (also known as broad beans), shelled if still in pods or 2 cups shelled fresh or frozen fava beans (do not thaw if frozen), inner hull still on
  • ½ cup extra virgin olive oil
  • ¼ cup water
  • 1 teaspoon fresh thyme leaves
  • ½ teaspoon kosher salt, plus more if needed
  • 1 teaspoon freshly squeezed lemon juice, plus more if needed


  • 4 wild Oregon salmon fillets (6 to 7 ounces each), or other wild Pacific salmon, skin on
  • 1 tablespoon grapeseed oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

1. Preheat the oven to 400º F.

2. Make the endive garnish: Cut the endive in half lengthwise through the core. Remove the core from both halves of the endive. Place one endive half cut-side-down on a cutting board, then slice it lengthwise into very thin julienne strips. Repeat with the other endive half. Place the endive, lemon juice, oil and salt into a small bowl. Toss well; set aside.

3. Make the salmon: Brush the top of each salmon fillets with grapeseed oil, then sprinkle with the salt and pepper. Heat a large ovenproof skillet over medium-high heat. Place the salmon fillets skin side up into the hot skillet. Cook until the salmon flesh is brown and crusty, about 3 minutes. Gently turn each salmon fillet skin side down. Place the skillet into the preheated oven. Bake until the salmon is firm but still slightly opaque in the center, about 5 to 7 minutes.









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