The Salmon Lenny Wolfed Down
Salmon with Fava Beans and Fresh Fennel
(adapted from The New Spanish Table by Anya von Bremzen)
1 cup shelled fresh fava beans or sweet peas or edamame (thawed, if frozen)
3 tablespoons minced fresh fennel, plus 1 to 2 tablespoons torn fennel fronds
1 medium-size shallot, minced
Grated zest of 1 lemon
2 tablespoons sherry vinegar, preferably aged
2 tablespoons fresh lemon juice
6 tablespoons extra-virgin olive oil
Freshly ground pepper
4 salmon fillets, preferably wild (each 6 to 7 ounces) or salmon steaks
1/4 cup coarsely chopped roasted cashews
1 tablespoon minced fresh chives
- Bring a pot of water to boil, then add the fava beans (or peas or edamame) and cook until just tender, 3 to 5 minutes. Drain in a colander, then place under cold running water. If using fava beans, gently peel off the skins. Set aside.
- Place the fennel, shallot, and lemon zest in a medium-size bowl and toss to mix. Add the vinegar, lemon juice, and olive oil and whisk to combine. Season the vinaigrette with salt and pepper to taste. Let the vinaigrette stand for 1 hour or longer for the flavors to develop.
- Preheat the oven to 450 F. Heat a cast iron skillet on high heat on the stove. Lightly oil both sides of the salmon. Sear the salmon on both sides for about 1 minute per side. Put the skillet in the oven and cook for 7 to 10 minutes per inch thickness of salmon.
- While the fish is baking, heat the vinaigrette in a small saucepan or in a microwave until warm but not piping hot.
- Place the salmon on dinner plates. Stir the beans, cashews, chives, and fennel fronds into the vinaigrette and spoon over and around the salmon. Serve at once.