The beans were time consuming to prepare-- you need to peel them, boil them and then peel them again--but in the end, they were worth the effort. Thanks for the inspiration, Hannibal Lecter, but we didn’t eat a Census Taker’s liver with the beans--Salmon sounded a little more appetizing.
Seared Salmon with Sauté of Fava Beans, Fresh Corn and Tomatoes
2 Wild-Caught Salmon Filets
Spice blend made from ¼ teaspoon paprika, ¼ oregano, ¼ teaspoon of garlic powder and 1 dash of cayenne pepper.
¾ cup of fresh, shelled, fava beans (from about 10-12 pods)
1 ear of fresh white corn, kernels cut off the ear
2 ripe Roma tomatoes, diced
1 small onion, minced
2 cloves garlic, minced
salt and pepper to taste
Preheat oven to 375. Dry the salmon filets with paper towels, and sprinkle them with the spice mix.
Meanwhile, heat about 1 Tablespoon of extra virgin olive oil in a sauté pan over medium heat and sauté garlic and onions until onions are lightly browned.
While onions are cooking, heat an oven safe sauté pan over medium-high heat. Add some olive oil, and when the oil is almost smoking, add the salmon filets, skin side up. Let cook for about 2-3 minutes, or until the salmon easily lifts from the pan. Using a metal spatula, gently turn salmon filets over and place the pan in oven for about 5 minutes.
Next, add corn, fava beans, tomatoes, and a few dashes of salt and pepper to the sautéed onions and garlic, and stir mixture gently until heated through.
Serve with some crusty bread, and of course, a nice Chianti. Hannibal Lecter sucking noises optional.