Filed Under: cook, main-dish, north-american, Under 20 Mins, Vegetables

Crispy Salmon, Spring Vegetables & Verjus Sauce

This light dish represents everything we love about spring eating – it's fresh and fast, which leaves more time to enjoy the outdoors!

April 8th, 2012

Recipe by LeeAnne Wright
Photography by Michael Alberstat
Food Styling by Ruth Gangbar
Prop Styling by Jane Hardin

Prep Time
30 minutes
Cook Time
10 minutes
  • 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
  1. In a medium skillet, warm asparagus and fava beans in butter. Season with salt and pepper.

  2. 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.

  3. 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

Nutrients per serving: 553 calories, 39 g fat, 29 g protein, 18 g carbohydrates, 5 g fibre. Excellent source of folate.

Crispy Salmon, Spring Vegetables & Verjus Sauce

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