April 8th, 2012
Recipe by LeeAnne Wright
Photography by Michael Alberstat
Food Styling by Ruth Gangbar
Prop Styling by Jane Hardin
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.
Nutrients per serving: 553 calories, 39 g fat, 29 g protein, 18 g carbohydrates, 5 g fibre. Excellent source of folate.