Pan Roasted Salmon with Fava Beans and Roasted Tomatoes

Total Time:
1 hr 10 min
45 min
25 min

4 servings

  • 4 (6 ounce) salmon steaks
  • 3 tablespoons olive oil
  • Essence, recipe follows
  • 2 tablespoons minced shallots
  • 12 poached garlic cloves
  • 1 cup fresh fava beans, blanched and cleaned from the shell
  • 4 Italian Roma tomatoes, quartered and roasted
  • 1 cup white wine
  • 3 tablespoons chopped fresh chervil
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper
  • 8 fried parsnip strips
  • 2 tablespoons chopped chives
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
  • Preheat the oven to 400 degrees. Season the salmon steak with olive oil and Essence. In a saute pan, heat 1 tablespoon olive oil. When the pan is smoking hot, sear the salmon for 2 minutes on each side. Remove from the heat and place in the oven. Roast for 8 to 10 minutes for medium-rare. In a saute pan, heat the remaining olive oil. When the pan is hot, saute the shallots for 30 seconds. Add the garlic cloves, fava beans and tomatoes. Saute for 2 to 3 minutes. Season with salt and pepper. Deglaze the pan with the white wine. Stir in the chopped herbs. Bring the mixture up to a boil and remove from the heat. Spoon the fava beans and tomatoes onto the plate. Place the salmon steak in the center of the sauce. Garnish with a pile of parsnips, chives and Essence.

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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