Ingredients
- 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
Directions
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):
- 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
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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By mystino_12547227
Southfield, 62
on January 19, 2010
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A friend made this for me and I loved it; so, she gave me the recipe. I made it a few days later and am making it for company tonight. I also passed it on to a gourmet friend, who thought it was the best salmon she'd ever made. When I made it I roasted the garlic instead of poaching them. They were nice and mushy, which allowed them to blend with the tomatoes very well. I used canned roasted tomatoes...superb !
By anne14_12251986
White Plains, 72
on January 11, 2010
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I've made this recipe twice and both times it was outstanding. The second time, I made it without the beans and it was great. I also tried it with canned tomatoes and it worked well. Also good leftover.
By boutmybizz1_6327465
milwaukee, WI
on February 25, 2008
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We(hubby & I LOVED IT! Missing a few ingredients, chervil, wine, parsnips HOWEVER the flavor is golden. Subbed limas for favas. Almost ate what was to be lunch tomorrow. Perfect crisp outside & rich flavor! Will be made again soon.
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