Pan-Seared Salmon with Baby Artichoke and Fava Bean Nage

Pan-Seared Salmon with Baby Artichoke and Fava Bean Nage

Prep Time

 

Cook Time

 

Serves

 
Pan-Seared Salmon with Baby Artichoke and Fava Bean Nage

Recipe Courtesy of Cooking.com.

A simple saute of baby artichokes and fava beans is a delicious accompaniment to pan-seared salmon.

Nutrition Facts

Serves 4

Facts per Serving

Calories: 644 Fat, Total: 20g Carbohydrates, Total: 67g
Cholesterol: 93mg Sodium: 810mg Protein: 53g
Fiber: 28g % Cal. from Fat: 28% % Cal. from Carbs: 42%

Cooking.com Tip: Don’t leave the task of turning fish filets to just any spatula. A fish spatula is designed for this very purpose. It slips easily under the entire salmon filet or steak so you can gently turn it with one quick flip of the wrist.


All-Clad 14.25-in. Fish Turner

Product Recommendation


Emerilware from All-Clad 3-qt. Stainless Saute Pan

Ingredients

  • Four 5-ounce salmon filets
  • 1 tablespoon unsalted butter
  • 1/4 cup white wine, such as Sauvignon Blanc
  • 2 tablespoons freshly squeezed lemon juice
  • BABY ARTICHOKE AND FAVA BEAN NAGE:
  • 16 baby artichokes (see Note)
  • 4 cups water mixed with juice of 2 lemons
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons minced yellow onion
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 pounds fresh fava beans or lima beans, shelled
  • 1/4 cup dry white wine, such as Sauvignon Blanc
  • 1/2 cup chicken broth

Preparation

  • 1 Sprinkle salmon fillets with salt and pepper. Melt butter in another heavy large saute pan over medium-high heat. Add salmon fillets and cook until lightly browned, about 3 minutes. Turn with fish spatula. Cook 1 minute.
  • 2 Add wine and lemon juice. Reduce heat to low. Cover and cook until salmon is just opaque in center, about 3 minutes. Using slotted fish spatula, transfer fillets to center of plates. Spoon artichoke mixture over salmon. Serve immediately.
  • 3 BABY ARTICHOKE AND FAVA BEAN NAGE:
  • 4 Cut off stem and top quarter of one artichoke. Break off outer leaves of artichoke until yellow leaves appear. Cut artichoke in half lengthwise. Using metal spoon, remove any fur at top of artichoke heart. Cut away any purple-tipped leaves from center of artichoke. Place artichoke in lemon water to reduce discoloration. Repeat with remaining artichokes. Set aside
  • 5 Heat butter and oil in heavy large saute pan over medium-high heat. Add onion and saute until translucent, about 3 minutes. Remove artichokes from lemon water; pat dry. Add artichokes, garlic, and salt and pepper; saute until edges of artichokes are slightly brown, about 5 minutes. Stir in fava beans and saute 1 minute. Add wine, scraping up any browned bits on bottom of pan. Add chicken broth; reduce heat to low. Cover and cook until artichokes and fava beans are tender, about 3 minutes.
  • 6 NOTE: If fresh baby artichokes are unavailable, frozen artichoke hearts may be substituted.

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