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Ingredientes
- 4 x Salmon steaks - (6 ounce ea)
- 3 Tbsp. Extra virgin olive oil see * Note
- 2 Tbsp. Chopped shallots
- 12 x Poached garlic cloves
- 1 c. Fresh fava beans blanched, and
- Â Â cleaned from the shell
- 4 x Italian Roma tomatoes quartered, roasted
- 1 c. White wine
- 3 Tbsp. Minced fresh chervil
- 2 Tbsp. Minced fresh parsley
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 8 x Fried parsnip strips
- 2 Tbsp. Minced chives
Direcciones
- Preheat the oven to 400 degrees.
- Season the salmon steak with extra virgin olive oil and Emeril's Essence. In a saute/fry pan, heat 1 Tbsp. extra virgin olive oil. When the pan is smoking warm, sear the salmon for 2 min on each side. Remove from the heat and place in the oven. Roast for 8 to 10 min for medium-rare.
- In a saute/fry pan, heat the remaining extra virgin olive oil. When the pan is warm, saute/fry the shallots for 30 seconds. Add in the garlic cloves, fava beans and tomatoes. Saute/fry for 2 to 3 min. Season with salt and pepper. Deglaze the pan with the white wine. Stir in the minced herbs. Bring the mix 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 fried parsnips, chives and Essence.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 181g | |
| Recipe makes 4 servings | |
| Calories 296 | |
| Calories from Fat 96 | 32% |
| Total Fat 10.93g | 14% |
| Saturated Fat 1.52g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 15mg | 1% |
| Potassium 722mg | 21% |
| Total Carbs 29.99g | 8% |
| Dietary Fiber 10.5g | 35% |
| Sugars 4.24g | 3% |
| Protein 11.38g | 18% |
