Scandinavian Style Rare Cooked Salmon With Fava Beans And Peas Recipes

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FAVA BEANS WITH SNAP PEAS AND MINT



Fava Beans with Snap Peas and Mint image

Fava beans mingle with snap peas and mint in this showcase of spring vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h10m

Yield Serves 6 to 8

Number Of Ingredients 5

Coarse salt and freshly ground pepper
1 pound snap peas, trimmed
6 pounds fava beans, shelled (about 2 pounds)
3 tablespoons unsalted butter
1/4 cup packed fresh mint leaves

Steps:

  • Prepare an ice-water bath. Bring a large pot of salted water to a boil. Add snap peas and blanch 3 to 4 minutes. Transfer to ice bath; let cool, then drain on a paper towel-lined plate.
  • Add fava beans to pot and blanch 2 to 3 minutes. Transfer to ice bath and let cool; drain on plate. Pop favas from skins.
  • Melt butter in a large saute pan over medium. Add favas and cook, stirring occasionally, until crisp-tender, 4 to 5 minutes. Add peas; season with salt and pepper. Cook, stirring occasionally, until tender and heated through, 3 to 5 minutes. Transfer to a serving bowl and sprinkle with mint.

MISO-MARINATED COD WITH FAVA BEANS



Miso-Marinated Cod with Fava Beans image

Provided by Susan Feniger

Categories     Bean     Soy     Marinate     Sauté     Low Fat     Cod     Healthy     Self

Yield Makes 4 servings

Number Of Ingredients 11

1 cup white miso
1 tbsp peeled, finely chopped ginger
2 tbsp roughly chopped fresh cilantro
1 tbsp finely chopped shallot plus 1/2 cup thinly sliced shallots
4 cod fillets (about 5 oz each)
2 cups shelled and peeled fava beans (or shelled fresh peas)
6 cups homemade or 4 cans (13 oz each) low-sodium chicken broth
2 tsp finely chopped fresh thyme
1 tbsp unsalted butter
1 tbsp canola (or corn) oil
Freshly ground black pepper

Steps:

  • Stir together miso, ginger, cilantro and 1 tbsp shallot in a bowl. Coat each fillet with mixture; cover and refrigerate 6 hours. Bring fava beans, broth, 1/2 cup shallots and thyme to a boil in a medium saucepan. Lower heat; simmer until beans are very tender, about 10 minutes. (If using peas, simmer 5 minutes.) Drain excess broth, leaving just enough to cover beans. Stir in butter; season with salt and pepper. Remove cod from marinade. Heat oil in a large nonstick skillet. Cook cod until well browned and firm, turning once, about 4 minutes per side. Using a slotted spoon, divide fava beans among 4 plates; top with cod. Serve immediately.

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  • Butter the casseroles and set them aside. Trim and discard the thin belly section from the salmon fillets and season the fillets on both sides with salt and pepper. Place the salmon in the center of the casseroles and surround the fillets, in this order, with the peas, fava beans, snow peas, bacon, scallions, and lettuce. Season the vegetables with salt and pepper. Lay the butter slices over the vegetables. (The recipe can be made to this point up to several hours ahead; cover and refrigerate.)
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