Grilled Salmon & Fava Beans* Recipe

Prepare and blanch favas

If using fresh fava beans in pods: bring a large pot of salted water to a boil. Shell the beans from their pods. Add shelled beans to boiling water and blanch 2 minutes (4 minutes if frozen). Immediately transfer to an ice bath to stop cooking. For large beans with thick skins, remove inner skins by pinching each bean to pop the bright green interior out.

Sauté garlic and beans

In a medium saucepan, melt 1 tablespoon butter with 1 tablespoon olive oil over medium heat. Add 1 peeled garlic clove and cook 30–45 seconds until fragrant, do not brown. Add the blanched and skinned fava beans and stir to coat 1 minute.

Simmer with stock

Add 1 cup of stock (or water) and bring to a gentle simmer. Cook 3–5 minutes until beans are very tender and liquid has reduced slightly.

Purée

Transfer beans, garlic, and remaining cooking liquid to a blender or use an immersion blender in the pot. Add remaining 1 tablespoon butter, 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 teaspoon salt, 1/2 teaspoon pepper and optional 2 tablespoons cream. Purée until smooth, adding more stock or water 1–2 tablespoons at a time if needed to reach a thick but spoonable consistency.

Adjust seasoning and keep warm

Taste and adjust salt, pepper, and lemon. Keep warm on very low heat or cover and hold at room temperature while you grill the salmon; thin with a tablespoon or two of stock if it firms up.

Place 1 cup packed fresh mint leaves, 1/2 cup neutral oil, 1 teaspoon lemon zest and 1/4 teaspoon salt into a blender. Blend on high until very smooth, about 30–45 seconds. Strain through a fine-mesh sieve or chinois, pressing to extract oil. Chill briefly if desired. Reserve in a small container; the oil can be kept for a day in the refrigerator (bring to room temp before using).

Preheat grill

Preheat an outdoor grill or grill pan to medium-high (about 425–450°F / 220–230°C). Oil the grates or brush the grill pan with oil to prevent sticking.

Season salmon

Pat salmon fillets dry with paper towel. Brush both sides lightly with 2 tablespoons olive oil total. Season skin and flesh with 1 1/2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper. Let rest 5–10 minutes at room temperature.

Grill

Place salmon skin-side down on the hot grill. Cook 4–6 minutes without moving, until the skin crisps and fish releases easily. Flip carefully and grill 1.5–3 minutes more for medium doneness (internal temperature 120–125°F / 49–52°C) or longer to desired doneness. Total cook time depends on thickness (approx. 6–9 minutes).

Rest and finish

Remove salmon to a tray and let rest 2–3 minutes. Squeeze a little lemon over each fillet and brush lightly with a teaspoon of extra-virgin olive oil.

Spoon about 1/3 to 1/2 cup of warm fava bean purée onto each plate and spread into a shallow pool. Place a grilled salmon fillet on top or slightly off-center. Drizzle 1 to 1 1/2 teaspoons mint oil around and over the salmon for brightness.

Scatter the reserved blanched whole favas (about 2 tablespoons per plate) and a few small mint leaves around the salmon for texture and color. Finish each plate with a light drizzle (about 1 tsp) of extra-virgin olive oil and serve lemon wedges on the side.

Serve immediately while salmon is warm and purée is spoonable.