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MARIO BATALI King Salmon with Fava, Radishes, and Lemon Celery Citronette

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A deliciously crisp & perfectly cooked salmon from Mario will definitely wow your family tonight!

KING SALMON WITH FAVA, RADISHES, AND LEMON CELERY CITRONETTE
FAVETTA
2 pounds fava beans (substitute with frozen fava beans or peas)
2 tablespoons fresh thyme leaves
1/2 cup extra-virgin olive oil
kosher salt and freshly ground black pepper, to taste
CITRONETTE
1 lemon (zest & juice)
1 tablespoon Dijon mustard
1/4 cup extra-virgin olive oil (plus 1 tablespoon)
2 tablespoons chives (chopped)
kosher salt and freshly ground black pepper
SALMON
4 fillets King salmon (4 ounces, skin-on)
1/2 pound radishes (thinly sliced)
1 stalk celery (sliced paper thin on the bias)

directions
For Favetta: bring a large pot of water to a boil and add 1 tablespoon of salt. Set up an ice water bath nearby. Shuck the fava beans and blanch in the boiling water for 2 minutes; drain and transfer to the ice bath to cool. Drain the beans again and peel off the tough skins.
In the bowl of a food processor, combine the peeled fava beans and thyme leaves. Pulse on high speed and slowly incorporate the 1/2 cup olive oil while blending, until the favetta has a consistency similar to that of guacamole. Season with salt and pepper. Transfer the favetta to a small bowl, cover tightly, and set aside.
For Citronette: in a medium bowl, combine the lemon juice and zest, mustard, and 1/4 cup of the olive oil and whisk well. Add the chives and season with salt and pepper.
For Salmon: place a large, nonstick saute pan over high heat. Season each salmon fillet with salt and pepper and drizzle with olive oil. Place in the pan, skin-side-down and sear until the skin is crisp, about 3-4 minutes. Flip the fish and cook for 30 second to a minute. Using a fish spatula, remove fish to platter and set aside.
To assemble the dish, spoon the favetta onto four warmed dinner plates. Place one piece of fish on top of each dollop of favetta. Toss the radishes and celery with the cirtronette, and spoon some onto each fillet. Drizzle the remaining citronette around the fish, sprinkle with parsley, and serve immediately.
Helpful Tips:
– Using a similar cooking method, but grill the salmon, if desired.
– Make the fava mixture and the citronette ahead of time.
– Use green peas if you can’t find find fava beans.

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