Seared Salmon, Morels & Fava Beans with Green Goddess Sauce
Green Goddess Sauce
Salmon & Vegetables
To prepare sauce: Combine yogurt, 3 tablespoons oil, parsley, basil, chives, dill, mint, tarragon, lemon juice, anchovy, 1/4 teaspoon salt and 1/8 teaspoon pepper in a blender. Puree until very creamy and bright green.Advertisement
To prepare salmon & vegetables: If using fresh morels, briefly swish in a large bowl of tepid water. Drain and repeat to remove all the dirt. Gently but thoroughly pat dry; halve if large.
Pat salmon skin very dry with a paper towel. Sprinkle the flesh with 1/4 teaspoon salt. Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat until shimmering. Swirl the oil to coat the pan, then add the salmon, skin-side down. Using a spatula, gently press on the salmon to keep the pieces relatively flat; cook until the skin begins to crisp, 2 to 3 minutes. To check it, lift up the fish and carefully touch the skin: it will be firm if it's crispy. Turn the fish over and cook until just cooked through, 1 to 3 minutes more (see Tip). Carefully transfer to a clean plate.
Reduce heat to medium. Add the remaining 1 tablespoon oil, fava beans (or edamame), morels, garlic, pepper and the remaining 1/4 teaspoon salt. Cook, stirring, for 2 minutes. Add mushroom broth (or the soaking liquid, if using dried morels); cook until most of the liquid has evaporated, 2 to 3 minutes. Stir in mixed herbs. Remove from heat.
Serve the salmon on the sauce with the vegetables.
All wild salmon--and now some farmed--is considered a sustainable choice. For farmed, ask for fish that's raised in land- or tank-based systems. For more information about sustainable seafood, go to seafoodwatch.org.
Salmon is easy to prepare and make absolutely gorgeous once you know how to cook it properly. The fillets cook fast and continue to cook when off the heat. For the best texture, cook about 3 minutes per 1/2 inch of thickness. Check the doneness with an instant-read thermometer (it should be about 130°F) or peek into the thickest part of the flesh with a fork--it should be just opaque.