Salmon with fava beans and fresh fennel (Salmón con habas y hinojo) from The New Spanish Table: 300 Recipes of Spain in All Its Glory (page 195) by Anya Von Bremzen

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on June 06, 2024

    I loved the fava and fresh fennel “vinaigrette”- it tasted like spring. Since I made this during a weeknight I didn’t mess with the salt- crusting of the salmon. Instead, I simply grilled the salmon and it was great!

  • L.Nightshade on August 05, 2015

    We did this on the big egg, salt side down toward the heat, instead of the broiler. I’m not exactly certain if the salt crust makes a huge difference when it’s on a fillet like this. When a whole fish is salt-crusted, it will keep the moisture in, but on a fillet, it’s only on one side. That said, this fish was delicious. I thought it might have been on the grill a couple minutes too long, but it was perfectly tender and juicy inside. And I loved this dressing! Seriously, I could eat a bowlful with a spoon. I used edamame, I imagine it could be even better with favas. http://beta.chowhound.com/post/august-2015-cotm-spanish-table-kitchen-spain-seafood-poultry-1020811?commentId=9672153#9672153

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