1/4 cup olive oil
2 cups diced onions
1 cup diced carrots
1 cup diced leeks – white and pale green parts only
2 sprigs fresh marjoram
1 1/4 pounds Copper River Salmon
salt and pepper
Ingredients: Fava Bean Sauce
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons minced garlic
1 tablespoon finely chopped marjoram
1 1/2 cups homemade organic chicken stock or store-bought organic chicken stock
2 cups peeled fava beans (click here to read more about fava beans)
salt and fresh ground pepper
Preheat oven to 225°. Heat extra virgin olive oil in a heavy bottomed sauté pan. Add the chopped mire poix to the pan – onions, carrots, leeks and marjoram. Cook on low heat until softened about 10 minutes. Transfer mire poix to a roasting pan.
Season Copper River Salmon and place on top of mire poix and cook for 18-20 minutes until soft and you see the oils of the fish bead up on top of the flesh of the salmon and become a creamy opaque color.
While the fish is roasting begin making the fava bean sauce.
Heat extra-virgin olive oil in a heavy bottomed medium sauté pan over medium heat. Stir in marjoram and garlic and cook briefly until garlic is light brown. Add 1 cup of chicken stock and bring to a boil. Add salt and pepper to taste and add 1 1/2 cups of fava beans. Simmer for about 3-4 minutes to blend flavors.
Place sauce in a blender and puree with remaining 1/2 cup of stock until smooth and set aside. Check on fish.
When fish is done remove and brush off any vegetables that stick to the bottom of the salmon and set aside to rest.
Return sauce to the same sauté pan that you used to make the sauce and add the remaining 1/2 cup of favas and gently reheat. Taste for seasoning and adjust with salt and pepper, particularly pepper.
Serve roasted Copper River Salmon with fresh organic fava bean sauce and enjoy!
Chef’s note: use as many organic ingredients as possible for optimum flavor.