I love the texture of salmon seared in a pan without turning it, and then finished in the oven. The top develops a crackling crust and the inside is moist and flaky. The fava sauce has a little tang that is inherent with fava beans and is a wonderful foil for the rich salmon. The...Read More

This is a good sauce to do when you have more mature beans which can have a more assertive taste and are starchier. This sauce is also excellent made with young favas, giving it a really bright taste, and making it a great sauce for fish like salmon or halibut. If you choose not to...Read More

Salmon is not a fish that should be consumed raw. Although, when not smoked, it appears to be raw in sushi bars, in reality, it is (or should be!) subjected to a light cure using salt and rice vinegar. Done once, this recipe is easy to do again, and should always be employed for “raw”...Read More