The line from Silence of the Lambs will always be attributed to Fava Beans but they truly are a special vegetable and one we consider a fave at the Murpherills. We have grown them nearly every year since we started living together 20+ yrs ago.

Spring has sprung in a big way (nearly summer overnight) in Sonoma County and after a very rainy winter and spring we were very excited to recently start harvesting our Fava beans and Green Garlic. Walt came up with this great way to use up the bounty - so delicious - we hope you enjoy eating it as much as we did

Grilled Salmon with Spring Salad

 For the salad:

1 bunch asparagus

3 pounds of fava beans

2 tbsp spring (green) garlic

Olive oil

Moscatel vinegar

Salt and pepper to taste

Bring six quarts of water to boil.  Meanwhile, remove fava beans from pods and set aside.  Cut asparagus into one inch sections.  When water boils, add one cup of kosher salt and allow to return to boil.  Add asparagus pieces and cook until the water begins to boil again, about two minutes.  Remove and place in an ice bath.  Return water to boil and add fava beans and cook until water boils again, about two minutes.  Remove and add to ice bath.  Once cooled completely, drain vegetables and remove fava beans from skin.  Let dry on paper towels.

Coarsely chop the spring garlic and add to large mixing bowl.  Add vegetables.  When ready to serve, add one tablespoon of olive oil and mix.  Add ¾ tablespoon of vinegar and mix again.  Season to taste with salt and pepper.

 

For the seafood:

4 four oz salmon fillets (rinsed and patted dry)

8 large gulf white prawns (peeled and deveined)

Premade pesto sauce

Mache for garnish

Salt and pepper

Build a charcoal fire and set coals to create a medium hot grill (or use gas grill).  Clean grill and spray lightly with oil.  Season salmon with salt and pepper, then cook salmon skin side down for about four minutes.  Flip salmon and cook for two minutes.  Season prawns with salt and pepper and cook for two minutes.  Remove salmon and set aside, then cook prawns for two more minutes and remove from heat.

Assembly:

Place salad on front center of plate.  Place salmon fillet on top, skin side down (or remove skin if preferred).  Top salmon with a dollop of pesto, then top with two prawns.  Add mache to bowl in which salad was mixed and toss with tongs to pick up any residual dressing, then add to top center of plate.  Serve immediately.

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