Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Peel and blanch the
Fava Beans (300 g)
. Set aside.
Step 3
Wash and julienne the
Leek (1)
and
Red Chili Pepper (1)
. Dice the
Pancetta (75 g)
and zest the
Lemon (1)
.
Step 4
Spray a baking sheet with non-stick cooking spray. Place
Salmon Fillets (170 g)
on baking sheet. Drizzle top with
Olive Oil (15 mL)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
. Bake for about 12 to 13 minutes.
Step 5
Remove from oven and set aside. Once slightly cooled, take two forks and shred the salmon lightly.
Step 6
In a skillet preheated to medium-high heat, add the diced pancetta. Cook until slightly crispy about 5 minutes.
Step 7
Add the leek and red pepper; continue to cook until softened, about another three minutes.
Step 8
Next, add the fava beans with a little salt and pepper. Stir to combine. if you need to add olive oil to keep the veggies from sticking you can do that now.
Step 9
In a food processor, combine lemon zest,
Fresh Parsley (1/4 bunch)
,
Garlic (3 cloves)
, and salt and pepper. Pulse until smooth.
Step 10
Add the parsley mixture to the fava beans; gently stir and remove from heat.
Step 11
Place
Crostini (12)
on a serving plate. Top each crostini with about a tablespoon of the ragout. Next, top the ragout with some of the salmon and garnish with
Fresh Dill (to taste)
. Serve immediately.
