Preheat oven to 400 degrees F (200 degrees C).
Peel and blanch the
Fava Beans (2 cups)
. Set aside.
Wash and julienne the
Red Chili Pepper (1)
. Dice the
Pancetta (1/3 cup)
and zest the
Spray a baking sheet with non-stick cooking spray. Place
Salmon Fillets (6 oz)
on baking sheet. Drizzle top with
Olive Oil (1 Tbsp)
Salt (to taste)
Ground Black Pepper (to taste)
. Bake for about 12 to 13 minutes.
Remove from oven and set aside. Once slightly cooled, take two forks and shred the salmon lightly.
In a skillet preheated to medium-high heat, add the diced pancetta. Cook until slightly crispy about 5 minutes.
Add the leek and red pepper; continue to cook until softened, about another three minutes.
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.
In a food processor, combine lemon zest,
Fresh Parsley (1/4 bunch)
Garlic (3 cloves)
, and salt and pepper. Pulse until smooth.
Add the parsley mixture to the fava beans; gently stir and remove from heat.
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.