Farmer's Market Love!

There is really no way to describe my love for farmers markets! It honestly cannot get much better than picking out your produce FRESH and going home to cook it the same day! Nothing can compete with the vibrant tastes and textures of spring and summer veggies. Most of the time I have no meal plan for when I venture to the markets. The best way to use these ingredients is to see what’s available and go from there, trust me; it’s not as scary as it sounds! You’ll be amazed at what pops into your head when you have these fresh veggies sitting right in front of you.

This pan seared salmon with a farmers market fava bean and veggie succotash is a great meal for two or easily prepared to feed a dinner party for 10! Don’t let all the prep of the veggies scare you, once it’s all done, this meal comes together in a matter of minutes. Just think of it as a way to practice your knife skills!

Fava Bean Succotash:
  • 1 large red pepper, diced
  • 2 large carrots, diced
  • 1 cup fava beans, shucked and peeled
  • 1 clove garlic, minced
  • 1/2 onion, minced
  • 3 ears corn, shucked
  • 1 cup fresh peas
  • olive oil
  • salt and pepper to taste
Pan-Seared Salmon:
  • 4 salmon filets, deboned, skin-on
  • olive oil
  • salt and pepper
Fava Bean Succotash:
  • Put medium-sized pot on stove to boil water.
  • Shuck fava beans.
  • Once water is boiling, blanch the beans for one minute to loosen outer shell.
  • Drain and rinse with cool water.
  • Using hards, squeeze the bean out of the shell. You can also use a paring knife to help peel away the outer layer.
  • After prepping all of the veggies, put medium pan on heat and coat bottom with olive oil.
  • Start by sautéing garlic and onion. 
  • After it begins to brown slightly, add red pepper, carrots, corn, peas, and fava beans.
  • Season with salt and pepper.
  • Continue to cook for about 15 minutes until veggies soften slightly.
  • Serve with salmon.
Pan-Seared Salmon:
  • Preheat oven to 400°.
  • Prep your salmon by running your fingers down the middle of the filet, checking to make sure no bones are left.
  • Warm a frying pan on medium to high heat over the stove (a pan that can be put into the oven is ideal).
  • Salt and pepper your fish on both sides.
  • Add olive oil to coat the bottom of the pan.
  • Gently (CAUTION: OIL WILL SPLATTER) place salmon skin-side down into the pan. It should sizzle immediately.
  • Let brown and cook for about 5 minutes, making sure not to "play" with the filet.
  • Using a fish or metal spatula, carefully flip the salmon over.
  • Let brown over heat for another 3 minutes.
  • Take off heat and place into oven until fully cooked, another 5-10 minutes. Flesh will be firm to touch and golden brown when flipped back over.
  • if you do not have pans that can go into the oven, after browning transfer to a baking sheet and finish cooking.
  • Serve over succotash and enjoy!