Ingredients

10 thin asparagus spears, blanched
1/2 cup fava beans, blanched and peeled
2 - 4 to 6 ounce salmon filets, skin removed
1 teaspoon unsalted butter
1 teaspoon chopped shallots
1/2 teaspoon minced garlic
6 fresh morel mushrooms, cleaned
1/4 cup white wine (or substitute half the amount of verjus)
1/4 cup verjus
1 teaspoon grainy mustard
1/4 cup olive oil
additional olive oil for cooking salmon and warming vegetables

Method

In a medium skillet, warm asparagus and fava beans in butter. Season with salt and pepper.

Season salmon with salt and pepper, and sear in a skillet over high heat with a little olive oil. Cook on each side for 3-4 minutes or until golden. It will feel slightly firm to the touch. Remove from skillet and lightly cover with foil to keep warm.

In same skillet used to cook the salmon, saute shallots and garlic over medium heat until translucent. Add mushrooms, then deglaze with wine (or verjus). Whisk in verjus, mustard and olive oil. Spoon sauce over salmon and top with asparagus and favas.