A bright spot

10471602_10205587910600686_7431867052160047430_oAmongst the many new additions to my cookbook collection is a book on salads. Despite the cold weather, I have been craving a bit of brightness. This dish does the trick.

Salmon is always a hit in our household. The fava beans were frozen from Trader Joe’s. I bought the on a whim in the spring and then completely forgot about them. And while I’m not normally very good at cooking Asian cuisines, this dish is definitely going into my permanent repertoire. I can see it being great for a girls night in or a nice Sunday lunch.

Asian Salmon Fava Pasta
Inspired by The Salad Bowl

1 garlic, minced
1/4 tsp chili powder
1 tbsp vegetable oil
12 oz salmon filet, skin on
1/2 c shelled, cooked fava beans
10 oz angel hair pasta
a handful of basil, chopped
5 tbsp soy sauce
2 tbsp sesame oil
juice of 1 lime
1″ fresh ginger, peeled and grated

Mix together garlic, chili powder, vegetable oil, and salt in a shallow bowl. Coat salmon with marinade and set aside.

Cook pasta according to package. Rinse under cold water and [place in serving bowl. Add fava beans and basil.

Mix together soy sauce, sesame oil, lime juice, and ginger. Pour over pasta and toss.

Heat vegetable oil in frying pan. Sear salmon, skin side down, until skin is crisp. Flip and cook briefly.

Plate pasta. Flake salmon and divide over pasta.

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Filed under Meat & Fish, Pasta

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