Salmon, Fava beans, Shimeji mushroom with white creamy sauce

I made Salmon with Shimeji mushroom, Fava beans, Green peace cream white creamy sauce.

Ingridient – salmon, Shimeji mushroom, Fava beans, Green peace.

Sauce – girlic, olive oil, butter, heavy cream, white wine, salt, freshly ground black pepper.


Step 1 – Add the shelled beans to the boiling water and let cook for about 3 minutes, then remove from saucepan and immediately plunge into the ice water to halt the cooking.Let the beans cool, then peel the outer skin from each of them.


Step 2 – Over medium heat in a skillet, melt together the butter and olive oil, then add the garlic and sauté for 1 minute.


Step 3 – Add the shimeji mushroom peeled fava beans and sauté for about 1 to 2 minutes.


Step 4 – Add the peeled fava beans and sauté for about 2 to 3 minutes, or until they are done to your preference. Season to taste with salt and freshly ground pepper,


Step 5 – Add the half cup of white wine & heavy cream and bring to simmer. Cook until sauce is reduced by about half about, 4 minutes and season with salt & fresg ground black pepper.


Step 6 – Warm a large nonstick skillet with oil over medium-low heat. Season the fish with salt and pepper. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on 1 side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more.


Step 7 – Put the salmon onto a serving dish. Spoon sauce over the salmon and serve.


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