-1/8 can TJ’s cuban mojito sauce
-1 package TJ’s steamed fava beans
-1 small onion, sliced
-1 piece salmon
-chopped cilantro, fresh or frozen
night before: cover salmon with mojito sauce, wrap and refrigerate.
using a non-stick pan, pan fry salmon over medium heat, skin side down (if no skin, use a bit of olive oil). Add Fava beans to leftover salmon marinade sauce while you cook the salmon. Salmon should take about 5 per side. be patient, using medium heat the outsides of the salmon piece will get nicely browned and carmelized, while the inside is cooked sufficiently. don’t overcook! remove salmon and allow to rest. Deglaze the salmon bits with a small amount of white wine (whatever is in the fridge), add sliced onions and sweat briefly. Dump fava beans into pan, cook until warm, add cilantro at last minute and stir through, transfer to serving dish. Place salmon on top and you’re done!
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