Instructions: Preheat the oven to 400 degrees.

Season the salmon steak with olive oil and Emerils Essence. In a saute pan, heat 1 tablespoon olive oil. When the pan is smoking hot, sear the salmon for 2 minutes on each side. Remove from the heat and place in the oven. Roast for 8 to 10 minutes for medium-rare.

In a saute pan, heat the remaining olive oil. When the pan is hot, saute the shallots for 30 seconds. Add the garlic cloves, fava beans and tomatoes. Saute for 2 to 3 minutes. Season with salt and pepper. Deglaze the pan with the white wine. Stir in the chopped herbs. Bring the mixture up to a boil and remove from the heat.

Spoon the fava beans and tomatoes onto the plate. Place the salmon steak in the center of the sauce. Garnish with a pile of fried parsnips, chives and Essence.

This recipe yields 4 servings.

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