Sockeye salmon with green garlic is a lovely and deeply colorful dish that tastes grand. (Los Angeles Times/Kirk McKoy)

LA TIMES Recipe of the week looks tasty… However Every time I hear or read “Fava Beans” I think of Silence of the Lambs. Go figure. It wont stop me from trying this recipe out on some friends this weekend.

Speaking of the weekend, are we all geared up for the Spring Equinox? I’m heading over to the Sound Healing experience with Jamie in Eagle Rock on Friday and I have my Temple of Witchcraft Initiation on Saturday.

Yes: Food. Friends. Art. Witchcraft. That’s me. That’s my site. 🙂

Any who-who,



Total time: 25 minutes
Servings: 4

Note: Sockeye salmon is available from fish markets and select well-stocked markets. Green garlic is available seasonally from farmers markets and select well-stocked supermarkets.

2 pounds whole fava beans
4 (5-ounce) skin-on fillets sockeye salmon
Salt and pepper
1/2 cup olive oil
2 cups thinly sliced green garlic, from about 4 stalks cleaned and sliced crosswise (both white and green parts)
Zest and juice from 1 lemon

View the full Recipe of the week at

Posted using ShareThis