Active Work and Total Preparation Time: 25 minutes
1 cup fava beans, shelled, cooked until tender and shocked in ice water, skin removed
2 cups fresh corn kernels (about 2 ears), cooked until tender and shocked in ice water, plus 6 cups fresh corn kernels
1/2 cup diced red bell pepper
2 tablespoons chopped Italian parsley
1 tablespoon extra-virgin olive oil
3 tablespoons whipping cream
4 (4-ounce) salmon filets, skin dried by wiping with knife
3 tablespoons vegetable oil, for sauteing
* Saute fava beans, cooked corn, bell pepper and parsley in olive oil over low heat 3 to 4 minutes, season with salt to taste and set aside at room temperature (this succotash can be prepared 2 hours before serving).
* Puree 4 cups fresh corn in blender or food processor (if using blender, you may need to add 1/4 cup water to facilitate blending). Remove to strainer and set over bowl or saucepan. Press solids to extract as much corn juice as possible, then discard solids. You should have 3/4 to 1 cup corn juice. (A vegetable juicer can be used instead.)
* Gently heat corn juice in saucepan until juice begins to thicken (don't boil). Add remaining 2 cups corn and whipping cream and cook gently until corn is tender, 1 to 2 minutes. Season with salt. Remove from heat and cover to keep warm.
* Season both sides of filets with salt. Heat pan over high heat. Add enough vegetable oil to cover bottom to depth of 1/8 to 1/4 inch. When oil is hot but not smoking, lay filets skin-side down and reduce heat to medium (if using electric stove top, reduce heat before placing filets in pan). Press fish with spatula to flatten; if salmon curls, repeat. Cook until skin is crisp, about 3 minutes. Turn salmon and cook 10 seconds. Remove from pan and keep warm.
* Reheat succotash. Place spoonful of succotash in center of each plate. Spoon corn sauce around succotash. Place salmon filets skin side up on succotash. 4 servings. Each serving: 493 calories; 222 mg sodium; 65 mg cholesterol; 26 grams fat; 44 grams carbohydrates; 27 grams protein; 1.75 grams fiber.