Pan Seared Salmon with Pea Broth and Sugar Snap Peas

Directions

1. Score the skin of the salmon in several slices. Heat Fustini&rsquo,s Single Varietal olive oil in a large skillet over moderate heat. Season the salmon with salt and place the skin side down, frying salmon fillet until the skin is brown and crispy. Remove from pan and add butter and a pinch of fresh thyme. Once is melted, add salmon fillets back to the pan, skin side up and cook, basting with the thyme butter on low heat until salmon is just cooked.
2. Place fresh peas in boiling salted water and cook for 10 minutes. Add Fava beans and green beans and continue cooking for 3 minutes more then strain. Melt 4 tablespoons butter and 1 tablespoon Fustini&rsquo,s Herbs de Provence olive oil in a large skillet and add peas and beans. Heat through and add sugar snap peas. Cook until just hot and season with salt and pepper. To serve, spoon some hot pea broth on the bottom of each serving plate, place some of the beans and peas in the middle and top with a salmon fillet, skin side up, and garnish with some grape tomatoes and more fresh thyme.
3. Heat Fustini&rsquo,s Single Varietal olive oil in a large pot over moderate heat and add garlic and shallot. Cook for 2 minutes, stirring frequently. Add leek and fennel and cook another minute. Add water, bring to a simmer, and cook until fennel is soft - 20 minutes. Add peas and bring back to a boil. Blend in batches if necessary and press through a fine-mesh sieve. Reheat to serve.