salmon with mashed fava beans and sautéed chayote squash

I´m so excited when I get to cook with an ingredient I´m not familiar with. I can read and learn about it, taste it in different forms, experiment… To be honest, I´ve never even heard about chayote before, until a few days ago when a good friend of mine gave me one to try. And this is what I fixed with it today 🙂 Enjoy!




(2-3 servings)

300g fresh salmon steak (with skin, boneless, cut in half)

300 g fava beans (shelled)

1/2 big chayote squash (peeled, pitted, thinly sliced lengthwise)

1 tbsp chopped fresh mint

1 garlic clove (chopped)

1 tbsp chopped fresh parsley

1 tbsp chopped chive

1 tbsp butter

2 tbsp lemon juice

1/2 tbsp red wine vinegar

pinch of dried chili – optional

freshly ground pepper, kosher salt, olive oil


baked salmon

Season the salmon with kosher salt, freshly ground pepper and 1 tbsp of lemon juice. Bake for 10 minutes in 220°C on a tray with some olive oil.

mashed fava beans with mint

Cook shelled fava beans for about 2-3 minutes in boiling salted water. Transfer to a bowl with ice water, cool and peel them. Heat 1 tbsp of olive oil in a heavy bottomed pot and add the peeled fava beans, remaining lemon juice, mint and sprinkle with salt and pepper. Cook for about 5 minutes, adding some water if the beans are getting too dry. Mash the fava beans with a fork or potato masher to a coarse purée.

sautéed chayote with herbs

Melt the butter in a skillet over a medium heat. Add the sliced chayote, garlic, parsley, chili and red wine vinegar. Cook for about 5 minutes until the chayote is cooked but still firm and crunchy. Sprinkle with chive before serving.

Divide the fava beans purée among plates, top with baked salmon and sautéed chayote on the side. Serve immediately and…enjoy your meal! 🙂


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