The island of Santorini has become well known around the world. it’s white washed alleys, Cycladic architecture juxtaposed with steep cliffs and the blue Aegean sea, stunning sunsets and last but not least, the wine and food.

If you were to visit the island, practically every restaurant menu contains “fava” – a dip made of yellow split peas. Often served with a garnish of chopped onions and capers (or caper leaves) and paired wonderfully with grilled octopus.

Santorini fava can served in place of a mashed potato and I’ve even seen it served with meat! I love this dip and today I am pairing it with a Canadian product – salmon.

Crispy skin salmon served atop of warm Santorini Fava, some pickled onions, capers and a drizzle of the pickling liquid makes this dish almost too pretty to eat!

Pan-Seared Salmon on Santorini Fava

(serves 4)

For the Fava

1 cup yellow split peas

1 small onion, chopped

1 bay leaf

6 oil-packed sun-dried tomato halves, drained

2 tablespoons red wine vinegar

3 large garlic cloves

2 shallots, chopped

1 1/2 teaspoons dried Greek oregano

1/2 teaspoon fresh thyme

1/2 cup extra-virgin olive oil, plus more for drizzling

sea salt and freshly ground pepper

capers or caper leaves for garnish

chopped onion

For the Salmon

4 salmon fillets, skin on

2 Tbsp. room temperature butter

fine sea salt and fresh ground pepper

2 Tbsp. olive oil

Quick-pickled red onions

1 medium red onion, sliced

1/2 tsp. sugar

1/2 tsp salt

3/4 cup red wine vinegar or apple cider vinegar

Garnishes

capers

fresh or dried Greek oregano

mixed peppercorns

1. In a large pot, combine the split peas with the onion, bay leaf and 4 cups of water and bring to a simmer. Cover and cook over moderate heat until the split peas are tender, about 25 minutes. Drain the split peas and discard the bay leaf.
2. In a food processor, add the sun-dried tomatoes with the vinegar, garlic, shallots, oregano and thyme until minced. Add the split peas. With the machine on, slowly pour in the 1/2 cup of olive oil and process until a smooth paste forms. Season with salt and pepper. Keep warm.
3. For the pickled onions, place the vinegar, salt and sugar in a pot and bring up to a boil. Meanwhile place sliced onions in a medium jar. Once pickling liquid comes to a boil, take off the heat and pour into jar with onions. Allow to cool completely.
4. Bring your salmon to room temperature. Pat-dry and spread room temp. butter on both sides of the fish. Season with salt and pepper.
5. Place a large skillet on your stovetop over medium high heat and add your olive oil. Place the salmon skin side down and sauté for 5 minutes or until you see that the salmon’s meat has become opaque to almost the middle. Carefully flip the salmon onto the other side and sauté for another 2 minutes. Take the pan off the heat but leave the salmon in the pan.
6. Divide and plate your fava, top with salmon and garnish with pickled red onions, capers, oregano, peppercorns, drizzle of some pickling liquid, extra virgin olive oil.

Note: Seal jar of pickled red onions and place in the fridge for up to a month