Salmon with Fava Beans and Fresh Fennel

If I had my way, I’d salt bake every fish and meat known to man, so outstanding are the results. In this recipe—adapted from Spain’s great chef, Juan Mari Arzak—you spread a salt crust on the skin of the salmon, then remove the skin after the fish is broiled. The fish skin protects the salmon from being over exposed to the heat. Serving the fish with a refreshing warm vinaigrette of fava beans, citrus, and fennel makes for a ravishingly pretty presentation. Fava bean salad is also delicious