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Pan Roasted Loch Duart Scottish Salmon

Chef Polly Legendre
CleanFish Sustainable Seafood

Yield: 4 main course servings

  • 8 oz green French lentils
  • 1 Tbs. olive oil or butter
  • ¼ cup carrot, chopped fine
  • 1 onion, chopped fine
  • ¼ cup celery, chopped fine
  • 1 bay leaf
  • 2 sprigs fresh thyme (optional)
  • 4 cups water or clear chicken stock
  • ¼ +cup red wine or balsamic vinegar
  • 2 tsp mustard
  • salt & freshly ground pepper to taste
  • ¼ cup almond or walnut oil
  • ½ cup olive oil
  • 2 shallots, chopped fine
  • ¼ cup chopped flat leaf parsley
  • 1 Tbs. olive oil or butter
  • 1 lb Loch Duart Scottish Salmon fillets

Start by washing the lentils in a colander, making sure to remove any debris. In a saucepan, over medium heat, melt the tablespoon of oil or butter, and gently sauté the carrots, onions and celery until they are tender and translucent. Add the lentils, bay leaf, thyme and water. Bring to a boil then reduce the heat to a light simmer.

While the lentils are cooking, prepare the vinaigrette. In a bowl, combine the mustard, vinegar, salt and pepper. Gently whisk in the oils, starting with the nut oil, pouring in a thin stream. When you have made the emulsion, add the chopped shallots. Keep it on the side until the lentils are ready. Chop the parsley, then place in a small bowl, until you are ready to finish the salad

Heat a non-stick skillet over medium high heat. Add the oil or the butter to the pan, then place the fillets, presentation side down. This means- if you have scaled skin on fillets and are planning on serving the salmon with a crispy skin, place the skin side down in the pan first. However, if you have skinless steaks, place the fillets bone side down or skin side up in the pan. You should always start the cooking process with the presentation side down.

Reduce the heat under the pan to medium low. Allow the salmon steak to stay in the pan, without turning it over. It will cook gently, and you will see the “heat” or cooking process rise up the side of the fish steak. When the fish has turned opaque over ¾ of the fillet, then turn it over and turn off the heat. The residual heat will allow the fish to continue cooking.

When the lentils are tender, remove from the heat. All the liquid should be evaporated, however, if there is excess liquid, strain it off before seasoning the lentils. Place the warm lentils in a bowl, then season with the prepared vinaigrette. Season to taste by adding salt and pepper as well as vinegar if desired. Finish the salad with chopped parsley. Serve the lentil salad warm topped with the seared salmon fillet.