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Gala Tasting Menu

Roasted Salmon with Creamy Lentils
Chef Johnathan Sundstrom of Earth & Ocean at The Hotel W – Seattle, WA
Adapted by StarChefs

Yield: 4 Servings


  • 1 Tablespoon butter
  • 1 teaspoon olive oil
  • 4 (6 ounce) Wild King salmon filets
  • Salt and freshly ground black pepper, to taste
  • 3 cups micro greens, for garnish

  • Lentils
  • 1 Tablespoon butter
  • 1 teaspoon garlic, minced
  • 1 cup red lentils, parcooked
  • 1 cup French green lentils, parcooked
  • 1 cup brown lentils, parcooked
  • 2 cups heavy cream
  • 1 cup chicken stock
  • 3 cups scallions, sliced thinly
  • 2 cups smoked bacon lardons, rendered crisp
  • 2 cups tomatoes, peeled, seeded and diced
  • Salt and freshly ground black pepper


For Salmon:
Preheat oven to 450°F. Heat medium, non-stick sauté pan over medium-high heat. Add oil and butter. Sauté salmon filets until golden and crispy. Turn over, then place entire pan in preheated oven 2-4 minutes, until salmon is medium rare. Remove from pan and season with salt and pepper. Let rest 2 minutes before plating.

For Lentils:
Melt butter in large saucepan over medium-high heat. Add garlic, toast until light golden. Add lentils, cream and chicken stock. Simmer 3-4 minutes, stirring to combine. Add scallions, bacon, tomato and seasoning.

To Serve:
Spoon lentils into serving bowls, then top with salmon filets and micro greens.

Wine Pairing:
Gallo of Sonoma 1998 Dry Creek Valley Frei Vineyard Cabernet Sauvignon

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