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

Yield: 4 Servings

Ingredients:

Salmon
• 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

Method:

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