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center salt olive oil shoots butter salt Ragout garlic bay leaves thyme chorizo sausage olive oil shallots tomatoes thyme fresh basil parsley veal reduction green onions salt
Viewed: 55 - Published at: 4 years agoIngredients
- 4 (6 to 8-ounce) center cut salmon fillets, with skin
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1/2 pound fresh pea shoots
- 2 tablespoons butter
- 1/4 teaspoon salt
- Warm Lentil Ragout, recipe follows
- 8 ounces French green lentils
- 3 whole garlic cloves, smashed, plus 1 tablespoon minced garlic
- 2 bay leaves
- 1 sprig fresh thyme
- 6 ounces chorizo sausage, finely chopped
- 2 tablespoons olive oil
- 2 tablespoons minced shallots
- 1 cup peeled, seeded and chopped tomatoes
- 2 teaspoons chopped fresh thyme
- 2 teaspoons chopped fresh basil
- 1 tablespoon chopped parsley
- 2 cups veal reduction
- 1/4 cup chopped green onions (scallions)
- Salt and freshly ground black pepper
Method
- Season the salmon lightly with salt and pepper.
- In a large skillet, heat the oil over high heat.
- Add the salmon, skin side down, and cook until the skin is crisp, about 5 minutes.
- Turn and cook for 1 minute.
- Remove from the heat and transfer the salmon to a platter.
- In a clean large skillet, melt the butter over medium-high heat.
- Add the pea shoots and cook, stirring, until slightly wilted but still bright green, about 30 seconds.
- Season lightly with salt and remove from the heat.
- To serve, spoon the lentil ragout onto 4 large plates.
- Arrange the salmon and pea shoots on top and serve.
- Wine Pairing: Marques De Caceres Rioja Crianza, Spain, most current vintage available
- In a medium saucepan, combine the lentils, garlic, bay leaf, and thyme.
- Cover with water by 1 inch, and bring to a boil.
- Reduce the heat to medium-low and simmer until just tender yet still firm, 15 to 20 minutes.
- Drain and rinse under cold running water.
- Drain well.
- Discard the garlic, bay leaf, and thyme.
- Place the drained lentils in a large bowl and set aside.
- In large skillet, cook the chorizo over medium-high heat until browned and the fat is rendered, about 4 minutes.
- Add the shallots and minced garlic, and cook, stirring, for 1 minute.
- Add the tomatoes, lentils, and herbs and cook for 1 minute.
- Add the veal reduction and bring to a boil.
- Reduce the heat to medium-low and simmer until thickened, about 5 minutes.
- Add the green onions.
- Season with salt and pepper.
- Remove from the heat and cover to keep warm until ready to serve with the seared salmon.
- Yield: 4 servings
