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Sugar Seared Salmon
Four 5-6 ounce salmon fillets, skinless and boneless
Salt and pepper to taste
Sugar
Preheat the oven to 400°.
Season the salmon on both sides with salt and pepper. Sprinkle the presentation side with sugar. Heat a sauté pan over medium high heat and sear the sugar side of the salmon for 2-3 seconds. Remove from the pan and transfer to a parchment lined sheet tray. Bake until done to your liking.
For the lentils:
2 cups dried lentils
Chicken stock
¼ pound bacon, cut into lardons
1 small onion, small dice
1 shallot, minced
1 stalk celery, small dice
1 large carrot, small dice
2 cloves garlic, minced
Cider vinegar to taste
Salt and pepper to taste
Cook the lentils in chicken stock until tender. Drain and set aside. Heat a sauté pan over medium low heat and add the bacon. Cook until crisp and remove with a slotted spoon and set aside. Add the onion and shallot and cook until tender, about 3-4 minutes. Add the celery and carrot and cook until soft, about 6-7 minutes. Add the garlic and cook an additional minute. Toss in the cooked lentils and reserved bacon. Season to taste with cider vinegar, salt and pepper. Serve with the salmon.
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© 2009 The Chopping Block Cooking School |
