From the recipe book of Bistro Perrier's executive chef, Todd Braley, this flavorful recipe for Saumon Poêlé aux Lentilles features pan-roasted salmon, braised green lentils, and rainbow chard.
Saumon Poêlé aux Lentilles Recipe
6 ea. salmon filet, 6 oz. portions skin on
2 cups French green lentils
½ cup mirepoix brunoised (carrot, celery, onion)
4 cups stock (chicken or vegetable)
1 bunch rainbow chard, blanched and chopped
1. Sauté mirepoix in a small amount of olive oil, until soft.
2. Add lentils and stock, and bring to a boil.
3. Simmer 20 minutes to ½ hour, until lentils are tender but not mushy. Season to taste with salt and fresh cracked pepper.
4. When lentils are nearly finished, sauté the chard to re-heat.
5. Pat the salmon dry, and season with salt and pepper.
6. Heat a small amount of oil in black steel or non-stick pan.
7. Place salmon in pan skin-side down, and gently press with the fingertips to ensure the skin makes full contact.
8. Monitoring the heat, cook the salmon most of the way on the skin side, either on the stovetop or placed in a 350-degree oven for a few minutes.
9. Gently turn the filets over, and briefly cook on the flesh side. (You are not looking to form a crust on the second side.)
10. Cook to desired doneness (rare to medium-rare recommended).
11. Assemble on warm plates, laying a bed of lentils down, followed by chard and salmon skin-side up. Garnish with a drizzle of olive oil and fresh-picked herbs, if desired.