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Seared Salmon over Lentils | The Sportsman’s Table
Chef Tom Mullally creates a dish with fresh Faroe Island Salmon.
Seared Salmon over Lentils with Fresh Lemon
2 Portions
Ingredients
- 2 – 5/6 oz each, Salmon Fillets
- ½ Cup Raw Lentils
- 1 Quart Vegetable Stock
- 2 Portions of your Favorite Vegetables
- 1 Lemon
Procedure:
Take 2 Raw Salmon Fillets and Lightly Season both sides with Salt and Pepper. Pre-Heat in a Non-Stick Sauté Pan on Medium High Heat and add a Splash of Salad or Vegetable oil to the Pan.
Gently Place the Salmon on the Hot oil and sear Both Sides until Golden Brown. Now Place the Salmon in a 400 degree oven for 5-8 Minutes, depending on the thickness of the Fish.
Boil Lentils in about 2 Cups of Vegetable Stock for About 15 minutes until Tender. Strain and Reheat in Whole Butter and Season to Taste
Use the Leftover Vegetable Stock to Blanch your Favorite Fresh Vegetables in. Strain and Reheat in Whole Butter, Season to Taste
Place a small pile of Cooked Lentils in Center of Plate
Place Salmon on Top of Lentils and Squeeze Fresh Lemon Juice over the Fish. Garnish with Fresh Vegetables around the Fish.
Bon Appetit! Enjoy this Healthy Dish!