Mark's Sockeye Salmon

Mark picked up some sockeye salmon from Fish Folks yesterday, so tonight's feast centered on a delicious pan roasted salmon over a bed of lentils and veg. The recipe is derived from one of Chef Lagasse's. It's really tasty, and great on a crisp fall night. We paired it with a 2005 Toasted Head Chardonnay (about $15) which turned out to be far better than I expected. I realize that sounds like a proper southern backhanded compliment, but it was very good. The tropical fruit and spiced tones really came out.


Pan Roasted Salmon on a Bed of Lentils and Veg
(serves 4)

5 oz bacon, diced
1/2 c onion, diced
1/4 c celery, diced
1/4 carrots, diced
1/2 c diced onion
1-2 tsp garlic, minced
1/2 lb lentils
1-2 bay leaves
1-2 sprigs thyme, fresh
4+ c chicken stock
olive oil
4 salmon fillets (4-6 oz each)
kosher salt
freshly ground pepper
handful of flour
handful of fresh parsley, chopped

Preheat the oven to low/170 degrees F

1) heat a saute pan over medium-low heat ad saute the bacon until crispy and a nice golden.
2) remove the bacon and toss the veg in; saute in the bacon fat for a few minutes. Season with a pinch or two of salt and a few grinds of pepper.
3) add the garlic and saute for about half a minute (it should smell strong, but not burnt)
4) add the lentils (rinsed under cold water, then drained), bay leaf and thyme; stir to coat with the fat and saute for a couple minutes
5) add the chicken stock, bring to a boil, reduce and let simmer until the lentils are soft (and most of the stock is gone)
6) return the bacon to this mix and pop in the oven (on low) to keep warm.
7) set a nonstick pan over medium high heat and add a couple tablespoons of olive oil
8) season the salmon fillets then dust with flour shaking to remove the excess
9) sear the fillets, skin side down for three minutes; turn and finish for one minute on the other side
10) serve on the bed of lentils with a parsley garnish