Recipe: Pan-seared Salmon, Black Lentils In A Smoky Bacon Broth And Spiced Apple Relish
A pan-seared salmon is paired with bold and brightly flavored ingredients.
This recipe was inspired by a craving and developed thanks to a creative assist from my pantry, which provided the supporting players. Last week I experienced a powerful craving for pan-seared salmon; I don’t know how I got there but it may have something to do with all the rich holiday food I enjoyed. Or maybe my body, in its infinite wisdom, said it’s time for some good old omega 3 fats? Whatever the reason, there it was — the inner voice that said go procure some beautiful, sustainably raised salmon, cook it simply and pair it with a few bold and brightly flavored ingredients. This treatment makes judicious use of two very flavorful vinegars to balance out the richness of the fish, the smoky bacon and the earthiness of the lentils. I always have these two vinegars on hand: an unfiltered organic apple cider vinegar and an aged sherry vinegar, preferably 25 years old. And feel free to scale up or double the lentils recipe — the leftovers can be pureed into a wonderful soup.
Pan-seared Salmon, Black Lentils In A Smoky Bacon Broth And Spiced Apple Relish
Serves 2
1 pound sustainably farmed Atlantic salmon (I like Faroe Island) cut into two servings
1 Tablespoon olive oil
1 Tablespoon butter
Salt and pepper
Wait until your lentils and apple relish are prepared to cook the salmon.
Heat a heavy bottomed skillet over medium high heat. Season the salmon on two sides with the salt and pepper. Add the olive oil and butter to the heated pan and quickly slip in the seasoned salmon. Cook about 3 minutes per side, turning once.
For the lentils:
2 thick slices of applewood smoked bacon, cut into ¼ wide strips
1 shallot or 2 small cloves garlic, peeled and minced
½ teaspoon freshly crushed coriander seed
2 cups chicken broth
½ cup black lentils or lentilles du Puy if you can find them
1 bay leaf
Pinch of sea salt
Render the bacon over medium-low heat in a heavy bottomed sauce pan until just barely starting to crisp. Add the shallots or garlic and cook 2-3 minutes while stirring frequently. Rinse the lentils under a good amount of cold water and add to the pan. Add the broth (or water), a good pinch of salt and a bay leaf. Simmer the lentils with a cover for about 35 minutes or until they are nicely tender.
To finish the lentils:
2 Tablespoons aged sherry vinegar
2 Tablespoons butter
Salt and pepper
Drain the lentils but reserve the cooking liquid for either storing the leftovers or making into soup.
In a shallow saucepan, heat the lentils and add the sherry vinegar. Once the vinegar and lentils are hot, swirl in the butter until a little sauce is made around the lentils. Season with salt and pepper to taste.
For the apple relish:
1 teaspoon butter
1 small apple, washed, cored but not peeled and cut into small dice
½ teaspoon brown sugar
¼ teaspoon cinnamon
¼ teaspoon dried ginger or fresh ginger
1/8 teaspoon ground cardamom
1 Tablespoon apple cider vinegar
1 Tablespoon minced cilantro or tarragon
Heat the butter in a small saucepan and once sizzling add the diced apple. Stir gently for 1 minute. Add the brown sugar, cinnamon, ginger and cardamom and stir to combine. Take the pan off the heat and add the apple cider vinegar. Finish with the herb just before serving.
