Restaurants›Bow Valley Ranche Restaurant›Pan Seared King Salmon Recipe

Pan Seared King Salmon Recipe

Inspired by Bow Valley Ranche Restaurant
Time1h
Serves4

moroccan spice, saffron beurre blanc, beluga lentils, chorizo

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Ingredients

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For the King Salmon

For the Saffron Beurre Blanc

For the Beluga Lentils

Method

Cooking the Beluga Lentils

1

Prepare the Lentils

Rinse the beluga lentils under cold water and set aside.

2

Sauté Onions

In a medium saucepan, heat olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes.

3

Cook Chorizo

Add minced garlic and diced chorizo, cooking until the chorizo is crispy, about 4-5 minutes.

4

Cook Lentils

Stir in the rinsed lentils and broth. Bring to a boil, then reduce heat to a simmer. Cook uncovered for about 20-25 minutes until lentils are tender. Season with salt to taste.

Making the Saffron Beurre Blanc

5

Reduce Wine Sauce

In a small saucepan, combine the white wine, chopped shallots, and a pinch of saffron. Simmer until reduced by half.

6

Finish Sauce

Lower the heat and whisk in the cold butter a few cubes at a time until the sauce is creamy and emulsified. Season with lemon juice and salt to taste.

Cooking the King Salmon

7

Season Salmon

Pat the salmon fillets dry and season both sides with Moroccan spice, salt, and black pepper.

8

Sear Salmon

In a large skillet, heat olive oil over medium-high heat. Add the salmon fillets skin side down and sear for about 4-5 minutes until the skin is crispy.

9

Finish Cooking Salmon

Flip the salmon and cook for an additional 3-4 minutes or until the salmon is cooked through and flakes easily.