Seared Salmon Recipe

Cooking Instructions

1. 1

   Prepare the Lentils

   Rinse the lentils under cold water. In a pot, combine lentils with 3 cups of water, bring to a boil, then reduce heat and simmer for about 20 minutes until tender. Drain and set aside.

2. 2

   Cook the Broccoli Raab

   Blanch the broccoli raab in boiling salted water for 2-3 minutes. Drain and immediately place in ice water to stop cooking. Set aside.

3. 3

   Fry the Arugula

   In a pan, heat 1 tablespoon of olive oil over medium-high heat. Add arugula and sauté until wilted and crispy, about 2-3 minutes. Remove and place on paper towels to drain.

4. 4

   Make the Spinach Purée

   In a saucepan, boil the spinach in salted water for 2 minutes. Drain and blend with a splash of olive oil until smooth. Season with salt and pepper.

5. 5

   Prepare the Beurre Blanc

   In a small saucepan, melt 2 tablespoons of butter and sauté shallots until soft. Add white wine and lemon juice, simmer until reduced by half. Remove from heat and whisk in remaining butter until smooth. Season with salt and pepper.

6. 6

   Sear the Salmon

   Season the salmon fillets with salt and pepper. In a skillet, heat olive oil over medium-high heat. Add the salmon, skin-side down, and sear for 4-5 minutes on each side until cooked to your liking.

7. 7

   Plate the Dish

   On each plate, place a serving of lentils, top with seared salmon, and arrange broccoli raab on the side. Drizzle with beurre blanc and add a dollop of spinach purée. Garnish with fried arugula.