Salmon Recipe

Slow confit

Place the thin lemon slices in a small skillet or saucepan. Add 3 tbs olive oil, 1 tsp sugar and 1/4 tsp salt. Warm over low heat so the oil barely simmers. Cook gently for 10–12 minutes, turning once, until the peel is translucent and tender but not browning. Remove from heat and let cool in oil. Reserve slices and oil for the beurre blanc and garnish. Mince one tablespoon of the confit lemon slices for the sauce.

Cook lentils

Rinse 1 cup Puy lentils and pick over for debris. In a medium saucepan combine lentils, 2.5 cups stock and 1 bay leaf. Bring to a simmer over medium heat, then reduce to low and simmer gently, uncovered, until lentils are tender but hold their shape, about 20–25 minutes. Drain any excess liquid, remove bay leaf and set lentils aside.

Sweat vegetables

While lentils cook, heat 2 tbs butter + 1 tbs olive oil in a wide sauté pan over medium-low heat. Add the sliced leeks, diced carrot and celery. Cook slowly for 8–10 minutes, stirring occasionally, until the leeks are soft and slightly caramelized (not brown). Add minced garlic and cook 30–45 seconds until fragrant.

Combine and finish ragout

Turn heat to medium-high, deglaze the pan with 1/2 cup white wine, scraping up any fond. Let the wine reduce by half (about 2–3 minutes). Add the cooked lentils, 6 cups spinach (in batches if needed) and 1 tsp thyme. Stir until the spinach wilts and combines with the lentils. Add 1 tbs lemon juice, 1 tsp salt and 1/2 tsp pepper. Cook another 1–2 minutes to meld flavors. Keep warm on very low heat while you cook the salmon.

Season

Pat salmon fillets dry with paper towels. Rub each fillet with 1/2 tbs olive oil and season both sides with kosher salt (about 3/4 tsp per fillet if adjusting) and freshly ground black pepper.

Pan-sear

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot. Add 1 tbs olive oil to the pan. Place salmon fillets skin-side down and press gently for 10 seconds to ensure even contact. Cook skin-side down for 4–5 minutes undisturbed, until the skin is crisp and the salmon is cooked about two-thirds of the way through. Flip and cook for an additional 1–2 minutes until salmon reaches medium doneness (internal temp ~125–130°F / 52–54°C) or cook longer to desired doneness. Remove from pan and let rest for 2 minutes.

Reduce aromatics

In a small saucepan or sauté pan combine 1/2 cup dry white wine, 2 tbs white wine vinegar and 2 tbs minced shallots. Bring to a brisk simmer over medium heat and reduce until about 2–3 tablespoons of liquid remain (about 6–8 minutes).

Mount with butter and finish

Lower heat to very low. Whisk in the minced confit lemon (1 tbs) and 1 tsp Dijon mustard. Gradually whisk in the cold cubed butter, a few cubes at a time, letting each incorporate to create a silky emulsified sauce. Keep the sauce warm but do not let it boil or it will break. Season with 1/4 tsp salt and 1/4 tsp white pepper (or black) to taste. If the sauce is too thick, whisk in 1–2 tsp of the reserved confit lemon oil or a few drops of warm water to loosen.

Spoon a generous portion of the warm lentil, leek and spinach ragout onto each plate, creating a shallow bed for the salmon.

Place a salmon fillet on top of each bed of ragout, skin-side up or down as preferred.

Spoon the confit lemon mustard beurre blanc around and lightly over the salmon (about 2 tbs per plate), being careful to preserve the crispness of the skin. Garnish with a confit lemon slice or two, a drizzle of extra-virgin olive oil (about 1 tsp per plate) and chopped parsley.

Serve immediately.