Broiled Atlantic Salmon (gf) Recipe

Preheat and season

Position an oven rack 6–8 inches from the broiler element and preheat broiler to high. Pat salmon fillets dry with paper towels. Rub each fillet lightly with 2 tbs olive oil total (about 1/2 tbs per fillet), then sprinkle evenly with 1.5 tsp kosher salt, 1 tsp black pepper, and lemon zest. Let rest at room temperature while preparing other components (about 10 minutes).

Broil salmon

Place fillets on a foil-lined rimmed baking sheet brushed with a little oil. Broil 6–9 minutes depending on thickness: salmon is done when surface is lightly browned and an instant-read thermometer at thickest part reads 120–125°F for medium-rare to medium (or 130°F for medium-well). Remove from oven and tent loosely with foil for 3 minutes before serving.

Rinse lentils and pick over debris. In a medium saucepan, heat 1 tbs olive oil over medium heat. Add diced carrot and minced shallot; sauté 3–4 minutes until softened but not browned. Add 2 minced garlic cloves and cook 30 seconds until fragrant.

Add rinsed lentils, 3 cups stock, thyme and bay leaf. Bring to a gentle boil, then reduce heat to low, cover partially, and simmer 20–25 minutes until lentils are tender but hold shape. Check at 15 minutes and add a splash more stock if they look dry.

Once lentils are cooked, remove thyme sprig and bay leaf. Stir in 1 tbs sherry or red wine vinegar and 1 tbs butter. Season with 1/2 tsp salt and 1/4 tsp black pepper. Keep warm; if necessary, reheat gently just before plating.

In a wide sauté pan, heat 1 tbs olive oil over medium-high heat. Add 2 sliced garlic cloves and cook 30–45 seconds until fragrant but not brown.

Add baby spinach in batches, tossing with tongs until just wilted, about 1–2 minutes total. Season with 1/2 tsp salt and finish with 1/2 tbs fresh lemon juice. Remove from heat and hold warm.

Warm 1 oz warm stock and 3 oz milk or half-and-half in a small saucepan over low heat; do not boil. Whisk in 1 tbs Dijon mustard, 1 tsp prepared horseradish, 1 tsp softened butter, 1/4 tsp salt and 1/8 tsp white pepper until smooth.

Use an immersion blender or small handheld frother to aerate the mixture for 20–30 seconds until light and foamy. Alternatively, transfer to a milk frother or use a siphon with one N2O cartridge for a fine foam. Keep warm (but not hot) until plating.

Divide braised lentils among four warm plates, forming a shallow bed in the center of each plate.

Place a portion of sautéed spinach on top or beside the lentils.

Set a broiled salmon fillet atop the lentils and spinach. Spoon or gently pipe a dollop of mustard-horseradish foam beside or over the salmon — keep foam airy and light.

Finish with a sprinkle of finely snipped chives, a few microgreens if using, and serve with a lemon wedge on the side. Serve immediately.