Organic Irish Salmon Recipe

Inspired by ONE Restaurant

Time1h

Serves4

split corn puree, mussels escabeche, beluga lentils, fennel

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Ingredients

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Main Ingredients

4 fillets Organic Irish Salmon

1 pound Mussels

1 cup Beluga Lentils

1 medium Fennel Bulb

For the Corn Puree

2 cups Sweet corn kernels

2 tablespoons Butter

1 cup Heavy cream

1 tsp Celtic sea salt

to taste white, green, and black pepper

For the Mussels Escabeche

3 tablespoons olive oil

2 cloves Garlic

1 cup red wine vinegar

2 Bay Leaves

to taste Chili Flakes

Method

Preparing the Corn Puree

Cook the Corn

In a medium pot, bring water to a boil. Add sweet corn kernels and cook for 3-5 minutes until tender. Drain and set aside.

Blend the Puree

In a blender, combine the cooked corn, butter, heavy cream, salt, and pepper. Blend until smooth. Adjust seasoning if necessary.

Cooking the Mussels

Prepare the Escabeche

In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add red wine vinegar, bay leaves, and chili flakes. Bring to a simmer.

Cook the Mussels

Add mussels to the pot and cover. Cook for 5-7 minutes until mussels open. Discard any that do not open.

Cooking the Salmon

Season the Salmon

Season the salmon fillets with salt and pepper.

Cook the Salmon

In a skillet over medium heat, add a little olive oil and cook the salmon for 4-5 minutes on each side until cooked through.

Cooking the Lentils

Prepare the Lentils

In a pot, add beluga lentils and cover with water. Bring to a boil, then reduce heat and simmer for 20 minutes until tender. Drain and season with salt.

Assembly

Plate the Dish

On each plate, spread a layer of corn puree, add a portion of lentils, place the salmon on top, and garnish with mussels and fennel slices.