Poached Salmon Recipe
beluga lentils | beurre blanc | capers | herbs | grilled kale
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Ingredients
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Poached Salmon
Beluga Lentils
Beurre Blanc
Grilled Kale
Garnish
Method
Poaching the Salmon
- 1
Prepare the Poaching Liquid
In a large pot, combine water, white wine, lemon slices, dill, and salt. Bring to a simmer over medium heat.
- 2
Poach the Salmon
Add salmon fillets to the pot, skin-side down. Cover and poach for about 15-20 minutes, until cooked through.
Cooking Beluga Lentils
- 3
- 4
Cook Lentils
Add beluga lentils and vegetable broth to the saucepan. Bring to a boil, then lower heat and simmer for about 25-30 minutes until tender. Season with salt and pepper.
Making Beurre Blanc
- 5
Sauté Shallots
In a small saucepan, combine white wine and minced shallots. Simmer until reduced to about 2 tablespoons.
- 6
Finish the Sauce
Reduce heat and whisk in cold butter, one cube at a time, until emulsified. Stir in heavy cream, lemon juice, and season with salt.
Grilling Kale
- 7
- 8
Grill the Kale
Grill kale for about 3-4 minutes on each side until slightly charred and tender.
Plating
- 9
Assemble the Dish
On a plate, arrange a bed of beluga lentils, place poached salmon on top, drizzle with beurre blanc, and garnish with capers and fresh herbs. Serve alongside grilled kale.
