Organic Scottish Salmon Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment or lightly oil it.

Toss the carrots, celeriac/parsnips, onion, shallots, and whole garlic cloves with 2 tbs olive oil, chopped thyme leaves, 3/4 tsp salt and 1/2 tsp pepper until evenly coated. Spread in a single layer on the prepared sheet, leaving space between pieces for even roasting.

Roast for 25–30 minutes, turning once halfway through, until vegetables are tender and caramelized at the edges. If garlic cloves brown quickly, remove earlier and set aside.

When done, transfer roasted vegetables to a bowl and gently mash or roughly chop to create a rustic mirepoix texture. Keep warm while finishing lentils and salmon.

Rinse lentils under cold water and pick out any debris. Drain well.

In a medium saucepan, combine rinsed lentils, 3 cups water or vegetable stock, bay leaf, and thyme sprigs. Bring to a gentle boil over medium-high heat, then reduce to a simmer.

Simmer uncovered for 20–25 minutes until lentils are tender but hold their shape. Test at 18 minutes to avoid overcooking. Remove bay leaf and thyme sprigs.

Stir in 1 tbs unsalted butter, 3/4 tsp salt and 1/2 tsp pepper. Fold in about 1 to 1 1/2 cups of the roasted mirepoix (reserve some for plating) and gently combine. Keep warm.

In a small saucepan over medium heat combine the white wine, white wine vinegar, minced shallot, and cracked white pepper. Bring to a simmer and reduce until about 2–3 tbs of liquid remain (about 6–8 minutes).

If using, stir in 1 tsp heavy cream to help emulsification and remove pan from direct heat.

Whisk in the cold butter cubes a few pieces at a time, whisking constantly and allowing each addition to emulsify before adding more. If the sauce looks like it may split, return briefly to very low heat while whisking.

Once all butter is incorporated and the sauce is glossy, stir in the snipped chives and 1/4 tsp salt. Taste and adjust seasoning. Keep warm in a bowl set over a pan of barely simmering water (double boiler) until serving; do not overheat.

Pat salmon fillets dry with paper towels. Score the skin lightly in two short diagonal slashes to prevent curling if desired. Season both sides with 1.5 tsp salt and 1 tsp pepper, pressing gently to adhere.

Heat a large oven-safe skillet over medium-high heat. Add 2 tbs olive oil and heat until shimmering but not smoking.

Place salmon fillets skin-side down in the skillet. Press gently with a spatula for 10–15 seconds to ensure even contact. Cook skin-side down undisturbed for 3–4 minutes until skin is crisp and releases easily from the pan.

Flip fillets and sear flesh side for 30–45 seconds. Transfer skillet to the preheated 425°F (220°C) oven and roast for 4–6 minutes for medium-rare to medium (internal temperature 120–125°F / 49–52°C for medium-rare; 125–130°F / 52–54°C for medium). Adjust time for thicker or thinner fillets.

Remove salmon from oven and let rest for 2 minutes. Spoon a little chive beurre blanc over each fillet just before plating.

Divide the warm lentils among 4 plates, making a shallow bed in the center of each plate.

Place a salmon fillet on top of each lentil bed. Spoon additional roasted mirepoix around or beside the lentils for texture and color.

Drizzle 1 to 2 tbs of chive beurre blanc over each fillet and around the plate. Finish with a light sprinkle of lemon zest and a few microgreens or pea shoots if using. Serve with lemon wedges on the side.

Leftover beurre blanc can be kept warm for up to 30 minutes; do not reheat aggressively or it may separate.