Organic Scottish Salmon (gf) Recipe

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

In a large bowl, combine the carrots, onion, celeriac (and parsnip if using) and smashed garlic. Toss with 2 tbs extra-virgin olive oil, 3/4 tsp salt and 1/2 tsp black pepper until evenly coated.

Spread the vegetables in a single layer on the prepared baking sheet, leaving space between pieces for browning. Roast on the middle rack for 25–30 minutes, stirring once halfway through, until edges are caramelized and vegetables are tender. Remove from oven and set aside, keep warm.

While the vegetables roast, rinse 1 cup French lentils under cold water and pick out any debris.

Place lentils in a medium saucepan with 3 cups of stock, 1 bay leaf and 2 thyme sprigs. Bring to a gentle boil, then reduce heat to a simmer. Cook uncovered for 20–25 minutes until lentils are tender but not mushy. Taste and season with 3/4 tsp salt during the last 5 minutes of cooking; discard bay leaf and thyme stems.

Stir in 1 tbs butter to finish the lentils for gloss and richness. Keep warm until plating.

Make the beurre blanc while the lentils finish and just before cooking the salmon to keep it warm. In a small wide saucepan, combine 1/2 cup white wine, 1 tbs white wine vinegar and the minced shallot. Bring to a simmer over medium heat and reduce until there is about 2–3 tablespoons of liquid remaining (about 6–8 minutes).

Reduce heat to low. Whisk in the cold butter, a few cubes at a time, allowing each addition to emulsify before adding the next. Keep the sauce over very low heat and do not boil, to prevent separation.

When all butter is incorporated and the sauce is glossy and slightly thickened, remove from heat. Stir in 2 tbs finely snipped chives, 1/4 tsp salt and 1/4 tsp white pepper. Taste and adjust seasoning. Keep warm (place the pan in a larger warm water bath if needed) until serving.

Pat the salmon fillets dry with paper towels. Brush both sides lightly with 2 tbs olive oil (reserve the 2 tbs called in salmon ingredients; the other olive oil quantities above are separate) and season the flesh and skin sides with 1.5 tsp fine sea salt and 1 tsp freshly ground black pepper, dividing evenly across fillets.

Heat a large nonstick or stainless steel skillet over medium-high heat until hot. Add a thin film of oil if pan looks dry. Place salmon fillets skin-side down and press gently with a spatula for 10–15 seconds to ensure even contact. Cook skin-side down without moving for 4–5 minutes, depending on thickness, until skin is crisp and the fish is cooked about two-thirds of the way up the sides.

Flip the fillets and cook for an additional 1–2 minutes for medium doneness (internal temp ~125–130°F / 52–55°C) or until desired doneness. Remove from pan and rest for 2 minutes while plating.

Spoon a bed of French lentils onto each plate (about 1/2 cup lentils per serving). Arrange a portion of roasted mirepoix beside or slightly over the lentils (approximately 1/2 cup per plate).

Place a salmon fillet on top of or alongside the lentils. Spoon 1–2 tbs of warm chive beurre blanc over the flesh of each fillet and a little around the lentils for flavor.

Garnish with reserved chive tips and microgreens if using. Serve immediately with lemon wedges on the side.