Scottish Salmon Recipe

Cook vegetables

Place chopped parsnips and potato in a medium saucepan and cover with cold water by 1 inch. Add a pinch of salt, bring to a boil, then reduce to a simmer and cook until very tender, about 15–20 minutes.

Drain and mash

Drain thoroughly and return to the warm pot for a minute to evaporate excess moisture. Transfer to a blender or use an immersion blender/food mill. Add butter, then warm milk or cream and purée until smooth and silky. Season with 1/2 tsp salt, 1/4 tsp white pepper and a pinch (1/8 tsp) nutmeg, adjust to taste. Keep warm over very low heat or in a warm oven (100°C/210°F) covered.

Rinse and cook lentils

Rinse lentils under cold water. In a small saucepan combine lentils, stock and bay leaf. Bring to a simmer and cook gently until al dente, about 18–22 minutes. Do not overcook; lentils should hold their shape. Drain any excess liquid and discard bay leaf.

Sauté shallot and finish

While lentils cook, warm 1 tbsp olive oil in a sauté pan over medium heat. Add the finely chopped shallot and sauté until translucent, about 2 minutes. Add the halved cherry tomatoes and thyme and cook 1–2 minutes until tomatoes just soften. Stir in the cooked lentils, 1/2 tbsp red wine vinegar, 1/2 tsp salt and 1/4 tsp black pepper. Cook 1 minute to meld flavors. Keep warm.

Reduce wine and shallot

In a small saucepan or sauté pan combine 1/2 cup dry white wine, 1 tbsp white wine vinegar and 1 tbsp finely chopped shallot. Bring to a boil and reduce until about 2–3 tablespoons of liquid remain (reduction will take ~6–8 minutes). If using cream, add 1 tsp now and boil briefly.

Mount with butter

Reduce heat to very low. Whisk in cold butter cubes a few pieces at a time, whisking constantly and allowing each addition to emulsify before adding more. Continue until sauce is smooth and thickened. Remove from heat, whisk in 1 tbsp lemon juice, 1/4 tsp salt and 1/8 tsp white pepper. Taste and adjust seasoning. Keep warm (place pan in warm water) and do not overheat or the sauce will break.

Heat 1 tbsp butter in a large sauté pan over medium heat. Add minced garlic and cook 20–30 seconds until fragrant but not browned. Add baby spinach in batches, tossing until just wilted, about 1–2 minutes total. Season with 1/4 tsp salt, 1/8 tsp black pepper and 1/2 tbsp lemon juice. Remove from heat and keep warm.

Prepare fillets

Pat salmon fillets dry with paper towels. Season both sides lightly with 1 tsp salt and 1 tsp black pepper (divide evenly among fillets).

Pan-sear salmon

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 2 tbsp olive oil and let shimmer. Place salmon fillets skin-side down and press gently for 10 seconds to ensure even contact. Cook skin-side down without moving until skin is crisp and the fish is cooked about two-thirds of the way through, about 4–5 minutes depending on thickness. Flip and cook flesh-side for an additional 1–2 minutes for medium (internal ~52–55°C / 125–131°F). Remove to a plate and rest 2 minutes. For thicker fillets, finish in a 200°C (400°F) oven for 3–4 minutes after searing.

Spoon a generous dollop of warm parsnip purée onto each plate and spread slightly with the back of a spoon.

Arrange a portion (about 1/4 cup) of du Puy lentils and cherry tomato mixture beside the purée.

Place a small mound of wilted spinach next to the lentils.

Set a salmon fillet on top or leaning against the purée so the crisp skin is visible.

Spoon 2–3 tablespoons of warm lemon beurre blanc around and slightly over the salmon (avoid drenching the skin to keep it crisp).

Drizzle with 1 tsp extra virgin olive oil, garnish with microgreens or chopped chives and serve with a lemon wedge.