Main Dishes, Seafood
Sous Chef Curtis Taylor of The Hanover Street Chophouse
Braised lentils and a sweet and sour salad make the perfect complement to wild Alaskan salmon appearing soon in fish markets.
(4) 4- to 6-ounce salmon fillets
Salt and pepper to taste
In a medium hot sauté pan with a little oil, sear the salmon on both sides and finish in a 400 degree oven. Do not overcook. Depending on thickness it may only need 5-6 minutes in the oven. Wait until you prepare the lentils and salad before finishing the salmon.Lentils
8 ounces green or black lentils
Bring three cups of salted water to a boil and cook lentils until done - slightly firm, not mushy, about 30 to 40 minutes.
4 ounces pancetta, medium dice
2 cloves garlic, chopped
1 onion, fine dice
2 medium carrots, fine dice
1.5 cups beef stock
1.5 cups chicken stock
1 cup red wine
3 tablespoons fresh thyme, chopped
3 tablespoons fresh parsley, chopped
4 ounces unsalted butter
Heat a sauce pan and render the fat from the pancetta and cook until golden brown. Strain the oil from the pancetta and save 2 ounces of fat and add back to the pan with pancetta. Continue on medium-high heat and sauté the onions, carrots, celery and garlic until translucent. De-glaze with wine and reduce by half. Add the stock and reduce liquid by a third. Stir in butter, herbs and lentils. Keep warm.Sweet & Sour Peppers and Onions
1 large red onion, sliced thin
2 medium red peppers, sliced thin
3/4 cup rice wine vinegar
1/4 cup sugar
1 tablespoon salt
1 teaspoon black pepper
Add all ingredients to a sauce pot and bring to a boil. Turn off and allow the vegetables to cool in the liquid.
To plate spoon the lentils into a bowl. Toss the sweet & sour peppers with baby arugula and onions, dress the salad with the cooking liquid and plate on top of the lentils. Place the salmon on the salad and top with any extra salad for garnish.
Wild Alaskan salmon is among the purest of all ocean fish, which is why the EPA, FDA, Alaska Division of Public Health and consumer organizations recommend it without reservation. Alaskan sockeye salmon offers abundant omega-3s, as well as unrivaled levels of vitamin D and astaxanthin (as-tuh-zan-thin), a carotene-class red-orange pigment with rare antioxidant power.
Wild salmon are sustainably harvested from the Tongass National Forest, a coastal temperate forest where $1B is added to the economy of southeast Alaska. Unlike salmon in other parts of the world, no Alaska salmon stocks are threatened or endangered and Alaska wants to keep it that way. The Alaska Wilderness League is an advocate to protect the Tongass for future generations while preserving local fishing revenues.