Click here to subscribe today or Login.
When talking about farm raised salmon there are only two places on earth that I would consider using salmon from. Scottish is one which I use in the recipe, but my first choice is Faroe Island salmon.
Faroe Island is a little more difficult to find (you can try Southside Seafood). The Faroe Islands sit between Norway and Iceland so the fish enjoy nice, cold water and a strong currant which ensures the highest quality fish. The Faroes are very proud of their pristine reputation of caring for the overall welfare of the fish.
Back in 1993, the Chilean government invited about 10 chefs across the U.S., of which I was one of them, to come down to cook for the new president and to tour the fruit farms, vineyards and the salmon farms. This was the beginning of Chile’s export explosion.
At the salmon farms, we were exposed to every stage of the fish’s development — from the minnows in troughs to the lake sites to the sea sites and then to the processing centers where they were processed in every way possible.
This was the beginning and the Norwegian government was working with the Chilean government to teach them how to perfect the difficult aquaculture business. So I got a first hand education of the process.
When cooking salmon, like all fish, handle it with care. It’s very easy to tear, rip or crack the filet especially after it has been cooked. Salmon lends itself very well to sautéing, grilling, broiling, baking and poaching. Salmon is a very oily fish and high in the healthy omega 3 oils.
The oily texture of the fish goes well with the earthiness of the lentils. I used French lentils called Lentilles du Puy but the regular lentils are fine — just be careful not to overcook them.
PAN-SEARED SCOTTISH SALMON WITH LENTIL SALAD
AND PLUM TOMATO-KALAMATA OLIVE RELISH
Serves 4
Four (8 ounce) salmon filets
For Lentil Salad:
¾ cup lentils
¼ cup red onion, diced fine
¼ cup celery, diced fine
¼ cup carrot, diced fine
¼ cup tomato, diced fine
¼ cup Italian parsley, chopped
1 tablespoon Dijon mustard
1/8 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
2 tablespoons Worchestershire sauce
Salt and pepper, to taste
In a pot of salted, boiling water, cook lentils until tender. Strain and cool. Add all ingredients and mix well. Adjust seasoning and reserve in refrigerator until needed.
For Tomato Relish:
4 plum tomatoes, deseeded, diced
1/8 cup kalamata olives, diced
4 to 6 tablespoons extra virgin olive oil
2 to 3 tablespoons red wine vinegar
Salt and pepper, to taste
In a mixing bowl, put diced tomatoes and the rest of ingredients. Season, mix well and reserve until needed.
For assembly:
Sear salmon filets and finish in a 400 degree oven until desired doneness is achieved.
Spoon lentil salad onto four plates, put salmon on top of lentils, spoon tomato relish over salmon and serve.