Seared Salmon Over Italian-Style Lentils

Directions Print

1. Add ½ fluid ounce of extra virgin olive oil to a medium saucepot over medium heat. Once hot, add thinly sliced shallots and sweat; add ½ cup lentils, ½ teaspoon kosher salt and 1½ cups water; cook over medium-low heat for about 20 minutes, or until lentils are tender, yet firm in texture.
2. While the lentils are cooking, core and cut squash into rings. Toss with ½ teaspoon of neutral oil and a pinch of salt. Bake at 350°F until tender and golden brown, about 12 minutes.
3. In a preheated, medium sauté pan with oil, season and sear salmon, skin side down; cook to an internal temperature of 145°F.
4. In a small mixing bowl, add the black lentils (4 ounces cooked weight), radicchio, squash, a drizzle of the extra virgin olive oil and season to taste. Toss well and mound on the plate. Drizzle about 1 tablespoon of the Lemon Relish over the lentils and plate the fish overtop.

Lemon Relish

Prep: 10 min | Yield: 9 oz

1. Chop the entire lemon (avoiding the seeds and stems) and olives; slice the chives and chiffonade the parsley.
2. Add the olive oil and stir well. Can be made ahead of time; flavors will concentrate over several days.

Brown Butter Cauliflower Purée

Prep: 10 min | Cook: 20 min | Yield: 48 oz

1. Trim and discard leaves from cauliflower; cut remainder into floret sized pieces, including the stem. Add to a saucepan and cover with half & half. Simmer until paring knife tender; drain, keeping the cooking liquid and transfer to a blender.
2. While the cauliflower is cooking, brown the butter and reserve.
3. Blend the cauliflower on high for 2 minutes until creamy, adding some of the cooking liquid if needed, 1 tablespoon at a time, and stopping the blender the last 30 seconds to add the brown butter and salt.