Pan-Roasted Salmon With Roasted Root Vegetables and Lentil Stew

Tyler Florence
4 servings

Ingredients

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4 Salmon filets (6oz), skin on
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 Bunch fresh rosemary
1/2 Bunch fresh sage
3 Cloves garlic
1 Carrot
1 Large onion
3 Ribs of celery
1 Leek, white and green part only
2 cups Black lentils (or any kind of lentils you can find)
48 ounces Chicken stock
4 Sprigs of thyme
1 bay leaf
Extra-virgin olive oil
2 tablespoons Butter
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 Bunches mixed baby beets, (mixed colors), split in half
1 Bunch baby carrots
10 Parsnips, small size
4 Sprigs of thyme
1 Stick of butter
1/2 cup Brown sugar
1/2 cup Apple cider vinegar
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Tyler Florence

Preparation

Tyler Florence
Preheat the oven to 400°F.

Start with the vegetables because they take a while to roast. Trim, wash and scrub the vegetables. Split the beets and turnips in half lengthwise but leave the carrots and parsnips whole. Lay the vegetables out in a large baking dish. Drizzle with a 3-count of olive oil and sprinkle with the thyme, salt, and pepper. Break up the butter into pieces and scatter over the vegetables. Drizzle with the apple cider vinegar and sprinkle with the brown sugar. Cover the dish with foil and put it in the oven and roast for about 1 hour or until a knife goes smoothly into the beets. When done, remove from the oven and let the vegetables cool. Keep the beets separate until you are ready to serve otherwise the color will bleed into the others while resting.

Keep the oven on as you will need it for the salmon.

To prepare the lentil stew, heat the olive oil in a large pot. Add the herbs until they are fragrant and crackly; this infuses the oil with the flavor and also leaves you with a beautiful herb garnish. Remove the herbs and set aside on a paper towel to drain. Meanwhile puree the garlic, carrots, onion, celery and leeks in a food processor until smooth. Add the butter to the infused oil and then add the puree. ?? Stir in the vegetables and cook until light brown color. Warm the chicken stock in a separate pot or in a microwave and then add it too, Stir in the lentils. Bring to a boil and then reduce heat. Simmer for 30 minutes or until lentils are tender.

Now prepare the salmon. Check filets for bones and use tweezers to remove any bones that may still be there. Season both sides of the filet with salt and pepper. Heat a 2 count of olive oil in a large sauté pan over high heat and then add the filets skin side down. Cook for 3 minutes and then throw the whole pan in the oven, keeping the filets skin side down because you want the skin to get real crispy. Cook in the preheated oven for a further 4 minutes for medium rare.

To compose the plate, serve a spoonful of lentil stew on the bottom of the plate, top with roasted root vegetables, filet of salmon and garnish with fried herbs.

Created date

October 2006