Pan Roasted Sterling Salmon With Dupuy Lentils

By: Chef Moreno

Watch Chef Moreno Create the recipe here


1/4 lb. butter

1 lb. Dupuy lentils

1 cup diced onion

1/2 cup diced carrots

1/2 cup diced leeks, white part only

1 cup white wine

1 qt. chicken stock

Salt and pepper

1 lb. Tuscan kale, trimmed

4 garlic cloves, smashed

2-4 cups extra virgin olive oil

1/2 cup toasted pine nuts

1/2 cup parmesan cheese

6 6oz. Sterling salmon portions, skin on, pin bone out

Olive oil

Salt and pepper

Lentils: In a hot pan on high heat, add half the butter than add lentils and stir to coat. Add vegetables and white wine and stir for about 4 minutes. Add chicken stock and reduce to low heat. Add salt and pepper to taste. Cover and cook 25 minutes or till lentils are soft.

Pesto: Blanch kale with half of the garlic in boiling salted water for 3 to 4 minutes. Strain kale and press dry. While still warm, add kale, remaining garlic, pine nuts and parmesan cheese to blender or food processor. Blend slowly adding extra virgin olive oil until the right consistency. Chill rapidly over ice bath.

Salmon: Season salmon with salt and pepper. In a hot pant, roasted the salmon skin down for four minutes, then turn and cook on all other sides for about 3 minutes each.
Plate Sterling salmon over lentils and garnish with pesto.