
Roasted Salmon Recipe
Some of life’s most cherished moments occur around the table. We are providing a simplified recipe of a dish you may have already enjoyed while dining at Earth & Ocean to make at home now or anticipate savoring on a future Seabourn cruise.
Black Beluga lentil Stew, Preserved Tomato
Serves 2
INGREDIENTS
For the lentil stew:
- ½ cup/100 grams black beluga lentils, can substitute with green lentils
- 3 cups/600 ml chicken stock, store bought or fresh
- 2 tablespoons smoked bacon, small diced
- 1 tablespoon carrots, peeled, small diced
- 1 tablespoon onions, peeled, small diced
- 1 clove garlic, peeled, small diced
- 1 pinch thyme, fresh chopped or dry
- 1 teaspoon olive oil
- 1 tablespoon white wine vinegar
- coarse kosher salt
- fresh black pepper
For the salmon
- 2 x pieces (8oz/220 grams each) salmon fillet, skin on
- 1 tablespoon, olive oil
- pinch of coarse kosher salt
For the Preserved Tomatoes
- 1 piece fresh tomato, medium sized
- 1 pinch thyme, fresh chopped or dry
- 1 drizzle of olive oil
- 1 pinch of coarse kosher salt
- 1 pinch of fresh black pepper
INSTRUCTIONS
For the Black Beluga lentils
- Please check cooking instructions on lentil package if needed to soak in cold water overnight or not.
- If no overnight soaking is required, then just rinse the dry lentils in cold water and strain, then set aside.
- In a medium saucepan add the bacon and cook until the fat has rendered. About 2 minutes.
- Add the garlic, carrots, onion, thyme and bay leave and cook for 1 more minute.
- Add the washed lentils and 2 cups of chicken stock and then simmer on low/medium heat for about 18-20 minutes.
- If needed then add some more chicken stock until the lentils are tender but not overcooked.
- Add the white wine vinegar and olive oil.
- Season to taste with salt and fresh black pepper.
Note: You can add one tablespoon chopped parsley for extra flavor.
For the salmon
- Heat up the oven to 160 degree Celsius / 320 degree Fahrenheit.
- Place the salmon fillets (skin side down) onto a metal tray.
- Sprinkle (only the flesh side) with some olive oil and season with some coarse kosher salt.
- Then let the salmon rest, in room temperature for about 15 min.
- In a cold non-stick pan, place the salmon (skin side down) and cook on the stove top at medium heat, for about 5 min. This will result of a nice crisp skin.
- Then transfer the salmon (skin side down) to a metal tray layered with a metal wire and then cook in the oven for about 8 -10 minutes (depending on the salmon fillet thickness) by 320 degree Fahrenheit.
- Check the internal salmon temperature (via a meat temperature thermometer reader), it should read 130 degrees Fahrenheit, which is medium cooked.
- Remove the salmon fillets from the oven and let is rest for 1 minute then transfer to a small tray layered with paper towel to absorb any access liquid.
For the Preserved Tomatoes
- Heat up the oven-broiler to low temperature (about 140 degrees Celsius / 284 degrees Fahrenheit)
- Wash the tomato and pat them dry with a paper towel.
- Cut the tomato in half lengthwise and remove the stem with a small paring knife.
- Transfer the tomatoes halves (skin side down) onto a metal tray.
- Sprinkle the tomatoes with salt and pepper, then drizzle some olive oil and sprinkle with thyme.
- Then transfer the tomatoes to the oven-broiler and let them slowly cook for about 20-25 min.
- Remove the tomatoes from the oven and let them cool.
Plating the Dish
- Spoon some lentil stew into the serving dish or bowl.
- Place the salmon fillet (skin side up) into the lentils.
- Place one half piece of preserved tomato next to the salmon fillet.
Enjoy!
Chef Anton Egger