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

  1. Please check cooking instructions on lentil package if needed to soak in cold water overnight or not.
  2. If no overnight soaking is required, then just rinse the dry lentils in cold water and strain, then set aside.
  3. In a medium saucepan add the bacon and cook until the fat has rendered. About 2 minutes.
  4. Add the garlic, carrots, onion, thyme and bay leave and cook for 1 more minute.
  5. Add the washed lentils and 2 cups of chicken stock and then simmer on low/medium heat for about 18-20 minutes.
  6. If needed then add some more chicken stock until the lentils are tender but not overcooked.
  7. Add the white wine vinegar and olive oil.
  8. Season to taste with salt and fresh black pepper.

Note: You can add one tablespoon chopped parsley for extra flavor.

For the salmon

  1. Heat up the oven to 160 degree Celsius / 320 degree Fahrenheit.
  2. Place the salmon fillets (skin side down) onto a metal tray.
  3. Sprinkle (only the flesh side) with some olive oil and season with some coarse kosher salt.
  4. Then let the salmon rest, in room temperature for about 15 min.
  5. 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.
  6. 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.
  7. Check the internal salmon temperature (via a meat temperature thermometer reader), it should read 130 degrees Fahrenheit, which is medium cooked.
  8. 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

  1. Heat up the oven-broiler to low temperature (about 140 degrees Celsius / 284 degrees Fahrenheit)
  2. Wash the tomato and pat them dry with a paper towel.
  3. Cut the tomato in half lengthwise and remove the stem with a small paring knife.
  4. Transfer the tomatoes halves (skin side down) onto a metal tray.
  5. Sprinkle the tomatoes with salt and pepper, then drizzle some olive oil and sprinkle with thyme.
  6. Then transfer the tomatoes to the oven-broiler and let them slowly cook for about 20-25 min.
  7. Remove the tomatoes from the oven and let them cool.

Plating the Dish

  1. Spoon some lentil stew into the serving dish or bowl.
  2. Place the salmon fillet (skin side up) into the lentils.
  3. Place one half piece of preserved tomato next to the salmon fillet.

Enjoy!

Chef Anton Egger