Seared Salmon With Warm Lentil Ragout And Wilted Pea Shoots

Recipe Ingredients

4		Center cut salmon fillets - (6 to 8 oz ea) - with skin
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Olive oil
1/2 lb	227g / 8oz	Fresh pea shoots
2 tablespoons	30ml	Butter
1/4 teaspoon	1.3ml	Salt
		Warm Lentil Ragout
8 oz	227g	French green lentils
3		Garlic cloves - smashed, plus
1 tablespoon	15ml	Minced garlic
2		Bay leaves
1 section		Fresh thyme
6 oz	170g	Chorizo sausage - finely chopped
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Minced shallots
1 cup	62g / 2.2oz	Chopped peeled seeded tomatoes
2 teaspoons	10ml	Chopped fresh thyme
2 teaspoons	10ml	Chopped fresh basil
1 tablespoon	15ml	Chopped parsley
2 cups	474ml	Veal reduction
1/4 cup	15g / 0.5oz	Chopped green onions (scallions)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Season the salmon lightly with salt and pepper.

In a large skillet, heat the oil over high heat. Add the salmon, skin-side down, and cook until the skin is crisp, about 5 minutes. Turn and cook for 1 minute. Remove from the heat and transfer the salmon to a platter.

In a clean large skillet, melt the butter over medium-high heat. Add the pea shoots and cook, stirring, until slightly wilted but still bright green, about 30 seconds. Season lightly with salt and remove from the heat.

To serve, spoon the lentil ragout onto 4 large plates. Arrange the salmon and pea shoots on top and serve.

For the Warm Lentil Ragout: In a medium saucepan, combine the lentils, garlic, bay leaf, and thyme. Cover with water by 1 inch, and bring to a boil. Reduce the heat to medium-low and simmer until just tender yet still firm, 15 to 20 minutes. Drain and rinse under cold running water. Drain well. Discard the garlic, bay leaf, and thyme. Place the drained lentils in a large bowl and set aside.

In large skillet, cook the chorizo over medium-high heat until browned and the fat is rendered, about 4 minutes. Add the shallots and minced garlic, and cook, stirring, for 1 minute. Add the tomatoes, lentils, and herbs and cook for 1 minute. Add the veal reduction and bring to a boil. Reduce the heat to medium-low and simmer until thickened, about 5 minutes. Add the green onions. Season with salt and pepper. Remove from the heat and cover to keep warm until ready to serve with the seared salmon.

This recipe yields 4 servings.

Wine Pairing: Marques De Caceres Rioja Crianza, Spain, most current vintage available

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1F08) - from the TV FOOD NETWORK

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