Crispy Skin Salmon

Make the beluga lentils: In a large heavy bottom pot, combine the Yellow Onions (2), Carrots (2) ,Celery (2), Bay Leaves (2), Lentils (4 cups), Vegetable Stock (8 cups) and Kosher Salt (1 Tbsp). Bring to a boil, then reduce to a simmer and continue simmering until the lentils are cooked through, about 15-20 minutes.

Pour the lentils into a shallow pan to cool, then remove the vegetables and bay leaves. Reserve the cooking liquid.

Make the sherry vinaigrette: In a high powered blender, combine the Shallots (6), Agave Syrup (1/2 cup), Dijon Mustard (1/2 cup), Sherry Vinegar (2 cups), Freshly Ground Black Pepper (1/2 tsp) and Kosher Salt (1 tsp) and pulse until smooth. With the blender running on medium speed, drizzle in the Avocado Oil (4 cups) to emulsify. Taste and adjust for seasoning.

Make the citrus beurre blanc: In a medium saucepan over medium-high heat, combine the White Wine (1 cup), Orange Juice (1 cup), Lemon Juice (4 Tbsp), Lime Juice (4 Tbsp) and White Wine Vinegar (4 Tbsp) and bring to a boil. Continue boiling until the mixture reduces by half, about 22-25 minutes.

Add the Heavy Cream (4 Tbsp), Black Peppercorns (2 tsp) and Bay Leaf (1) bring to a simmer. Continue simmering until the mixture reduces by half, about 10 minutes. Strain the sauce through a fine mesh sieve, discarding the solids. Place the sauce in a pot over low heat and whisk in the cold Unsalted Butter (2 cups) a few cubes at a time until all of the butter is incorporated and fully emulsified. Season with Kosher Salt (2 tsp) and stir to combine. Taste and adjust for seasoning. Add herbs (Fresh Parsley (as needed) and Fresh Chives (4 Tbsp) right before serving.

Make the salmon: pat Boneless Salmon Fillets (6 oz) skin dry on a paper towel and season with salt and pepper. Heat a nonstick pan to a soft smoking point, reduce the heat, drizzle in oil and place salmon in the pan skin side down. Cook for 5 minutes or until the salmon easily lifts from the pan, flip and cook for 2-3 more minutes. Finish in the oven if needed.

Toss the pickled vegetables in the sherry vin and set aside.

Spoon the lentils into the center of the plate and pour over spoonfuls of the beurre blanc. Lay the salmon across the lentils and place the pickled vegetables (Radishes (2), Carrot (1) and Fennel Bulb (1) on its side. Garnish with Fennel Leaves (as needed) fronds and Celery Leaves (as needed).