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Crispy Skin Salmon features perfectly seared fillets served over beluga lentils with a zesty citrus herb beurre blanc. Topped with shaved fennel salad and a sherry vinaigrette, it's a fresh and flavorful dish for two.

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1HR 35MINS
Total Time
Ingredients
Servings
2
us / metric
INGREDIENTS

6 oz
Boneless Salmon Fillets
Skin On
Beluga Lentils

2
Yellow Onions, peeled, halved

2
Carrots, peeled, cut in half lengthways

2
Celery

2
Bay Leaves

4 cups
Lentils, rinsed
Beluga Lentils

8 cups
Vegetable Stock

1 Tbsp
Kosher Salt
Pickled Carrots

1
Fennel Bulb, shaved

2
Radishes, shaved

1
Carrot, shaved

as needed
Fresh Parsley
Leaves only

as needed
Celery Leaves

as needed
Fennel Leaves
Sherry Vinaigrette

6
Shallots, minced

1/2 cup
Agave Syrup

1/2 cup
Dijon Mustard

2 cups
Sherry Vinegar

1/2 tsp
Freshly Ground Black Pepper

1 tsp
Kosher Salt

4 cups
Avocado Oil
Citrus Beurre Blanc

1 cup
White Wine

1 cup
Orange Juice

4 Tbsp
Lemon Juice

4 Tbsp
Lime Juice

4 Tbsp
White Wine Vinegar

4 Tbsp
Heavy Cream

2 tsp
Black Peppercorns

1
Bay Leaf
each

2 cups
Unsalted Butter, cubed, chilled

2 tsp
Kosher Salt

4 Tbsp
Fresh Chives, chopped
Dill and Parsley