Crispy Skin Salmon

32 INGREDIENTS • 8 STEPS • 1HR 35MINS

Crispy Skin Salmon

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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Hell's Kitchen
Gordon Ramsay hosts a fiery cooking competition in which the winner receives a head chef position. Tune in Thursdays at 8/7c on Fox. Stream next day on Hulu.
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.
1HR 35MINS
Total Time
Ingredients
Servings
2
us / metric
INGREDIENTS
Boneless Salmon Fillet
6 oz
Boneless Salmon Fillets
Skin On
Beluga Lentils
Yellow Onion
2
Yellow Onions, peeled, halved
Carrot
2
Carrots, peeled, cut in half lengthways
Celery
2
Celery
Bay Leaf
2
Bay Leaves
Lentils
4 cups
Lentils, rinsed
Beluga Lentils
Vegetable Stock
8 cups
Vegetable Stock
Kosher Salt
1 Tbsp
Kosher Salt
Pickled Carrots
Fennel Bulb
1
Fennel Bulb, shaved
Radish
2
Radishes, shaved
Carrot
1
Carrot, shaved
Fresh Parsley
as needed
Fresh Parsley
Leaves only
Celery Leaves
as needed
Celery Leaves
Fennel Leaves
as needed
Fennel Leaves
Sherry Vinaigrette
Shallot
6
Shallots, minced
Agave Syrup
1/2 cup
Agave Syrup
Dijon Mustard
1/2 cup
Dijon Mustard
Sherry Vinegar
2 cups
Sherry Vinegar
Freshly Ground Black Pepper
as needed
Freshly Ground Black Pepper
Kosher Salt
2 tsp
Kosher Salt
Avocado Oil
4 cups
Avocado Oil
Citrus Beurre Blanc
White Wine
1 cup
White Wine
Orange Juice
1 cup
Orange Juice
Lemon Juice
4 Tbsp
Lemon Juice
Lime Juice
4 Tbsp
Lime Juice
White Wine Vinegar
4 Tbsp
White Wine Vinegar
Heavy Cream
4 Tbsp
Heavy Cream
Black Peppercorns
2 tsp
Black Peppercorns
Bay Leaf
1
Bay Leaf
each
Unsalted Butter
2 cups
Unsalted Butter, cubed, chilled
Kosher Salt
2 tsp
Kosher Salt
Fresh Chives
4 Tbsp
Fresh Chives, chopped
Dill and Parsley
Love This Recipe?
author_avatar
Hell's Kitchen
Gordon Ramsay hosts a fiery cooking competition in which the winner receives a head chef position. Tune in Thursdays at 8/7c on Fox. Stream next day on Hulu.
Cooking InstructionsHide images
step 1
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.
step 2
Pour the lentils into a shallow pan to cool, then remove the vegetables and bay leaves. Reserve the cooking liquid.
step 3
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 (as needed) and Kosher Salt (2 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.
step 4
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.
step 5
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.
step 6
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.
step 7
Toss the pickled vegetables in the sherry vin and set aside.
step 8
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).
step 8 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).
RECIPES TAG
Date Night
Shellfish-Free
Dinner
Popular
Salmon
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