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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.
1HR 35MINS
Ingredients
Servings
2
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
as needed
Freshly Ground Black Pepper
2 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