Sauteed Salmon with French Lentils, Celery Leaves and Herb Infused Olive Oil
This tasty dish from local Madison restaurateurs is the perfect comfort meal for chilly fall nights.
- 16 ounces salmon
- Canola oil
- Salt and pepper
- 2 tablespoons butter
- 1 clove garlic
- 1 sprig thyme
- ¼ lemon (in wedge)
- 1 cup French du Puy lentils
- 2½ cups chicken broth
- 3 carrots
- 5 cloves garlic
- 1 leek
- 1 yellow onion
- 2 celery stalks
- Olive oil
- Herb Oil:
- 1 bunch parsley
- 1 bunch basil
- 1 cup canola oil
- 20 celery leaves, for garnish
After thawing, place salmon on a paper towel, and bring to room temperature. Set aside.
Make Herb Oil
Add leaves and oil to a blender. Blend until green oil is floating on top and the leaves are fully blended. This should take about 7 minutes. (Note: the blender could be hot after blending so open with caution.)
Peel and dice carrots. Clean and dice leek. Clean and dice celery. Peel and dice onion. Finely chop garlic. On medium/high heat coat pan in olive oil, put all vegetables in the pan, season with salt and pepper, and sweat for about five minutes or until translucent and soft. Add lentils and stock, and simmer for fifteen minutes or until lentils are tender but not mushy.
Once lentils and stock are in the pan, season salmon generously with salt and pepper, heat sauté pan over high heat, and add canola oil to lightly coat the bottom of the pan. Let the oil heat until almost smoking and add salmon skin side down. After 2 minutes reduce to medium heat, and add garlic, thyme, butter, and lemon. Cook for 5 minutes while basting (spooning butter over salmon over and over). Remove salmon from the pan.
Place lentils on a plate, with salmon on top. Garnish with green oil and celery leaves. Enjoy!
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Shaina Robbins Papach and Joe Papach
Shaina Robbins Papach and Joe Papach bring over 20 years of restaurant industry experience and a desire to reimagine the Midwest food of their childhood. Madison native Shaina, and Chicago-bred Joe, were drawn back to the Midwest after stints at several renowned Michelin-starred restaurants in New York and California. Their newest project, The Harvey House, opening spring 2021 in downtown Madison, draws inspiration from the warmth and generosity of Wisconsin’s storied supper clubs, and seasonal produce from local purveyors.