Pan-Seared Salmon with Sherry Vinegar Lentils and Lemon-Yogurt Sauce
20min
30min
4
545
Chef's Note
This dish is a masterclass in using the 'Acid Pantry' discussed in the blog. We use sherry vinegar to provide a sharp 'treble' note to the earthy lentils, and lactic acid from the yogurt to provide a creamy, tangy contrast to the fatty salmon. If the dish feels 'flat' at the end, don't add more salt—add that final squeeze of lemon juice to wake up the flavors.
Tags
Ingredients
4 6-ounce portions Salmon fillets
1 cup French green lentils (Puy)
2.5 cups Chicken or vegetable broth
3 tablespoons Sherry vinegar
1 large Shallot, finely minced
1/2 cup Greek yogurt, plain
1 whole Lemon
2 tablespoons Fresh dill, chopped
3 tablespoons Extra virgin olive oil
1 teaspoon Honey
to taste N/A Kosher salt and black pepper
Instructions
- 1
In a medium saucepan, sauté half of the minced shallot in 1 tablespoon of olive oil over medium heat until translucent, about 3 minutes.
- 2
Add the lentils and broth to the saucepan. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes until lentils are tender but still hold their shape. Drain any excess liquid.
- 3
While lentils cook, prepare the 'lactic acid' component: In a small bowl, whisk together the Greek yogurt, lemon zest, 1 tablespoon of lemon juice, half of the chopped dill, and a pinch of salt. Set aside.
- 4
Once the lentils are cooked, stir in the sherry vinegar, honey, the remaining minced shallot, and the remaining dill. Season generously with salt and pepper. The vinegar will brighten the earthy flavor of the lentils.
- 5
Pat the salmon fillets completely dry with paper towels and season with salt and pepper.
- 6
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Place salmon skin-side down (if applicable) and sear for 4-5 minutes until the skin is crispy.
- 7
Flip the fillets and cook for another 2-3 minutes until the internal temperature reaches 125°F (52°C) for medium-rare.
- 8
To serve, spoon a generous portion of the sherry vinegar lentils onto each plate. Top with a salmon fillet and a dollop of the lemon-yogurt sauce. Finish with a final squeeze of fresh lemon juice over the fish.
Nutrition Information (per serving)
545
48g
32g
25g
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