Wild Alaskan Kim Salmon with sherried Lentils and Brown Butter Almonds

By luvyaz12

Prep 15 min
Cook: 50 min

Ingredients

• Lentils:
• 1 1/2 cup french green lentils
• 8 cloves peeled garlic
• 1 Tbsp chopped garlic
• kosher salt
• 2 Tbsp unsalted butter, softened
• 2 Tbsp EVOO
• 1/4 cup sherry vinegar
• Almonds:
• 2 Tbsp unsalted butter
• 3 oz sliced almonds
• 3/4 tsp kosher salt
• Salmon:
• 4 6 oz 1 inch thick center cut salmon fillets with skin
• kosher salt and fresh ground pepper
• 1 Tbsp olive oil
• 1 Tbsp unsalted butter

Details

Servings 4

Preparation

Step 1

1. Lentils: In a medium saucepan, heat lentils, 6 cups water, 8 cloves of garlic to boiling. Reduce heat, cover and simmer 20 to 25 minutes, until lentils are tender. Drain. Season with salt to taste

2. Mash the cooked cloves of garlic with the softened butter

3. In a large skillet heat olive oil over Medium heat. Add chopped garlic and cook, over Medium-low heat, stirring frequently until garlic begins to turn golden, approx 5 min. Add cooked lentils, toss and combine sherry vinegar. Stir in mashed garlic butter until lentils look glossy, approx 5 minutes. Add more vinegar and salt if desired, keep warm

4. Almonds: In a cold skillet, combine butter, almonds, and salt. Stir gently over Medium heat until almonds start to color and butter turns brown. Remove from heat when almonds are light brown and butter foams, approx 5 min. Let nuts darken a few minutes then pour into cold bowl to stop the browning. Add more salt if desired. Keep warm.

5. Salmon: Season the skin side of the salmon with salt and pepper

6. Place large skillet over Medium heat and add oil. Place salmon skill side in a skillet, season the flesh side wit salt and pepper. Cook until skin side in crisp, approx 5 min. Turn salmon, add butter to pan, cook 4 -5 min to Med-Rare or longer for desired doneness.

7. To Serve, spoon some lentils on a plate. Place salmon on lentils, top with almonds, drizzle brown butter on plate.