Califonia Bountiful
Main Dish

Pan roasted wild salmon with Umbrian lentil salad

Michael Tuohy
Grange Restaurant, Sacramento

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2 lb. Umbrian lentils
1 red onion, diced small
1 red bell pepper, diced small
1 cucumber, peeled, seeded and diced small
1/2 cup chopped sun-dried tomatoes
1 bunch flat leaf Italian parsley, chopped
1 1/2 cups good quality extra virgin olive oil
1/2 cup white balsamic vinegar
Kosher salt, to taste
3 lb. wild salmon fillets (approximately 7 oz. each)


For lentil salad
Place lentils in a pot of cold water and bring to a boil; reduce to a simmer and cook until tender, about 45 minutes. Remove from stove and drain off cooking liquid. Rinse immediately under cold running water to stop cooking; cool. Drain excess liquid and place lentils in a large bowl. Add vegetables, parsley, oil and vinegar. Season with kosher salt to taste; reserve.

For salmon
Preheat oven to 350 degrees. Get a sauté pan, non-stick preferred. Season salmon with salt. Allow pan to get good and hot. Add a small amount of olive oil to pan. Cook salmon, flesh side down, for 3 minutes; turn. Place pan in oven to finish cooking to medium rare, about 4 more minutes.

To serve:
Place a large spoonful of lentil salad on a plate and top with a salmon fillet. Drizzle with a little olive oil and garnish with micro arugula or a favorite herb, such as cut chives.

Serves 6

Chef’s wine tip
“Serve with a Tablas Creek Rose Paso Robles 2008. This is a great ‘fish wine,’ particularly salmon. It’s dry, crisp and fruity, not oaky, with the right level of acidity—a great accompaniment!”

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