Seared Steelhead Salmon #SeafoodRecipesWorldwide

Photo Source:Seared Steelhead Salmon by rwolff2012, on Flickr

Seared Steelhead Salmon

Ingredients:

4 fillets of salmon, steelhead or trout
Kosher salt
2 tablespoons canola or grapeseed oil
1 cup black beluga lentils
1 pint chicken or pheasant broth
1 pint water
1 sprig sage
1 minced shallot
1 minced Fresno or red jalapeno chile
1/2 cup minced cremini or button mushrooms
1/4 cup minced hard salami
2 tablespoons olive oil
1/2 cup minced parsley
2 tablespoons salmon or steelhead caviar
Juice of a lemon

Procedures:

1.) Rinse the salmon and pat dry. Sprinkle with salt on both sides and set aside.

2.) Bring the water and chicken broth to a simmer and add the sage sprig. Taste for salt and add it needed. Pour in the lentils and let simmer until just done. You want them al dente. Drain into a colander, remove the sage and set aside.

3.) Meanwhile, heat the 2 tablespoons olive oil in a pan over medium-high heat. When it’s hot, add the shallot, salami, mushrooms and chili and saute until it begins to brown. Turn off the heat and add all but 2 tablespoons of the lentils and parsley. Mix well and set aside.

4.) Get another pan hot and add the grape-seed oil; you can use canola oil if you can’t find grape-seed. Get the oil good and hot. Pat the fish fillets dry again and place flesh side down on the pan. You may need to do this in batches.

5.) Turn the heat down to medium-high and sear for 3-5 minutes, depending on how thick the fillet is. Turn carefully and sear on the other side for 3-4 minutes.

6.) After you turn the fish, add in 1 tablespoon of salmon caviar to the lentils and give it some lemon juice. mix gently to combine.

7.) To assemble, lay out some of the lentil mixture and top with the steelhead. Mix the remaining salmon caviar and beluga lentils and top the fish with it. Give the fish a little hit of lemon juice and serve at once.

8.) Serves 4