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Seared Salmon with Warm Lentil Ragout and Wilted Pea Shoots (Emeril Lagasse) Recipe

Seared Salmon with Warm Lentil Ragout and Wilted Pea Shoots (Emeril Lagasse) Recipe

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Seared Salmon with Warm Lentil Ragout and Wilted Pea Shoots (Emeril Lagasse)

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Ingredients:

Serving

4 (6 to 8-oz) center cut salmon fillets, with skin
salt and freshly ground black pepper
2 tbsp olive oil
1/2 lb fresh pea shoots
2 tbsp butter
1/4 tsp salt
warm lentil ragout , recipe follows
8 oz french green lentils
3 whole garlic cloves, smashed
2 bay leaves
1 sprig fresh thyme
6 oz chorizo sausage, finely chopped
2 tbsp olive oil
2 tbsp minced shallots
1 cup peeled, seeded and chopped tomatoes
2 tsp chopped fresh thyme
2 tsp chopped fresh basil
1 tbsp chopped parsley
2 cups veal reduction
1/4 cup chopped green onions ( scallions)
salt and freshly ground black pepper

Directions:

Season the salmon lightly with salt and pepper.
In a large skillet, heat the oil over high heat. Add the salmon, skin side down, and cook until the skin is crisp, about 5 minutes. Turn and cook for 1 minute. Remove from the heat and transfer the salmon to a platter.
In a clean large skillet, melt the butter over medium-high heat. Add the pea shoots and cook, stirring, until slightly wilted but still bright green, about 30 seconds. Season lightly with salt and remove from the heat.
To serve, spoon the lentil ragout onto 4 large plates. Arrange the salmon and pea shoots on top and serve.
Wine Pairing: Marques De Caceres Rioja Crianza, Spain, most current vintage available
Warm Lentil Ragout:
In a medium saucepan, combine the lentils, garlic, bay leaf, and thyme. Cover with water by 1 inch, and bring to a boil. Reduce the heat to medium-low and simmer until just tender yet still firm, 15 to 20 minutes. Drain and rinse under cold running water. Drain well. Discard the garlic, bay leaf, and thyme. Place the drained lentils in a large bowl and set aside.
In large skillet, cook the chorizo over medium-high heat until browned and the fat is rendered, about 4 minutes. Add the shallots and minced garlic, and cook, stirring, for 1 minute. Add the tomatoes, lentils, and herbs and cook for 1 minute. Add the veal reduction and bring to a boil. Reduce the heat to medium-low and simmer until thickened, about 5 minutes. Add the green onions. Season with salt and pepper. Remove from the heat and cover to keep warm until ready to serve with the seared salmon.
Yield: 4 servings

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	640.7 Kcal (2682 kJ)
Calories from fat	343.19 Kcal
		% Daily Value*
Total Fat	38.13g	59%
Cholesterol	50.35mg	17%
Sodium	477.77mg	20%
Potassium	778.82mg	17%
Total Carbs	45.05g	15%
Sugars	6.11g	24%
Dietary Fiber	20.13g	81%
Protein	31.37g	63%
Vitamin C	15.3mg	26%
Vitamin A	0.1mg	2%
Iron	5.2mg	29%
Calcium	59.9mg	6%

Amount Per 100 g
Calories	218.61 Kcal (915 kJ)
Calories from fat	117.1 Kcal
		% Daily Value*
Total Fat	13.01g	59%
Cholesterol	17.18mg	17%
Sodium	163.02mg	20%
Potassium	265.73mg	17%
Total Carbs	15.37g	15%
Sugars	2.09g	24%
Dietary Fiber	6.87g	81%
Protein	10.7g	63%
Vitamin C	5.2mg	26%
Iron	1.8mg	29%
Calcium	20.4mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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