Salmon Filet
Qty Measure Ingredient
4 7oz Salmon filets
¼ cup white wine
¼ cup vegetable stock
For the Truffle Butter:
1 Pound butter
1 Cup black truffle oil
2 tbls sliced black truffles
For the lentil salad:
1 Cup Black lentils
2 cups water
1/4 Cup green peppers slices
1/4 Cup red onions slices
1/4 Cup red peppers slices
1/4 Cup yellow pepper slices
3 Tablespoon cilantro
2 Each lime and lemon
1 Tablespoon extra virgin olive oil
Plantain cake:
1 each Plantain, ripen and sliced
2-tablespoon Olive oil, salt and pepper
For the butter:
Place the butter, truffle and oil in a food processor, mix until well combined, roll into a cylinder shape and wrap with plastic film, place in the freezer, cut a slice of the butter and place on top of the salmon
Instruction:
Season the Salmon filets with salt and pepper, place the filet in a high heat sauté pan until golden brown both sides, add the wine and stock, and let reduced until salmon is ready. Set aside.
Place the black lentils in boiling water, cook until "al dente consistency" let cool,
Add all the remaining ingredients for the salad into the lentils mix well and set aside.
Place the plantain slices in a cooking sheet, drizzle with the olive oil salt and pepper, and cook for 20 minutes in a 350 degree oven until golden brown. Set aside.
Place the plantains in the bottom of the plate, the lentils right on top and the salmon filet as well. Add the butter right on top so it will melt and serve.
Suggested wine pairing:
Lorena Garcia Chardonnay and Pinot Grigio
Serves: 6
Prep Time: 20 m
Cook Time: 15 m
Total Time: 35 m
Source: Lorena Garcia
Category: Salad