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Salmon Filet
Salmon Filet
Prep Time: 25 min.
Cook Time: 15 min
Total Time: 40 min
Serves: 4
Equipment:
Cutting board
Large knife
Measuring spoons
Measuring cups
Non-reactive bowl
Wax paper/plastic film
Food processor
Sautee pan
Sauce pan
Sheet pan
Ingredients:
4 Salmon filets (6 oz)
½ Cup White wine
½ Cup Vegetable stock
Truffle Butter:
1 Stick Butter
¼ Cup Black truffle oil
1 Tablespoons Sliced black truffles
Lentil Salad:
1 Cup Black lentils
3 Cups Water
¼ Cup Red onions, sliced
¼ Cup Green bell peppers, sliced
¼ Cup Red bell peppers, sliced
¼ Cup Yellow bell pepper, sliced
3 Tablespoon Cilantro
2 Each Lime and lemon
1 Tablespoon Extra virgin olive oil
Plantain Cake:
1 Each Ripe plantain, sliced
2 Tablespoon Olive oil
To Taste Salt and pepper
Instructions:
Truffle butter:
PLACE the butter, truffle, and oil in a food processor, and 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 when ready to serve.
Salmon:
SEASON the salmon filets with salt and pepper, and place the presentation side of filet down in a sauté pan over high heat until golden brown (2-3 min) then flip for same amount of time.
ADD the wine and stock, and let reduced until salmon is ready. Set aside.
Lentils:
PLACE the black lentils in boiling water, cook about 25 minutes (“al dente”), and allow to cool.
ADD all the remaining ingredients for the salad into the lentils; mix well and set aside.
Plantain Cakes:
PREHEAT to 350°F.
PLACE the plantain slices on a sheet pan (cookie sheet), drizzle with the olive oil, salt, and pepper, and cook for 20 minutes in preheated oven until golden brown. Set aside.
Build:
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.
SERVE.