Skip to main content

Olive Oil-Poached Salmon with Pickled Ramps


Having friends who fish is the best. Well, really, having friends who fish and share is the best! Jake came home with a large fillet of salmon from Phil, a friend at work. Sweet! So, last night, I poached it in olive oil, put it on a bed of lentils, and topped it with some pickled ramps. Dinner!!

Ingredients
Olive Oil-Poached Salmon
  • salmon fillets (serving sizes vary, but I did 1/4 pound per person for this dinner)
  • olive oil as needed
  • 6 cloves garlic, peeled and crushed
  • 3 to 4  fresh fennel fronds
  • freshly ground salt
  • freshly ground pepper
Lentils
  • 1/4 C olive oil
  • 1 large onion, peeled and thinly sliced
  • 1 medium fennel bulb, trimmed and thinly sliced
  • 1 t ground cumin
  • 1 C brown lentils
  • 2 C fresh tomato wedges
  • 1 t ground sea salt
  • olive oil for serving
To Finish
  • freshly ground salt
  • pickled ramps 


Procedure
Olive Oil-Poached Salmon
Select a large enough pot that the salmon fillets can sit flat without touching each other.

Pour olive oil into the pot so that it’s about ½” deep. Add garlic and fennel fronds. Bring the olive oil to a simmer and cook for 10 minutes. Lower the salmon fillets – skin-side down – into the warm oil. Poach for 10 to 12 minutes. Flip the fillets and poach for another 5 to 6 minutes. If using immediately, serve warm.

Lentils
Heat oil in a large, flat-bottom pan. Add the onions, fennel, and cumin. Cook, stirring occasionally until the onions are deeply caramelized, approximately 45 to 60 minutes. Do not rush this step.

Sort through the lentils and place them in a medium saucepan. Add water to cover the lentils completely by at least an inch. Bring to a boil over medium heat. Reduce heat to a simmer and cover. Cook for 20 minutes or until the lentils are tender but still retaining their shape. Drain the lentils and set aside.

When the onions are cooked, stir in the tomatoes. Add the lentils, 2 C of water, and the salt. Stir to combine. Decrease the heat to keep the liquid at a slow simmer. Cover and cook for approximately 20 minutes. Remove the lid and stir. If there is still liquid, cover again and cook till no liquid remains. 

To Finish
Spoon lentils onto individual serving plates or bowls. Drizzle with olive oil. Place the salmon on top of the lentils. Sprinkle with freshly ground pepper. Garnish with pickled ramps. Serve immediately.

Comments

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas