Roasted Alaska Salmon with Creamy Lentils,
Smoked Bacon and Scallions
Johnathan Sundstrom, Executive Chef

4 -6 oz. Alaska King Salmon filets
1 T. Butter
1 t. Olive oil
Kosher or sea salt
Fresh ground black pepper

Heat a medium, non stick saute pan, add oil and butter, saute salmon until golden and crispy, turn over, then place entire pan in a 450 degree oven for 2-4 minutes, until salmon is medium rare. Remove from pan, rest 2 minutes before plating.

1 T. Butter
1 cup Red lentils, parcooked
1 cup French green lentils, parcooked
1 cup Brown lentils, parcooked
1 t. Garlic, minced
½ cup Cream
1 cup Chicken stock
¼ cup Green onions, sliced thin
½ cup Smoked bacon lardons, rendered crisp
½ cup Tomato, peeled, seeded and diced
Kosher or sea salt
Fresh ground black pepper
¼ cup Micro greens or tender herb salad

Melt butter in a large sauce pan, add garlic, toast until light golden, add lentils, cream, chicken stock; simmer 3-4 minutes, stirring to combine; add bacon, scallions, tomato and seasoning. Spoon into serving bowls, then top with salmon filets and a bundle of micro greens.

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