Fennel Pollen Seared Salmon with Summer Vegetables and Black Lentils

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Serves 8


2 ounces grapeseed oil

1 clove garlic, sliced

1 bunch asparagus, diced

6 ounces black lentils, cooked

1 cup chicken stock

2 ounces unsalted butter

Salt and pepper

2 tomatoes, diced

2 ounces arugula

1 ounce wild fennel pollen

8 5-ounce portions of king salmon


Remove any bones from fish.

 In medium sauté pan heat ½ ounce grapeseed oil; sauté garlic until tender, then add asparagus and cook for one minute. Add lentils, chicken stock and the butter. Season with salt and pepper. When lentils are hot, add tomatoes and arugula; set aside.

In a large sauté pan, heat remaining 1-1/2 ounces grapeseed oil. Season the fish with salt, pepper and fennel pollen. Place fish in pan serving side up and brown, about 5 minute per side. 

To serve, place a nice amount of lentils on the plate with a little of the broth and then crown with the fish.