This elegant salmon recipe features hearty lentils and flavorful Gordal Spanish olives. Lentils are simmered in chicken stock with crispy bacon, shallots, carrots and leeks then brightened with olives and chives. Tender filets of pan grilled salmon are served over a bed of lentils for an unctuous dish that's perfect for any night of the week!
This dish was served as part of a multi-course olive-themed tasting menu at How to Cook a Wolf restaurant in Seattle. Get all the recipes here.
4 six-ounce portions of salmon
½ cup pitted and chopped Gordal olives
2 cups precooked lentils
½ cup chicken stock, preferably home made
¼ cup minced shallots
¼ minced carrots
¼ cup minced leeks
½ cup finely diced bacon
1/8 cup minced chives
Salt and pepper
To make the lentils: Heat ¼ cup olive oil in a high-sided pot over medium heat. Add the bacon, shallots, carrots, and leeks. Cook until some of the fat from the bacon has rendered and the bacon is starting to get crispy. Add the lentils and chicken stock, bring to a boil and add salt and pepper if needed. Once seasoning is adjusted, add Gordal olives and chives and keep warm until ready to serve.
To cook the salmon: Season the salmon with salt and pepper. Heat a large sauté pan over medium high heat and add about ¼ cup olive oil. When very hot, add the salmon and cook until both sides are golden brown, about 3-4 minutes per side. Set aside on paper towels to absorb any excessive oil.
Divide the warm lentils between four warm plates. Place a piece of salmon on each plate, squeeze a little lemon on each piece of fish and serve while hot.