Grilled Clayoquot Salmon With Thyme Potato Hash And Lentil Ragout
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Grilled Clayoquot Salmon With Thyme
Potato Hash And Lentil Ragout November, 2002  Serves 4 /
Salmon has long been the most important food to northwestern Native
Americans, both nutritionally and culturally. Because the fish was
plentiful and easily dried and stored, families were assured of a
steady food supply as they wintered in cedar longhouses. This
recipe by Chef Timothy E. May of Clayoquot Wilderness Resorts takes
advantage of freshly caught salmon from Clayoquot Sound on
Vancouver Island's Pacific side.Lentil Ragout: 1/2 cup dried lentils 1 medium onion, diced 1 large celery stalk, diced 3 cloves garlic, minced 1 tablespoon olive oil 1 tablespoon chopped fresh thyme 6 medium Roma tomatoes, diced 4 ounces tomato paste 1 cup vegetable stock 1/2 teaspoon sea salt Freshly ground black pepper, to taste Thyme Potato Hash: 1 medium onion, sliced 2 tablespoons olive oil, divided 3 medium russet potatoes, peeled and finely diced 2 tablespoons chopped fresh thyme Salt and pepper, to taste 2 leeks, julienned (enough to make 1/2 cup) 1 tablespoon vegetable or canola oil 4 salmon steaks, 8 ounces each, skin on Sea salt Black peppercorns, coarsely ground 1 lemon, halved 3-4 thyme sprigs 1. To make lentil ragout: In a small saucepan, soak lentils in cool water for 15 minutes. Drain, then cover with fresh water and cook over medium heat until soft but not mushy, about 15 minutes. In a separate pan over medium heat, sauté onion, celery, and garlic in olive oil for 5 minutes. Stir in thyme, tomatoes, and tomato paste. Add vegetable stock and bring to a boil. Reduce heat, cover, and simmer gently for 30-40 minutes. Stir in lentils; season with salt and pepper. 2. To make potato hash: In a large skillet, add sliced onion and 1 tablespoon olive oil; sauté over medium heat until transparent. Add 1 tablespoon olive oil and potatoes; cook until golden brown and caramelized, stirring occasionally, about 40 minutes. Add thyme and season lightly with salt and pepper. Cover and keep warm on stovetop. 3. Meanwhile, sauté leeks in oil over high heat until dark and crispy. Drain on a paper towel. 4. Preheat grill. Brush salmon skins with oil. Season lightly with sea salt and crushed peppercorns. Squeeze lemon over flesh. Hand-crush 1-2 thyme sprigs and sprinkle over top. Grill briefly to avoid drying fish. Keep warm. 5. To serve, place a dollop of lentil ragout on a plate and top with a dollop of potato hash. Flatten the mound slightly with the back of a spoon and place grilled salmon on top. Garnish with a sprig of fresh thyme and crispy leeks. Calories 798,Fat 38,Perfat 43,Cholesterol 150,Carbo 57,Protein 58 |
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