A recipe from The Homestead, Hot Springs
Photo Courtesy of the Homestead
Atlantic Salmon Confit with Yellow Lentils
4 salmon steaks
2 vanilla beans, split
1 quart extra virgin olive oil
Preheat oven to approximately 125 degrees. Place olive oil in a medium pan together with the vanilla and salmon fillets. The olive oil should cover the fish entirely. Place in the oven and cook slowly for 30-40 minutes. Reserve.
8 ounces smoked bacon, diced small
1 pound yellow lentils, parboiled
3 ounces carrots, diced small
3 ounces celery, diced small
3 ounces onion, diced small
1 tablespoon unsalted butter
1 tablespoon chopped parsley
½ cup chicken broth
1 teaspoon ground cumin
freshly ground pepper
Preheat a non-stick frying pan. Add the bacon and cook until crisp. Drain extra oil from pan, and add the onions, carrots and celery. Sauté until translucent, then add the lentils, cumin, chicken stock, butter and parsley. Allow to simmer for 5 minutes and season to taste. Reserve.
White Balsamic Dressing:
½ cup white balsamic vinegar, reduced to 1/8 cup
1 cup vanilla olive oil from cooking the salmon
1 tablespoon chives, chopped fine
1 tablespoon shallots, chopped fine
1 tablespoon honey
freshly cracked pepper
Whisk together the honey and reduced vinegar in a medium mixing bowl. Slowly whisk in the olive oil forming an emulsion. Add remaining ingredients and season to taste. Reserve.
Arrange lentils in equal portions in the middle of four plates. Drain the extra oil from the salmon and place the fillets on top of the lentils. Drizzle the dressing over the salmon and garnish with a few sprigs of herbs.