Seared Salmon with Balsamic-Lentil Ragout

Directions

1. Combine lentils, stock, and bay leaf in a saucepan. Bring to a boil, reduce to simmer for 15–17 minutes, until lentils are tender but not soft. Drain and discard bay leaf. Reserve.
2. In a rondeau or wide sauté pan, heat oil over medium heat. Add onion, carrot, and celery, cooking until softened and lightly caramelized, approximately 6–8 minutes. Add garlic and tomato paste and cook for 1 minute.
3. Deglaze with balsamic vinegar, scraping up any bits. Add sugar, thyme, salt, and pepper. Fold in cooked lentils and a splash of stock as needed for saucy consistency.
4. Simmer for 5 minutes and finish with olive oil. Hold warm or chilled for service.
5. Toss carrots with oil, salt, and pepper and roast at 400°F (200°C) for 18–20 minutes, until tender and lightly caramelized. Optionally, finish with a drizzle of honey or oil before plating.
6. Heat a sauté pan over medium-high heat and add oil. Pat salmon dry and season with salt and pepper. Sear skin-side down for 4–5 minutes until crisp. Flip and cook 2–3 minutes more, until just opaque.
7. To serve, add ⅓ cup (75 mL) of balsamic-lentil ragout onto the center of the plate. Arrange roasted carrots alongside and top with seared salmon, skin side up. Optionally, finish with microgreens, a drizzle of oil, or aged balsamic.