Seared Sesame Salmon with Stewed Lentils & Leek

Directions

1. For the lentils: Heat a medium pan with 1 Tbsp (15 mL) coconut oil and cook leek until rendered and lightly golden. Stir in cooked lentils, stock, rice wine vinegar, and honey. Simmer for 2-3 minutes or until most of the stock has been absorbed. Stir in sesame oil, tarragon, and season with salt and pepper. Reserve.
2. For the salmon: season each fillet with salt and pepper. Roll the fillets in sesame seeds until coated. Heat coconut oil in a large frying pan and add fillets. Cook on each side until preferred doneness, approximately 2-3 minutes per side depending on the thickness of the fillet. Keep heat on medium to prevent the seeds from burning.
3. Lay a spoonful of the lentil mixture on each plate and top with seared salmon. Garnish with fresh tarragon and a wedge of lemon.