4 6-ouncesalmon filletsseasoned with salt and pepper
¼cupcorn oil
2shallotsminced
1clovegarlic
1½cupssliced porcini mushrooms
3tablespoonsbutter
¼cupMadeira wine
1½cupscream
Bacon-Braised Lentils
½cupeach diced celerycarrots, leeks and onions
4ouncesdiced slab bacon
2clovesminced garlic
2tablespoonsolive oil
2cupsgreen lentils
4cupschicken stock
1bay leaf
3sprigs thyme
Instructions
Preheat oven to 350 degrees.
In oven-proof sauté pan, heat oil over medium-high heat. Season fish and place flesh side down into hot pan. Sear 4 minutes per side until brown and crisp. Finish in oven, basting with fat. Allow 8 minutes or until internal temperature reaches 130 degrees. Remove. Let rest.
Porcini Cream
For porcini cream sauce, drain most fat. Add butter. Brown porcinis. Add shallots, garlic and sprig of thyme. Cook until mushrooms are soft. Deglaze with Madeira wine. Add cream. Reduce until sauce is thickened. Season with salt, lemon juice and fresh thyme.
Bacon-Braised Lentils
Render bacon. Add 2 tablespoons olive oil. Add mirepoix (celery, carrots, leeks and onions). Sweat until softened. Add garlic, 2 cups green lentils, 4 cups chicken stock, bay leaf and thyme. Simmer on low until liquid is absorbed and lentils are soft. Season. Serve with salmon and porcini cream sauce.