Instructions

1. 1 Green Lentils
2. 2 1. Cook lentils with thyme until 90% cooked
3. 3 2. Transfer on sheet tray to cool
4. 4 3. Portion to 90 g
5. 5 Sauce Vierge
6. 6 1. In a mixing bowl, add shallots, sherry vinegar, coriander seeds and salt
7. 7 2. Slowly add in olive oil, mixing to emulsify
8. 8 3. Add tarragon and chives to finish
9. 9 4. Adjust seasoning as needed
10. 10 Roasted Beets
11. 11 1. Preheat oven to 375⁰F
12. 12 2. Wrap beets (whole, not peeled) in foil with a bit of olive oil and salt
13. 13 3. Place in oven for about 1 hour or until fully cooked. Cook time can very depending on the size of the beets
14. 14 4. Set aside to cool. Once cooled, peel and cut into medium sized cubes
15. 15 Seared Salmon
16. 16 1. Heat frying pan on high heat until smoky. Once smoking, turn the pan to medium heat and place Canola oil in pan, enough to cover the bottom (about 15 ml).
17. 17 2. Place salmon skin side down in pan and cook until skin is golden brown
18. 18 3. Add a knob of butter into pan with salmon and place into 375⁰F oven until cooked to desired temperature
19. 19 4. Place a separate pan on medium heat. Once pan is heated, add in a knob of butter, add in cooked lentils, cooked beets and grapes and sauté until everything is warmed through and soft.
20. 20 5. Once cooked through, add in Kale and deglaze with about 30 ml of white wine
21. 21 6. Cook on medium heat until kale is soft
22. 22 7. Adjust seasoning as needed
23. 23 8. Warm up Sauce Vierge in separate pan or bowl and set aside for plating
24. 24 9. When plating, place lentils and beets at bottom, then place salmon skin side up, on top
25. 25 10. Top dish with Sauce Vierge and enjoy!