The other day I went down to Gulf Seafoods and bought a salmon fillet with the skin on. I had a can of lentils in the cupboard, so I couldn’t pass up on some sauteed lentils for the base of the dish. I first cut up some leek and garlic and sauteed them in a pan with a generous slurp of olive oil, salt, pepper and thyme.
While this was cooking away, I removed any obvious bones from the Salmon with a pair of tweezers and generously salted the skin. Using another pan I heated a bit of butter and oil on high. When the pan was nice and hot I placed the salmon in, skin side down to crisp.
– ensure that enough oil is used with the leeks and garlic as the lentils are more like a salad and need plenty of oil and lemon juice
– get the pan nice and hot before adding the salmon to make sure that the skin is crispy
– only warm the lentils through in the pan for a brief amount of time, since canned lentils are already cooked