Caramel Salmon with Puy Lentils

Developed by Chef Claire Tansey. Highlights sugar's role in caramelization. Makes 4 servings.


Caramel Salmon: 

4 salmon fillets

4 tsp canola oil

1/2 tsp salt

1/2 cup granulated sugar

2 tbsp water

2 tbsp lime juice

3 tbsp soy sauce

Puy Lentils:

1.5 cups Puy Lentils

3 tbsp olive oil, divided

1 large shallot, minced

1 carrot, very finely diced

1/2 fennel bulb, very finely diced

1 large clove of garlic, minced

1-2 tbsp rice wine vinegar

2 tbsp chopped chives


Caramel Salmon:

Brush salmon all over with canola oil. Sprinkle with salt. Heat a large non-stick pan over medium-high. Add salmon, skin-side down, and cooke 2-3 minutes or until golden. Flip and cook another 1-2 minutes. Transfer to a platter. Wipe out the pan. 

Reduce heat to medium. Add sugar and water and cook, swirling occassionally, until deep amber, about 5 minutes. Carefully add lime juice and soy sauce and cook another minute. Place salmon back into pan, skin-side up, and swirl to heat through. 

Puy Lentils:

Boil lentils in a large pot of salted water until tender, 20-25 minutes. Drain. 

Heat a medium saucepan over medium heat. Add 2 tbsp oil. Add shallot, carrot, fennel and garlic and cook gently until soft, about 6 minutes. Add lentils and stir gently to combine. Stir in vinegar, remaining oil and chives. Serve hot or warm.