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