Local Flavour: Grilled Clayoquot
Salmon with Thyme Potato Hash and Lentil Ragout
If you happened to pick-up the November
2002 issue of Delicious Living magazine, you would have come across Executive
Chef Tim May's recipe for grilled salmon a la Quait Bay. Here it is again.
LENTIL RAGOUT - 1/2 cup dried lentils
- 1 medium onion, diced
- 1
large stalk celery, diced
- 3 cloves garlic, minced
- 1 T olive oil
- 1
T chopped fresh thyme
- 6 medium Roma tomatoes, diced
- 4 ounces tomato
paste
- 1 cup vegetable stock
- 1/2 t sea salt
- freshly ground
black pepper to taste
THYME POTATO HASH
- 1 medium onion,
slices
- 2 T olive oil, divided
- 3 medium russett potatoes, peeled
and dices
- 2T chopped fresh thyme
- salt and pepper to taste
ALSO
- 2 leeks, julienned (about 1/2 cup)
- 1T vegetable or canola oil
- 4
salmon steaks, 8 ounces each (even thickness)
- sea salt
- coarsely
ground black pepper corns
- 1 lemon, halved
- 3-4 thyme sprigs
- To make the ragout: In a small saucepan, soak lentils in cool water 15 minutes.
Drain,then cover with fresh water and cook over medium heat until soft. Separately,
saute onion, celery and garlic in olive oil for 5 minutes. Stir in thyme, tomatoes
and tomato paste. Add stock and bring to boil. Reduce heat, cover and simmer for
30 minutes. Stir in lentils and season.
- To make potato hash: In large
skiller, saute onion in 1T olive oil until transparent. Add 1T oil and potatoes,cooking
until carmelized - about 40 minutes. Add thyme and season lightly. Cover to keep
warm on stovetop.
- Meanwhile, saute leeks in oil over high heat until dark
and crispy. Drain on a paper towel.
- Pre-heat grill. Brush salmon with
oil. Season with s&p; and squeeze lemon overtop. Hand-crush 1-2 thyme sprigs and
sprinkle over top. Grill briefly-do not overcook.
- To serve: Place a dollop
of lentil ragout on a warm plate an top with a dollop of potato hash. Flatten
to small mound and place salmon steak on top. Garnish with thyme sprig and crispy
leeks.
Per serving: 798 calories, 43% fat calories, 38g fat, 7g sat
fat, 150 mg cholesterol, 57g carbs, 58g protein. |