Recipe: Pan fried salmon escalopes

Name: Pan fried salmon escalopes
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6 servings
Cuisine: French
Ingredients: a special recipe adequate for persons suffering from type 2-diabetes; Pan fried salmon escalopes for 6 persons :6 fresh salmon escalopes (150 grams = 5 oz each); 400 grams (nearly 1 lb) green lentils; 1 onion thinly sliced; 1 carot cut into small cubes ("mirepoix"); 1 bayleaf; 50 greams (1.5 oz) smoked duck breast ("magret") cut into small cubes; 5 centiliters (1.5 lq oz) olive oil; table salt, salt "flower", grounded black pepper and 10 grams (1/3 oz) crushed black pepper corns; 30 grams (1 oz) sesam seeds, justed roasted without any fat into a frying pan

By chef patrick Asfaux 4.8/5 (4 reviews)

Prep 30 min

Cook 40 min

Total 1h10

Servings 6 serv.

Six fresh salmon escalopes, 150 g each, pan-fried 90 seconds per side. Served on Puy lentils cooked 25 minutes with onion, carrot and bay leaf. The trick: smoked duck breast cubes pan-fried after the salmon, then tossed with the lentils. Finish on the plate: fleur de sel on one side, cracked pepper on the other, toasted sesame seeds on top.

Ingredients for 6 servings

Adjust for

servings

a special recipe adequate for persons suffering from type 2-diabetes

Pan fried salmon escalopes for 6 persons :

6 fresh salmon escalopes (150 grams = 5 oz each)
400 grams (nearly 1 lb) green lentils
1 onion thinly sliced
1 carot cut into small cubes ("mirepoix")
1 bayleaf
50 greams (1.5 oz) smoked duck breast ("magret") cut into small cubes
5 centiliters (1.5 lq oz) olive oil
table salt, salt "flower", grounded black pepper and 10 grams (1/3 oz) crushed black pepper corns
30 grams (1 oz) sesam seeds, justed roasted without any fat into a frying pan

Step-by-step directions

1 cooking of the lentils : heat 2 centiliters of olive oil in a pan, add the onion, the carot et the beyleaf, let it sweat during 5 minutes, covered with a lid, then add the well cleaned lentils. Stir and add 1.1 qt (1 liter) of water. After 10 minutes boiling, season with salt and grounded black pepper and continue cooking at slow boil during 15 minutes : after a total 25 minutes cooking, the lentils should be cooked but slightly firm. Keet the pan covered but out of the hob

2 cooking of the salmon : either on a plancha (1 minute each side) or fried panned in the remaining oil quantity 1.5 minutes on each side. After cooking, lay the escalopes on absorbing paper

3 put the frying pan under heat again (you have kept the fat inside), pour the drained lentils in it (without the bayleaf), stir with the fried duck breast cubes and serve

Presentation :

Spread the lentils and meat cubes into nice dishes, cover with an escalope, put on one side of the escalope a little salt "flower" and some crushed black pepper and on the other side a few roastes sesam seeds

The combination of the tastes of salmon, duck breast, plus the texture of salt, pepper and sesam make this "diet" recipe a noble one !

A chef's advice

You can cook this year-round, but it shines in autumn and winter when Puy lentils belong on the plate. Salmon prices drop once cold weather arrives. Puy lentils hold their shape during cooking, no fussing required. For wine, you're on solid ground: a crisp Sancerre or Chablis work perfectly. The smoked duck breast demands a mineral white wine, nothing too heavy. If red's your thing, stay light, a Beaujolais village, nothing fancy. Skip buttery Meursault, too rich with salmon. This is a Sunday family dinner or a relaxed Monday night. Not a show-off dish, just good eating without three hours at the stove. Escalopes cook on a griddle or in a pan, five minutes flat, and your lentils are already done. Skip extra sides. Wine, bread, that's it.

Frequently asked questions

Can I replace the smoked duck breast with something else?

Yes. Smoked bacon in small dice (40 g) works well. Or quality lardon pieces. The duck brings dry smoke, so skip fresh poultry breast, it'll turn mushy when cooked.

How do I stop the salmon sticking to the pan?

Oil must smoke before you lay the escalopes down. Wait for it to really smoke. Don't move them, leave 90 seconds per side untouched. Paper towel after to blot any residual moisture.

Can I cook the lentils the day before?

Absolutely. Cook, cool, store in a sealed container in the fridge. Next day, reheat gently with a splash of water if needed, then add the pan-fried duck. The salmon always goes in fresh, last minute.