Grilled Clayoquot Salmon with Thyme Potato Hash and Lentil Ragout
  • 1/2cup dried lentils
  • 1medium onion, diced
  • 1large celery stalk, diced
  • 3cloves garlic, minced
  • 1tablespoon olive oil
  • 1tablespoon chopped fresh thyme
  • 6medium Roma tomatoes, diced
  • 4ounces tomato paste
  • 1cup vegetable stock
  • 1/2teaspoon sea salt
  • Freshly ground black pepperto taste
  • 1medium onion, sliced
  • 2tablespoons olive oil, divided
  • 3medium russet potatoes, peeled and finely diced
  • 2tablespoons chopped fresh thyme
  • Salt and pepperto taste
  • 2 leeks, juliennedenough to make 1/2 cup
  • 1tablespoon vegetable or canola oil
  • 4(8 ounces each) salmon steaks, skin on
  • Sea salt
  • Black peppercorns, coarsely ground
  • 1 lemon, halved
  • 3-4 thyme sprigs
  1. To make lentil ragout: In a small saucepan, soak lentils in cool water for 15 minutes. Drain, then cover with fresh water and cook over medium heat until soft but not mushy, about 15 minutes. In a separate pan over medium heat, sauté onion, celery, and garlic in olive oil for 5 minutes. Stir in thyme, tomatoes, and tomato paste. Add vegetable stock and bring to a boil. Reduce heat, cover, and simmer gently for 30-40 minutes. Stir in lentils; season with salt and pepper.
  2. To make potato hash: In a large skillet, add sliced onion and 1 tablespoon olive oil; sauté over medium heat until transparent. Add 1 tablespoon olive oil and potatoes; cook until golden brown and caramelized, stirring occasionally, about 40 minutes. Add thyme and season lightly with salt and pepper. Cover and keep warm on stovetop.
  3. Meanwhile, sauté leeks in oil over high heat until dark and crispy. Drain on a paper towel.
  4. Preheat grill. Brush salmon skins with oil. Season lightly with sea salt and crushed peppercorns. Squeeze lemon over flesh. Hand-crush 1-2 thyme sprigs and sprinkle over top. Grill briefly to avoid drying fish. Keep warm.
  5. To serve, place a dollop of lentil ragout on a plate and top with a dollop of potato hash. Flatten the mound slightly with the back of a spoon and place grilled salmon on top. Garnish with a sprig of fresh thyme and crispy leeks.
Recipe Notes
Nutrition Facts
Grilled Clayoquot Salmon with Thyme Potato Hash and Lentil Ragout
Amount Per Serving
Calories 798
* Percent Daily Values are based on a 2000 calorie diet.

Calories 798,Fat 38,Perfat 43,Cholesterol 150,Carbo 57,Protein 58