Pan-Seared Salmon with Beurre Blanc and Braised Lentils

Foundations Referenced

• → Beurre Blanc
• → Fish Fumet (optional, for lentils)
• → Mirepoix

Ingredients

Salmon

• 2 skin-on salmon fillets, 6 oz each, pin bones removed
• Salt, pepper
• 1 tbsp high-smoke-point oil (grapeseed, avocado)

Braised French Lentils

• 1 cup French green lentils (Puy lentils), rinsed
• 1 small carrot, brunoise
• 1 small shallot, brunoise
• 1 celery stalk, brunoise
• 1 garlic clove, minced
• 1 tbsp butter
• 2 cups water or stock
• 1 bay leaf
• 1 tsp Dijon mustard
• 1 tbsp sherry vinegar
• 2 tbsp fresh parsley, chopped
• Salt, pepper

Beurre blanc (→ foundation)

Method

Lentils (start first — they take 25 min)

1. Melt butter in a saucepan. Sweat carrot, shallot, and celery 3 min.
2. Add lentils, water, garlic, and bay leaf. Simmer 20–25 min until lentils are tender but still hold their shape (not mushy).
3. Drain excess liquid. Remove bay leaf. Stir in mustard, vinegar, and parsley. Season. Keep warm.

Beurre blanc (make while lentils cook — → foundation)

Salmon

1. Pat fillets very dry. Score the skin in a crosshatch pattern (prevents curling). Season flesh side with salt and pepper.
2. Heat oil in a nonstick or well-seasoned stainless skillet over medium-high heat.
3. Place salmon skin-side down. Immediately press down gently with a spatula for 10 seconds (this ensures full skin contact with the pan — the key to even crisping).
4. Reduce heat to medium. Cook 4–5 min without moving. The flesh will turn opaque from the bottom up. When it's opaque about 3/4 of the way up, flip.
5. Cook flesh-side down 1–2 min for medium (translucent center) or 2–3 min for well-done.

Plate: Spoon lentils into the center of a warm plate. Place salmon skin-side up on the lentils (show off that crispy skin). Spoon beurre blanc around.

What You're Learning

• Crispy fish skin technique: dry surface + medium-high heat + press flat + don't move
• Scoring prevents the skin from contracting and curling the fillet
• Reading doneness visually: watch the opacity climb up the side of the fillet
• Beurre blanc: a butter emulsion sauce that's lighter than hollandaise — held together by the reduction's acidity
• French lentils (Puy) hold their shape unlike regular lentils — essential for this application
• Brunoise aromatics in the lentils: tiny, uniform cuts that integrate into the dish without dominating

Fish Doneness Guide

Doneness	Internal Temp	Visual Cue	Texture
Rare (sushi-grade only)	110°F	Translucent throughout	Silky, raw center
Medium-rare	120°F	Translucent center, opaque edges	Buttery, moist
Medium	130°F	Mostly opaque, slightly translucent center	Flaky, juicy
Well-done	140°F+	Fully opaque	Firm, dry

Most chefs serve salmon at medium to medium-rare. The carryover from the hot pan will continue cooking the fish after you remove it.