Pan-Roasted Salmon with Moroccan Spices and Lentil Ragout

We have been actively trying to eat a touch healthier around here, in advance of our trip out to Australia in a few weeks. I'm sure we'll blow it once we get there and link up with our good friends Travis and Maria, who are also food/drink enthusiasts. One can do a lot of damage in two weeks...

So for now, we've scaled it back a bit. This was a good one which sacrificed NO flavor whatsoever. Lots of good spices and punchy aromas here. We were well into our second bottle of wine when it came around to cooking time so you will notice the caramelized pearl onions are missing from the plate. Also, I subbed homemade beef stock (reduced) for the Fond de Veau Lie. Sue me.

SALMON
1 kg salmon fillet
4 g coriander seed
4 g cumin seed
4 g caraway seeds
4 g cardamom seeds
4 g anise seeds
4 g black peppercorns
120 milliliters CURRY OIL (see below)
600 milliliters LENTIL RAGOUT (see below)
170 g CARAMELIZED PEARL ONIONS (see below)
140 g frisee

CURRY OIL (makes 1 cup)
1 tablespoon curry powder, plus 2 tsp
1 teaspoon water
1 cup olive oil

LENTIL RAGOUT
30 g bacon
225 g onion, diced
225 g leek, diced
225 g carrot, diced
225 g celery, diced
2 ¾ teaspoons garlic, minced
85 g tomato paste
1.45 liters chicken stock
340 g French or green lentils
1 SACHET D'EPICES
120 milliliters Riesling
60 milliliters sherry vinegar
1 teaspoon kosher salt
pinch ground white pepper
180 milliliters FOND DE VEAU LIE or VEGETARIAN DEMI-GLACE

CARAMELIZED PEARL ONIONS
14 g butter
910 g white pearl onions, peeled, cooked
1 ½ teaspoons sugar
½ teaspoon salt
¼ teaspoon pepper

SALMON
Slice the salmon into 100g portions

Combine the coriander, cumin, caraway, cardamom, anise and peppercorns and coarsely grind In a spice grinder. Combine the curry oil with the ground spices. Pour the oil over the salmon and marinate for at least 1 and up to 4 hours.

For each portion: Heat a large saute pan. Remove a portion of salmon from the marinade, letting as much oil drain away as possible. Sear on both sides until golden-brown and thoroughly cooked. Be careful to let the oil drain back into the pan before plating the salmon Place 60ml lentil ragout in the middle of the plate. Place a piece of salmon in the middle of the ragout and garnish the plate with 17g caramelized onions and 14g frisee.

CURRY OIL
Combine the curry powder and water to make a paste. Whisk in the oil. Allow the oil to infuse for 8 to 10 hours at room temperature.

Strain through 4 layers of wet cheesecloth and reserve, You will need only 1/2 cup of curry oil for 10 portions of salmon. The remaining oil can be stored in a cool, dry place for up to 8 days.

LENTIL RAGOUT
Render the bacon fat in a soup pot. Sweat the onions, leeks, carrots, celery, and garlic in the fat until the onions are translucent. Add the tomato paste and saute until rust colored. Add the stock, lentils, and sachet. Simmer until th e lent ils are tender, about 45 minutes, Remove and discard the sachet . Add the wine, vinegar, salt , pepper and fond or demi-glace.

The ragout may be properly cooled and stored for up to 1 week refrigerated.

CARAMELIZED PEARL ONIONS
Melt the butter in a large saute pan. Add the onions and caramelize slowly, turning them. Add the sugar and allow the onions to glaze. Season with the salt and pepper.