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1
Season the salmon lightly with salt and pepper.
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2
In a large skillet, heat the oil over high heat.
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3
Add the salmon, skin side down, and cook until the skin is crisp, about 5 minutes.
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4
Turn and cook for 1 minute.
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5
Remove from the heat and transfer the salmon to a platter.
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6
In a clean large skillet, melt the butter over medium-high heat.
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7
Add the pea shoots and cook, stirring, until slightly wilted but still bright green, about 30 seconds.
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8
Season lightly with salt and remove from the heat.
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9
To serve, spoon the lentil ragout onto 4 large plates.
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10
Arrange the salmon and pea shoots on top and serve.
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11
Wine Pairing: Marques De Caceres Rioja Crianza, Spain, most current vintage available
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12
In a medium saucepan, combine the lentils, garlic, bay leaf, and thyme.
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13
Cover with water by 1 inch, and bring to a boil.
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14
Reduce the heat to medium-low and simmer until just tender yet still firm, 15 to 20 minutes.
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15
Drain and rinse under cold running water.
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16
Drain well.
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17
Discard the garlic, bay leaf, and thyme.
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18
Place the drained lentils in a large bowl and set aside.
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19
In large skillet, cook the chorizo over medium-high heat until browned and the fat is rendered, about 4 minutes.
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20
Add the shallots and minced garlic, and cook, stirring, for 1 minute.
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21
Add the tomatoes, lentils, and herbs and cook for 1 minute.
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22
Add the veal reduction and bring to a boil.
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23
Reduce the heat to medium-low and simmer until thickened, about 5 minutes.
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24
Add the green onions.
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25
Season with salt and pepper.
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26
Remove from the heat and cover to keep warm until ready to serve with the seared salmon.
