This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.
Executive Chef Derek DuPree
Bernie’s Lunch & Supper
660 N. Orleans St., Chicago
Recipe:
Salmon – Seared Salmon, Yogurt, Lentils, Crispy Kale
Ingredients:
- 1 portion Salmon
- 6oz ( ¾ cup) Lentils
- 3oz (6T) Yogurt/Buttermilk Mix
- Chicken Butter (to baste)
- 1oz (2T) Crispy Kale
Lentil Ingredients:
- 1 tbsp Extra Virgin Olive Oil
- 1.5 cups Small Diced Onions
- 1.5 cups Small Diced Carrots
- 1.5 cups Small Diced Celery
- ¼ tbsp Caramelized Tomato Paste
- 1 Bay Leaf
- ¼ tsp Cumin
- ¼ tbsp Curry
- ¼ tsp Black Pepper
- 1 tbsp White Wine
- ¼ tsp Chicken Base
- 3 tbsp Water
- ⅓ cup Lentils
- Lemon Juice to taste
Yogurt/Buttermilk Ingredients:
- ¼ cup Greek Yogurt
- 1 tbsp Buttermilk
Chicken Butter Ingredients:
- ¼ cup Butter, room temp
- 2 tsp Whole Grain Mustard
- 2 tsp Dijon Mustard
- ½ tsp Red Wine Vinegar
- ¼ tsp Salt
- ½ tsp Lemon Juice
- 1 tsp Thyme
- 1 tsp Chopped Rosemary
- 1 tsp Minced Garlic
Lentil Method:
- Sweat Onions, Celery and Carrots in EVOO
- Add and toast spices
- Deglaze with White Wine
- Add and cook Chicken Base, Water and Lentils
- Finish with splash of Lemon Juice once cooled
Yogurt/Buttermilk Method:
- Whisk ingredients together
Chicken Butter Method:
- Mix all ingredients together until well incorporated
Salmon Method:
- Heat Lentils in pot.
- Sear Salmon on one side and put in oven
- Remove Salmon and baste with Chicken Butter
- Pour Lentils in serving dish and place Salmon on top
- Drop several dollops of Yogurt mix on Lentils
- Garnish with Crispy Kale.