Salmon Steak with Red Lentils & White Wine Sauce
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Salmon Steak with Red Lentils & White Wine Sauce

Real Christmas magic doesn’t happen under the tree.
It happens on the plate. This dish looks like a chef cooked it in a secret Arctic restaurant, but honestly you just made it in your own kitchen.

Impress everyone this Christmas.

Ingredients:

  • 2 salmon VÅRLAKS fillets

  • Sea salt & black pepper

  • Olive oil

  • Red Lentils:

  • 180 g cooked red lentils

  • Small handful toasted nuts (walnut/pecan), chopped

  • 1 tbsp butter or olive oil

  • Pinch of sea salt

  • Creamy White Wine Sauce

  • 150 ml dry white wine

  • 150 ml cooking cream

  • 1 shallot, finely chopped

  • 1 tsp Dijon mustard

  • Black pepper

  • Optional: squeeze of lemon

  • Finish

  • Herb oil (for those fancy green drops)

  • Micro leaves (baby sorrel)

  • Sea salt flakes for drama

How to make it:

  • The salmon
  • Pat the salmon very dry. Season generously.
  • Heat oil in a skillet, medium-high.
  • Place salmon skin-side down and press gently for 10 seconds.
  • Cook 5–7 min until the skin is crispy and golden.
  • Flip 2–3 min to finish.
  • Warm the red lentils
  • Melt butter/oil in a small pan.
  • Stir in lentils + chopped nuts.
  • Warm through. Add a pinch of salt. Keep the texture rustic.
  • Creamy white wine sauce
  • In the same pan as the salmon (flavor bonus): sauté shallot 1 min.
  • Add white wine → reduce by half.
  • Stir in cream + mustard.
  • Simmer until glossy and slightly thicker. Season with pepper (and lemon if needed).
  •  Plating
  • Spoon the lentils as a cozy little bed.
  • Add the white wine sauce.
  • Dot with herb oil + micro leaves.
  • Finish with salt flakes.

This is honest salmon.
Raised right. No chemicals. No shortcuts. No crap.

All you did was cook it and suddenly you’re the premium-dinner person in the family.