AJI Panca Spiced Roasted Salmon

Black Beluga Lentils, Preserved Tomato, Port Wine Sauce
Serves 2

Ingredients we need:
For the Preserved Tomatoes
 1 piece plum tomato medium sized
 1 sprig fresh thyme finely picked
 1 tablespoon extra virgin olive oil
 1 tablespoon coarse kosher salt
 ½ teaspoon fresh pepper from the mill
For the Black Beluga Lentils
 ½ cup / 100 grams black beluga Lentils can substitute with green lentils
 3 cups / 600 ml chicken stock store bought or fresh
 2 tablespoons apple wood smoked bacon small diced
 1 tablespoon celery stalks small diced
 1 tablespoon carrots small diced
 1 tablespoon shallots finely diced
 1 piece garlic, glove finely diced
 1 sprig fresh thyme chopped, use leaves only
 1 small piece bay leave
 1 teaspoon extra virgin olive oil
 1 tablespoon sherry vinegar
 1 tablespoon coconut milk
 1 tablespoon fresh chives finely sliced
 coarse kosher salt, season to taste
 fresh black pepper from the mill, season to taste
For the Port Wine Sauce
 ½ cup / 120 ml port wine
 ½ cup / 120 ml sherry vinegar
 1 tablespoon / 15 grams butter (cold)
For the Salmon
 2 x pieces 8 oz salmon fillet, skin on
 2 tablespoon aji panca pepper paste
 1 tablespoon extra virgin olive oil
 2 table spoon coarse kosher salt

For the Garnish
 1 tablespoon micro greens for garnish
Let’s cook it…

Step 1 - Make the Preserved Tomatoes
1. Heat up the oven-broiler to low temperature (about 284 degrees Fahrenheit / 140 degrees Celsius).
2. Wash the tomato and pat them dry with a paper towel.
3. Cut the tomato in half lengthwise and remove the stem with a small paring knife.
4. Transfer the tomatoes halves (skin side down) onto a metal tray.
5. Sprinkle the tomatoes with salt and pepper, then drizzle some olive oil over it.
6. Then transfer the tomatoes to the oven-broiler and let them slowly cook for about 18-20 min.
7. Remove the tomatoes from the oven and let them cool.
Step 2 - Cook the Black Beluga Lentils
1. Please check cooking instructions on Lentil package if needed to soak in cold water overnight or not.
2. If no overnight soaking is required, then just rinse the dry lentils in cold water and strain, then set
aside.
3. In a medium saucepan add the bacon and cook until the fat has rendered. About 2 minutes.
4. Add the garlic, celery, carrots, shallots, thyme and bay leave and cook for about 1-2 minutes.
5. Add the Lentils and cook while stirring for about 1 minute
6. Add the 2 cups of chicken stock first; and then simmer on medium heat for about 18-20 minutes.
7. If needed then add some more chicken stock until the lentils are tender but not overcooked.
8. Remove the Bay leave and discard.
9. Add the sherry vinegar, extra virgin olive oil and coconut milk.
10. Season to taste with salt and fresh black pepper from the mill.
11. Add the Chives and stir.
Step 3 – Lets make the Port Wine Sauce
1. In a medium size sauce pan bring the port wine to a boil.
2. Lower the heat and simmer until reduced to half. (about 5 min)
3. Add the sherry vinegar and simmer until reduced to half, resulting of a syrupy consistency. (About 5
min)
4. Slowly adding cold butter cubes to the port wine sauce. Use a small whisk so the results of a very nice
shiny and velvety sauce. Set aside
Step 4 - Roast the Salmon
1. Heat up the oven to 160 degrees Celsius / 320-degree Fahrenheit.
2. In a bowl stir together the Aji Panca pepper paste and the olive oil.
3. Season the Salmon with coarse kosher salt and place the salmon (skin side down) onto a metal tray.
4. Then brush (only the flesh side) of the Salmon with the Aji Panca pepper paste-olive oil mixture.
5. Then let the Salmon rest to marinate in room temperature for about 30 min.

6. In a cold non-stick pan, place the salmon (skin side down) and cook on the stove top at medium heat,
for about 5 min. This will result of a nice crisp skin.
7. Then transfer the Salmon (skin side down) to a meatal tray layered with a metal wire and then cook in
the oven for about 8 -10 minutes (depending on the Salmon fillet thickness) by 320 degree Fahrenheit
8. Check the internal Salmon temperature (via a meat temperature thermometer reader), it should read
130 degrees Fahrenheit which is medium cooked.
9. Remove the salmon fillets from the oven and let is rest for 1 minute then transfer to a small tray
layered with paper towel to absorb any access liquid.
Step 5 - Finish the Dish
1. Spoon some lentil ragout into the center of the serving dish or bowl.
2. Spoon some port wine sauce around the lentils.
3. Place the salmon fillet (skin side up) into the lentils.
4. Place one half piece of preserved tomato next to the salmon fillet.

Happy “Home” Cooking inspirations by Chef Anton
Egger