Perfect for winter, the talented chef Patty Ruiz is behind a savory maple salmon complemented by blank lentils.
As an economics teacher turned chef, Patty Ruiz’s The Mad Table is all about creating shared experiences. Through virtual cooking classes and services, Ruiz offers teachings for kids, adults, corporate teams, and even menu planning services.
Aside from her passion for people, Ruiz is an accomplished chef with years of experience in the public eye, winning awards at food festivals and filming with TV personalities. Her projects have also been featured on the Food Network, Landmark Theatre, and Bacardi Limited.
Now Ruiz is bringing her skills here, sharing this delicious seasonal-inspired winter salmon recipe to prepare at home.
Heat the oil in a saucepan over medium-low heat. Add the broth, lentils and vinegar. Bring to a boil, and then reduce heat to a simmer. Cover and cook until the lentils are tender but still somewhat al dente, about 20-25 minutes.
Season to taste with salt and pepper. Garnish with a few shavings of raw fennel.
Heat cast iron skillet in hot oven 15-20 minutes.
In a large bowl, whisk maple syrup, soy sauce, orange juice, salt, and pepper. Place the salmon and the liquid mixture in a large resalable bag. Press the air out and allow fish to marinade for 15 minutes.
Add butter to cast iron skillet; swirl around to completely cover the bottom of pan.
Remove salmon from bag and place fish skin side down (without the marinade) for 4-5 minutes or until golden. Heat remaining marinade in small saucepan, 2-3 minutes or until sauce thickens. Baste the top part of the salmon with the sauce.
Transfer the pan back to the oven and cook 7-8 minutes, or until the tops of the salmon are nicely charred.
To serve, place the fish over a bed of warm lentils, and asparagus spears on the side. Then drizzle some of the remaining maple sauce over the fish.