Jeff Ruby's Steakhouse, Herb Roasted Salmon With Spring Carrots
In the summer of 2020, Sophisticated Living Columbus endeavored to support some of our favorite fine dining establishments by publishing a special section that included recipes for their signature dishes. This recipe was included in that feature. Click here for more recipes, and please - support the capital city's vibrant food scene.
Jeff Ruby’s Steakhouse, located downtown on Nationwide Boulevard, offers an upscale American dining experience. You can support this local favorite through purchasing gift cards at jeffruby.com/columbus. Try their delicious recipe for salmon and Spanish lentils at home. Read our feature on Jeff Ruby's Columbus Steakhouse here.
Herb Roasted Salmon With Spring Carrots; Spanish Lentils
IngredientsLENTILS Extra virgin olive oil - 1 tbsp
Diced yellow onion - 1/2 cup
Diced carrot - 1/3 cup Diced celery - 1/3 cup Garlic, crushed - 1 clove
Cured Chorizo, diced - 1/4 cup
Dried lentils, rinsed - 1 cup
Dried oregano - 1/2 tsp
Smoked paprika - 1/2 tsp
Kosher salt - 2 tsp Bay leaves - 2 Water - 13/4 cup Freshly ground black pepper
*if you can’t find chorizo, use bacon. Both are smoky and delicious! Lentils can also be hard to find. You can use farro, quinoa, brown rice, etc. Follow instructions on package, but use an extra 1/2 cup of liquid.
CARROTS Carrots, peeled - 1lb Thyme - 1 sprig Extra virgin olive oil - 2 tbsp
Cumin - 1 tsp Smoked paprika - 1/2 tsp
Kosher salt - 2 tsp Sherry vinegar - 1 tsp
Freshly ground black pepper
SALMON Salmon, pin bones removed, skin-off - 2 6-8oz pieces
Salt; Black pepper, to taste Canola Oil - 1 tbsp mixed fresh and dried herbs* - 2 tbsp Zest from 1/2 lemon + wedges cut for garnish
*such as parsley, thyme, rosemary, chives, oregano, herbs de provence Instructions
In a medium saucepan, heat oil over medium heat.
Add onion, carrot, celery, and garlic. Sweat until softened and fragrant, around three minutes. Add chorizo, dried herbs, and seasonings. Sweat another minute.
Stir in lentils and water.
Cover, turn heat to low, and simmer until lentils are tender, 25-30 minutes. Can be made days in advance and reheated.
Preheat the oven to 425.
Roughly cut carrots into evenly sized pieces. Place in a bowl and toss with thyme, one tablespoon of oil, cumin, paprika, and salt.
Spread onto a foil lined baking sheet. Roast carrots until easily pierced with a fork, 10-15 minutes depending on how big they are cut.
Meanwhile, combine remaining oil, vinegar, honey, and freshly cracked pepper in a small bowl.
Remove carrots from the oven. Drizzle with oil/vinegar mixture, tossing gently to coat.
Keep warm or briefly place back in the oven before serving.
Leave oven on 425 (Salmon and carrots can be done at same time).
Mix chopped herbs with lemon zest.
Season both sides of salmon with salt and pepper.
Heat oil in a sauté pan over high heat until just beginning to smoke.
Sear salmon, skin side up, until golden brown, around one minute.
Remove from heat. Carefully flip salmon, tilting pan away from you to reduce chances of oil splashing.
Spoon a little of the cooking oil on top of the salmon, then crust evenly with herb mix.
Gently spoon cooking oil on top again, which will wake-up the herbs and get them to stick.
Place pan in the oven, cooking until desired doneness, around five minutes for medium.
You should have a little extra herbs - stir into the cooked lentils before serving!
Remove from the pan. Serve above stewed lentils and roasted carrots.
Garnish with lemon and sea salt.