Indulge in Sautéed Black Garlic Butter Salmon, Lentils, and Steamed Broccoli with your sweetheart this Valentine’s Day. Not only is this wickedly delicious dish crafted by Chef Charles Webb full of antioxidants, it’s also beneficial for your heart health!

INGREDIENTS

  • Salt

  • Pinch of pepper

  • 6 tablespoons water

  • ½ lemon (juice)

  • 1 head broccoli, separated into florets

  • 9 tablespoons butter, softened, divided

  • ½ teaspoon red chili flakes

  • 2 tablespoons extra virgin olive oil, divided

  • 1 tablespoon garlic, chopped

  • 1 can lentils

  • 3 tablespoons parsley, finely chopped

  • 4 Verlasso salmon fillets (5 oz. each)

  • 4 cloves black garlic

DIRECTIONS

  1. In a medium saucepan over medium-high heat, bring the water and lemon juice to a boil.

  2. Add the broccoli and cover. Cook for 3 minutes; do not remove lid.

  3. Reduce the heat to low, and continue cooking for 1 minutes.

  4. Remove lid, add ½ tablespoon butter, chili flakes, and stir. Remove from heat and set aside.

  5. In a medium saucepan, add 1 tablespoon of extra virgin olive oil over medium heat. Add chopped garlic. Stir for 1 minute.

  6. Add lentils, parsley, and ½ teaspoon of salt – stir. Cook on medium-low heat while preparing the butter and salmon.

  7. Peel the black garlic cloves. With the side of your knife, smash the cloves to make a paste. Rapidly mix together the paste, 4 1/2 tablespoons butter, and ½ teaspoon salt. 

  8. Heat a large nonstick skillet over medium-high heat.

  9. Season the fillets with salt and pepper. Add the salmon to the pan, skin-side down, and cook for 5 minutes. Add 4 tablespoons of butter to the pan, allowing it to melt around the fillets. Flip the salmon and cook for another 5 minutes (For well-done salmon, cover the pan and continue cooking for an additional 2 minutes).

  10. To plate, spoon the lentils on the base of the plate, lay the salmon over, and place the broccoli around. Top salmon with a tablespoon of the garlic butter.

TIP: For en even richer black garlic flavor, you can baste the fish. Tilt the pan slightly to let the butter pool at the end. Use a spoon to scoop the butter and pour over fish, over and over again throughout the cooking time.