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Matt Swan from AC Kitchen at the AC Hotel and Residence Inn Dallas near the Galleria cooks up grilled salmon tapas with spiced lentil stew.
Grilled Salmon Tapas
Lentil Stew
4 cups uncooked lentils (yields 15-25 servings)
2 cups Chicken Stock
2 and ½ quarts of water
1 cup fresh chopped tomatoes
1 cup diced Carrots
½ of a large minced White Onion
1 teaspoon of finely diced Jalapeno
Half a cup of Tomato Paste
1 teaspoon of fresh Thyme
1 teaspoon of Kosher Salt
½ teaspoon black pepper
½ teaspoon Minced Dry Garlic
¼ teaspoon dried Oregano
Add all of the ingredients into a large pot to boil on medium/low heat. Let cook 45-60 minutes or until lentils are tender. Let the stew set for 5 minutes until stew thickens up.
Grilled Salmon
6oz Salmon
1 Lemon
Extra virgin olive oil
Salt
Pepper
Squeeze lemon on both sides of the Salmon filet, drizzle with extra virgin olive oil, add a pinch of salt and pepper to taste. Cook salmon on both sides for 2-3 minutes or until cooked to your liking.