grilled verlasso salmon with blood orange beurre blanc by chef dan bauer
the atlantis casino resort spa in reno, nevada, is now carrying verlasso salmon at its atlantis steakhouse and bistro napa restaurants . atlantis steakhouse chef dan bauer shared his recipe for grilled verlasso salmon with fennel orange relish, autumn braised lentils and blood orange beurre blanc . bon appetit http //www.verlasso.com/conversation/article/salmon recipe grilled verlasso salmon by chef dan bauer/
navel orange, lemon juice, salt, black pepper, olive oil, fennel bulbs, pear tomatoes, pear tomatoes, olive oil, cloves, onion, carrot, low salt chicken broth, puy lentils, bay leaves, applewood smoked bacon, shallots, fresh rosemary, shallot, dry white wine, orange puree, heavy cream, unsalted butter, salmon filet, olive oil, old bay seasoning, salt
- 1.0 navel orange
 - 1.5 tablespoon lemon juice
 - 0.2 teaspoon salt
 - 0.2 teaspoon black pepper
 - 3.0 tablespoon olive oil
 - 2.0 fennel bulbs
 - 0.5 cup pear tomatoes
 - 0.5 cup pear tomatoes
 - 2.0 tablespoon olive oil
 - 6.0 whole cloves
 - 1.0 onion
 - 1.0 cup carrot
 - 6.0 cup low salt chicken broth
 - 1.5 cup puy lentils
 - 2.0 bay leaves
 - 6.0 slice applewood smoked bacon
 - 0.2 cup shallots
 - 1.0 teaspoon fresh rosemary
 - 0.2 cup shallot
 - 0.8 cup dry white wine
 - 0.7 cup orange puree
 - 0.2 cup heavy cream
 - 6.0 tablespoon unsalted butter
 - 12.0 ounce salmon filet
 - 2.0 tablespoon olive oil
 - 1.0 tablespoon old bay seasoning
 - salt

- for the relish finely grate enough zest from orange to measure 2 teaspoons, then squeeze 1 tablespoon of the juice into a large bowl.
 - whisk in zest, vinegar, salt, pepper, and oil until combined well.
 - cut fennel bulbs lengthwise into very thin slices and add to the vinaigrette.
 - halve tomatoes lengthwise and add to the vinaigrette and toss to combine.
 - chill, covered, 15 minutes to allow flavors to develop.
 - for the lentils heat a medium stockpot to medium high heat.
 - add the olive oil, garlic, onion and carrots.
 - saute until the vegetables are slightly softened, about 7 minutes.
 - add 6 cups of chicken broth, lentils, and bay leaves.
 - bring to boil.
 - reduce heat to medium low and simmer until lentils are tender, stirring occasionally, about 30 minutes.
 - meanwhile, cook bacon in heavy large skillet over medium heat until crisp.
 - using slotted spoon, transfer bacon to paper towels.
 - pour all but 3 tablespoons fat from skillet.
 - add shallots to skillet and saute over medium heat until golden, about 2 minutes.
 - drain lentils, discarding the bay leaves.
 - add reserved bacon, lentils, and rosemary to the shallots.
 - for the beurre blanc in a small saucepan, bring the shallot and the white wine to a boil over medium high heat.
 - reduce by half then strain the liquid through a fine mesh strainer.
 - add the reduced wine back into the saucepan.
 - add the blood orange puree, and boil the mixture until it is slightly reduced.
 - add the cream and boil the mixture until it is reduced by half.
 - reduce the heat to low and whisk in the butter, 1 bit at a time, lifting the pan from the heat occasionally to let the mixture cool and adding each new bit of butter before the previous one has melted completely.
 - the sauce should not get hot enough to liquefy.
 - it should be the consistency of thin hollandaise.
 - season with salt and pepper to taste for the salmon preheat a grill to medium high heat.
 - brush the salmon filets with olive oil.
 - sprinkle with old bay seasoning, salt and pepper.
 - place the salmon on the grill presentation side down.
 - cook for five minute to seven or until lightly browned, turning once.
 - to serve place a small amount of lentils on the bottom of the plate.
 - top with a piece of the grilled salmon and a spoonful of the relish.
 - finish with the beurre blanc sauce and serve.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 1.0 navel orange
- 1.5 tablespoon lemon juice
- 0.2 teaspoon salt
- 0.2 teaspoon black pepper
- 3.0 tablespoon olive oil
- 2.0 fennel bulbs
- 0.5 cup pear tomatoes
- 0.5 cup pear tomatoes
- 2.0 tablespoon olive oil
- 6.0 whole cloves
- 1.0 onion
- 1.0 cup carrot
- 6.0 cup low salt chicken broth
- 1.5 cup puy lentils
- 2.0 bay leaves
- 6.0 slice applewood smoked bacon
- 0.2 cup shallots
- 1.0 teaspoon fresh rosemary
- 0.2 cup shallot
- 0.8 cup dry white wine
- 0.7 cup orange puree
- 0.2 cup heavy cream
- 6.0 tablespoon unsalted butter
- 12.0 ounce salmon filet
- 2.0 tablespoon olive oil
- 1.0 tablespoon old bay seasoning
- salt

 ### Assistant: The ingredients you'll need are:
- 1.0 navel orange
- 1.5 tablespoon lemon juice
- 0.2 teaspoon salt
- 0.2 teaspoon black pepper
- 3.0 tablespoon olive oil
- 2.0 fennel bulbs
- 0.5 cup pear tomatoes
- 0.5 cup pear tomatoes
- 2.0 tablespoon olive oil
- 6.0 whole cloves
- 1.0 onion
- 1.0 cup carrot
- 6.0 cup low salt chicken broth
- 1.5 cup puy lentils
- 2.0 bay leaves
- 6.0 slice applewood smoked bacon
- 0.2 cup shallots
- 1.0 teaspoon fresh rosemary
- 0.2 cup shallot
- 0.8 cup dry white wine
- 0.7 cup orange puree
- 0.2 cup heavy cream
- 6.0 tablespoon unsalted butter
- 12.0 ounce salmon filet
- 2.0 tablespoon olive oil
- 1.0 tablespoon old bay seasoning
- salt


You can follows these steps to make the recipe:
- for the relish finely grate enough zest from orange to measure 2 teaspoons, then squeeze 1 tablespoon of the juice into a large bowl.
- whisk in zest, vinegar, salt, pepper, and oil until combined well.
- cut fennel bulbs lengthwise into very thin slices and add to the vinaigrette.
- halve tomatoes lengthwise and add to the vinaigrette and toss to combine.
- chill, covered, 15 minutes to allow flavors to develop.
- for the lentils heat a medium stockpot to medium high heat.
- add the olive oil, garlic, onion and carrots.
- saute until the vegetables are slightly softened, about 7 minutes.
- add 6 cups of chicken broth, lentils, and bay leaves.
- bring to boil.
- reduce heat to medium low and simmer until lentils are tender, stirring occasionally, about 30 minutes.
- meanwhile, cook bacon in heavy large skillet over medium heat until crisp.
- using slotted spoon, transfer bacon to paper towels.
- pour all but 3 tablespoons fat from skillet.
- add shallots to skillet and saute over medium heat until golden, about 2 minutes.
- drain lentils, discarding the bay leaves.
- add reserved bacon, lentils, and rosemary to the shallots.
- for the beurre blanc in a small saucepan, bring the shallot and the white wine to a boil over medium high heat.
- reduce by half then strain the liquid through a fine mesh strainer.
- add the reduced wine back into the saucepan.
- add the blood orange puree, and boil the mixture until it is slightly reduced.
- add the cream and boil the mixture until it is reduced by half.
- reduce the heat to low and whisk in the butter, 1 bit at a time, lifting the pan from the heat occasionally to let the mixture cool and adding each new bit of butter before the previous one has melted completely.
- the sauce should not get hot enough to liquefy.
- it should be the consistency of thin hollandaise.
- season with salt and pepper to taste for the salmon preheat a grill to medium high heat.
- brush the salmon filets with olive oil.
- sprinkle with old bay seasoning, salt and pepper.
- place the salmon on the grill presentation side down.
- cook for five minute to seven or until lightly browned, turning once.
- to serve place a small amount of lentils on the bottom of the plate.
- top with a piece of the grilled salmon and a spoonful of the relish.
- finish with the beurre blanc sauce and serve.
- .

