Season the salmon lightly with salt and pepper.

In a large skillet, heat the oil over high heat. Add the salmon, skin side down, and cook until the skin is crisp, about 5 minutes. Turn and cook for 1 minute. Remove from the heat and transfer the salmon to a platter.

In a clean large skillet, melt the butter over medium-high heat. Add the pea shoots and cook, stirring, until slightly wilted but still bright green, about 30 seconds. Season lightly with salt and remove from the heat.

To serve, spoon the lentil ragout onto 4 large plates. Arrange the salmon and pea shoots on top and serve.

Wine Pairing: Marques De Caceres Rioja Crianza, Spain, most current vintage available

In a medium saucepan, combine the lentils, garlic, bay leaf, and thyme. Cover with water by 1 inch, and bring to a boil. Reduce the heat to medium-low and simmer until just tender yet still firm, 15 to 20 minutes. Drain and rinse under cold running water. Drain well. Discard the garlic, bay leaf, and thyme. Place the drained lentils in a large bowl and set aside.

In large skillet, cook the chorizo over medium-high heat until browned and the fat is rendered, about 4 minutes. Add the shallots and minced garlic, and cook, stirring, for 1 minute. Add the tomatoes, lentils, and herbs and cook for 1 minute. Add the veal reduction and bring to a boil. Reduce the heat to medium-low and simmer until thickened, about 5 minutes. Add the green onions. Season with salt and pepper. Remove from the heat and cover to keep warm until ready to serve with the seared salmon.

Yield: 4 servings