Salmon with Lentils…Barefoot StyleDecember 17, 2008 at 10:18 am | Posted in Cookbooks, Dinner | 7 Comments
So I don’t know about all of you but the waistband seems to be banding a little tighter these days… I tried to remedy this last week by making a delicious and absolutely healthy feast for Laurita and I, and on the WHITE PLATES! Now I normally reserve the white plates for my fancy things and don’t serve salmon dishes as something “blogable”, but since this recipe came from Barefoot in Paris– I thought it was white plate worthy. 😀
Lentils are oh so french and I was amazed to never had made them before! Although this time I think I undercooked them…but they were still edible, so there we go! And also for this dish I got to use my homemade chicken stock! (which I don’t have very much of and was probably not worth the effort, but alas I got to use it!) oh and I don’t think mr.macro function was in action on Tuesday…
Half this for two…
1⁄2 pound French green lentils (lentilles du Puy)
1⁄4 cup good olive oil, plus extra for salmon
2 cups chopped yellow onions
2 cups chopped leeks, white and light green parts only
1 teaspoon fresh thyme leaves
2 teaspoons kosher salt
3⁄4 teaspoon freshly ground black pepper
1 tablespoon minced fresh garlic
1 1⁄2 cups chopped celery (4 stalks)
1 1⁄2 cups chopped carrots (3 carrots)
1 1⁄2 cups Homemade Chicken Stock, recipe follows, or good canned broth
2 tablespoons tomato paste
2 tablespoons good red wine vinegar
4 (8-ounce) center-cut salmon fillets, skin removed
1/4 cup panko bread crumbs
1) Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain. (should have done 20 minutes…)
2) Meanwhile, heat the oil in a saute pan, add the onions, leeks, thyme, salt, and pepper and cook over medium heat for 10 minutes, until the onions are translucent. Add the garlic and cook for 2 more minutes.
3) Add the drained lentils, celery, carrots, chicken stock, and tomato paste. Cover and simmer over low heat for 20 minutes, until the lentils are tender. Add the vinegar and season, to taste.
4) Preheat the oven to 450 degrees F.
5) For the salmon, heat a dry oven-proof saute pan over high heat for 4 minutes. Meanwhile, rub both sides of the salmon fillets with olive oil and season the tops very liberally with salt and pepper. When the pan is very hot, place the salmon fillets seasoning-sides down in the pan and cook over medium heat without moving them for 2 minutes, until very browned. Pat the bread crumbs on the other side and then turn the fillets and place the pan in the oven for 5 to 7 minutes, until the salmon is cooked rare. Spoon a mound of lentils on each plate and place a salmon fillet on top. Serve hot and enjoy!
The mirepoix and lentils were uber-healthy and the salmon is always delicious -especially with the breadcrumbs and enough salt!