ROASTED SALMON WITH LENTILS
A mustard vinaigrette gives this Mediterranean-inspired dish its tangy flavor. Drizzle some over a leafy-green salad, and serve it on the side.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 45m
Number Of Ingredients 11
Steps:
- Heat broiler. Combine lentils and 2 1/2 cups water in a medium saucepan. Bring to a boil; reduce heat, and simmer, covered, 5 minutes. Add onion and celery; cover, and continue cooking until lentils and vegetables are just tender, 15 to 25 minutes more. Drain, reserving cooking liquid. Transfer lentils and vegetables to a medium bowl.
- In a bowl, whisk 2 tablespoons reserved cooking liquid with vinegar, oil, mustard, garlic, and parsley; season with salt and pepper. Toss half the dressing with the lentil mixture.
- Meanwhile, season salmon with salt and pepper. Coat a baking sheet with cooking spray. Arrange salmon on sheet; broil until opaque throughout, 8 to 10 minutes. Spoon lentils onto plates; top with salmon, flaking it into large pieces, if desired. Drizzle with remaining dressing.
Nutrition Facts : Calories 484 g, Fat 23 g, Fiber 4 g, Protein 44 g
PAN SEARED SALMON WITH BRAISED LENTILS
I found this French inspired dish through Cook's Illustrated. As this was my first time using Swiss chard, I was very impressed how well the braised lentils turned out. I strongly recommend using fresh lemon at the end.....it just brings out the taste of the salmon quite nicely
Provided by Abby Girl
Categories Lentil
Time 1h
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Melt 1 T butter in a skillet over medium heat. Add the chard stems and onion and cook until the vegetables are softened, about 5 minutes, Stir in the garlic and thyme and cook until fragrant, about 30 seconds.
- Stir in 1-3/4 cup of the broth, lentils and lemon juice. Bring to a simmer, reduce the heat to low, cover, and cook until the lentils are tender, taste, transfer to a bowl and cover to keep warm.
- Pat the salmon fillets dry with paper towels and season with salt and pepper. Wipe out the skillet with paper towels, and add the oil, and return to medium high heat until just smoking. Carefully lay the fillets in the skillet, skinned side up, and cook until well browned on the first side, about 5 minutes. Flip the fillets and continue to cook until the sides are opaque, about 3 - 5 minutes longer. Transfer the fillets to a plate, tent loosley with foil, and let rest while finishing the lentils.
- In the skillet, add the lentils and remaining 1/4 cup broth and cook until hot, about 1 minute. Stir in the chard leaves and remaining 1 T butter and cook, stirring constantly, until the chard is wilted, 2 - 3 minues.
- To serve: lay the lentils on the plate and top with the salmon. Sprinkle with lemon wedges.
Nutrition Facts : Calories 727.6, Fat 26.8, SaturatedFat 9.8, Cholesterol 195.9, Sodium 1266.3, Carbohydrate 36, Fiber 16.5, Sugar 3.6, Protein 82.8
SALMON WITH LENTILS
Steps:
- Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain.
- 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. 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.
- Preheat the oven to 450 degrees F.
- 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. 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.
- Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface, as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.
BRAISED LENTILS, SEARED SALMON, NATURAL PAN JUS
This was a demonstration recipe at Charlotte Anne Albertson's Cooking School (Wynnewood, PA), Jan 19, 2006. The chef was Sean Burns, executive chef (days) from Davio's in Philadelphia. The combination of sweetness of the lentils, slight bitterness of the frisee, and moistness and warmth of the salmon provide a variety of tastes and textures. It's a quick and simple, one pan, stovetop braised meal; yet it's elegant enough for company. To make this a kosher dish, use a vegetable broth instead of the red wine veal broth and use kosher red wine. Because of the butter, this will be dairy -- substituting margarine will make the dish parve, but the loss of flavor is significant. If you do substitute a parve margarine, you can use a meat broth and make this a fleishike (meat) dish.
Provided by Gandalf The White
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Ideally, start with a head-on, whole gutted fish (freshest) -- remove the filets from the spine and ribs, then using pliers, remove the pin bones; alternately, start with two very fresh filets.
- Note: prep time listed below is starting with salmon filets -- if you filet your own fish, add 10 min (experienced).
- Cut the filets crosswise into 1 inch wide slices, then season with salt and pepper.
- Add enough olive oil to coat the pan, heat the saute pan on High (until oil is smoking), then add the seasoned salmon, flesh side down to color and create a little crust, BUT remove while still rare (cook for 2-3 min) and let rest.
- Wipe the oil out of the pan; add enough fresh olive oil to coat the pan (2-3 Tbs) and add the butter.
- Pu the heat under the pan to medium and once the oil & butter mix is hot, add the diced mirepoix (carrot, parsnip, celery, leek), cook until translucent (7-10 min). At this poiint, season with salt & pepper.
- Add the lentils to the vegetables. Add water to about 1 inch above the lentil/vegetable mix.
- NOTE: DO NOT add salt at this point -- it will harden the skin of the lentils!
- As the water softens the lentils, add the veal stock (if you don't have red wine veal stock, can use veal stock, chicken stock, vegetable stock, or water), then the herbs (thyme, rosemary).
- Lentils should be tender in 10-12 minutes (this will vary with your stove and pan, so taste until they are "al dente").
- Remove the lentils with a slotted spoon, then add the frisee and toss in the pan jus.
- To serve, plate the frisee in the center of the plate, put 2-3 pieces of salmon on top, then surround the frisee with the lentils; pour any remaining pan jus over the lentils.
- Can be served warm for an entree or room temperature as a salad.
Nutrition Facts : Calories 753.9, Fat 43.2, SaturatedFat 17.5, Cholesterol 143.7, Sodium 1458.2, Carbohydrate 37.2, Fiber 7.1, Sugar 2.4, Protein 44.8
BROILED SALMON WITH MEDITERRANEAN LENTILS
I used to weight-train to keep myself in shape for my work as a volunteer firefighter, and I often prepared this dish. It's loaded with fiber, protein and antioxidants. Now that I'm a stay-at-home mom, I make it to give me energy to chase the little ones. -Dawn Bryant, Thedford, Nebraska
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a small saucepan, saute carrot and onion in oil until tender. Add the lentils, peas, garlic and capers; cook and stir 3 minutes longer., Add the water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 45-50 minutes or until tender. Stir in lemon juice., Spritz fillets with butter-flavored spray; sprinkle with salt and pepper. Broil 4-6 in. from the heat for 7-9 minutes or until fish flakes easily with a fork. Serve with lentil mixture.
Nutrition Facts : Calories 422 calories, Fat 16g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 568mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 14g fiber), Protein 35g protein.
More about "roasted salmon with braised lentils recipes"
ROASTED SALMON WITH BRAISED FRENCH LENTILS RECIPE
From feastingathome.com
5/5 (11)Total Time 1 hrCategory MainCalories 245 per serving
- Pat the salmon dry. Make the marinade by combining all in a small bowl. Brush a little marinade on the bottom sides of salmon, place on parchment-lined sheet pan, then spoon the remaining over top, to form a thin layer. Set aside. When lentils are halfway through cooking, bake salmon in a 325 F oven for 10-15 minutes, depending on thickness. (Or grill!)
- Heat oil in a large saute pan over medium-high heat. Add onion, celery and carrots and stir 4-5 minutes, then turn the heat down to medium. Cook 4-5 more minutes and add the garlic and lentils. Cook 2 minutes stirring. Add the wine. Let this cook-off, about 2 minutes. Pour in the stock, salt, and mustard and stir until combined and bring to a good simmer. Add the bay leaves and thyme sprigs, cover and gently simmer on low heat 25-30 minutes or until lentils are tender. When the lentils are tender, uncover and cook off any extra liquid ( or feel free to drain). Remove the thyme sprigs, taste and adjust salt. A tiny little splash of red wine vinegar livens them up.
- Place a cupful of lentils in a wide shallow pasta bowl, top with the salmon and veggie of your choice, and drizzle with a little olive oil, (or leek oil, gremolata!) top with a sprig of fresh thyme. Dig in!
EASY ROAST SALMON WITH LENTILS RECIPE — EAT THIS NOT THAT
From eatthis.com
3.6/5 (34)Category DinnerAuthor David Zinczenko And Matt GouldingCalories 440 per serving
ROASTED SEA BASS WITH BRAISED LENTILS AND INSTANT AIOLI
From lcbo.com
WILD SALMON AND BRAISED LENTILS - BEATSEATS
From beatseats.com
FEASTING AT HOME - ROASTED SALMON WITH BRAISED LENTILS
From frontend.myfitnesspal.com
PERFECT BAKED SALMON WITH LENTILS AND LEMON HERB SAUCE
From pinchofyum.com
ROASTED SALMON WITH LENTILS AND BACON - MYGOURMETCONNECTION
From mygourmetconnection.com
BEST SALMON AND LENTILS RECIPES - GETRECIPECART.COM
From getrecipecart.com
FITZEE FOODS - OVEN ROASTED SALMON WITH BRAISED LENTILS
From androidconfig.myfitnesspal.com
SALMON WITH BRAISED FRENCH LENTILS | RECIPE | GREEN LENTIL RECIPES ...
From pinterest.ca
OLIVE-OIL ROASTED SALMON WITH BRAISED LENTILS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ROASTED SALMON WITH PUY LENTILS – REGUL8
From regul8ireland.com
ROAST SALMON WITH LENTILS – TOO MANY SPOONS
From toomanyspoons.com
PAN COOKED SALMON WITH BRAISED LENTILS | HEALTHY MEAL
From youtube.com
ROASTED SALMON WITH LENTILS - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
SIMPLE BRAISED FRENCH LENTIL RECIPE | FEASTING AT HOME
From feastingathome.com
GRILLED SALMON WITH RED WINE-BRAISED LENTILS
From waitrose.com
ROASTED SALMON WITH BRAISED FRENCH LENTILS RECIPE | FEASTING AT …
From pinterest.com
GRILLED SALMON WITH RED WINE-BRAISED LENTILS
From waitrose.com
GMC SALMON - WITH BRAISED LENTILS CALORIES, CARBS & NUTRITION FACTS ...
From androidconfig.myfitnesspal.com
THE 23 BEST SALMON RECIPES - THE RUSTY SPOON
From therustyspoon.com
CRISPY SALMON FILLETS ON BRAISED LENTILS - FOOD TO LOVE
From foodtolove.co.nz
ROASTED SEA BASS WITH BRAISED LENTILS AND INSTANT AIOLI
From lcbo.com
ROASTED SALMON WITH LENTILS - GLUTEN FREE RECIPES
From fooddiez.com
BAKED SALMON & LENTILS | GIMME SOME OVEN
From gimmesomeoven.com
HORSERADISH SALMON OVER BRAISED FRENCH LENTILS AND …
From aimeegreenacre.com
ROASTED SALMON WITH BRAISED LENTILS | RECIPE CART
From getrecipecart.com
SALMON WITH LENTILS AND MUSTARD-HERB BUTTER (SAUMON AUX LENTILLES)
From epicurious.com
CORNMEAL-CRUSTED SALMON OVER BRAISED LENTILS
From mediterraneannutritionist.com
ROASTED SALMON WITH LENTILS AND BACON RECIPE | MYRECIPES
From myrecipes.com
SALMON WITH BRAISED LENTILS - TUESDAY RECIPE
From tuesdayrecipe.com
SALMON WITH BRAISED FRENCH LENTILS | RECIPE | LENTIL RECIPES, SALMON ...
From pinterest.co.uk
ROASTED SALMON WITH WARM LENTIL SALAD RECIPE - FOOD & WINE
From foodandwine.com
WORLD BEST FILLET COOKING RECIPES : PAN SEARED SALMON WITH …
From worldbestfilletrecipes.blogspot.com
ROASTED SALMON WITH LENTILS AND BACON - FOOD & WINE
From foodandwine.com
FRENCH IN A FLASH: CRISPY SALMON WITH LENTILS DU PUY AND TWO …
From seriouseats.com
PAN-SEARED SALMON WITH BRAISED LENTILS AND CHARD RECIPE - EAT YOUR …
From eatyourbooks.com
HARISSA MAPLE GLAZED SALMON WITH LENTILS AND BRAISED FENNEL
From slowburningpassion.com
You'll also love