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.
SAUTEED SALMON FILLET WITH TZATZIKI AND WARM LENTILS
Steps:
- Coat a large saute pan with olive oil and bring to a high heat. Coat the bottom of another smaller saute pan with olive oil.
- Sprinkle the fish with salt and pepper on both sides. When the large saute pan is screaming hot but not quite smoking, lay the fish fillets in the pan skin-side down. Place the small saute pan directly on top of the fillets; this applies gentle pressure to the fish and forces the skin to have contact with the pan and will create crispy skin. Cook the fish for 2 to 3 minutes, and then remove the top pan. Shake the pan a little to unstick the fish. Use a fish spatula to flip the fillets, and cook for 2 more minutes on the other side. For thicker cuts or more well-done fillets, place the fish on a baking sheet skin-side up and pop in a preheated 400 degree F oven for 2 or 3 minutes. Finish with a drizzle of extra-virgin olive oil.
- Serve with the Nonfat Tzatziki, Warm Lentils with Mustard Vinaigrette and Kale and Pine Nut Salad.
- Grate the cucumber and place it in a fine strainer over a bowl. Salt the cucumber and allow it to drain until most of the juices come out, approximately 10 minutes. Squeeze out the last bit of juices and transfer to paper towels to pat dry.
- In a medium bowl, combine the cucumber, yogurt, white wine vinegar, garlic, mint and dill. Refrigerate to allow the flavors to meld, at least 1 hour. Season with salt and pepper before serving. Yield: 2 cups
- For the lentils: In a large saucepan, combine the lentils, bay leaves, garlic, celery, thyme, carrot, fennel, red onion and a good amount of salt. Add water to the pan until it covers the ingredients by about 2 inches. Bring the water to a boil over medium heat, and then reduce the heat to a simmer. Cook until the lentils are soft, 20 to 30 minutes. Ladle off 1 cup of the lentil-cooking water and reserve. Remove all the vegetables and aromatics from the lentils and discard. Drain the lentils.
- For the warm salad: Heat a large saute pan with enough olive oil to coat the pan. Add the diced carrots, fennel and onions and sweat the vegetables about 5 minutes. Add in the garlic and saute 1 minute more. Add in the lentils, red wine vinegar and mustard. Pour in a couple tablespoons of the reserved cooking liquid and cook down for a couple minutes. Season with salt and garnish with chopped parsley and fennel fronds.
- Place the kale in a large bowl. In a separate bowl, whisk together the olive oil, lemon juice and some salt. Toss the kale in the dressing and let sit at room temperature to soften.
- Before serving, check the seasoning and add a pinch of red pepper flakes. Top with the toasted pine nuts.
SAUTéED SALMON WITH ZUCCHINI PAPPARDELLE AND RED LENTILS
Provided by Amanda Hesser
Categories dinner, main course
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees. Pour lentils into a small pan. Add coriander, bay leaf and water to cover by one-half inch. Bring to boil; reduce heat to a simmer. Cook, partly covered, until lentils are just tender, 25 minutes. Drain excess water; discard bay leaf. Season with salt.
- Meanwhile, with a vegetable peeler, peel zucchini into wide, thin strips the length of the zucchini.
- Place a large nonstick pan over medium-high heat for one minute. Add olive oil and 2 tablespoons butter. Season salmon with salt and pepper. Lay fillets in pan, skin-side down. Sauté until crisp on the bottom, about 2 minutes. Transfer pan to oven, and continue roasting until rare in center only, about 9 minutes. Transfer fillets to a plate to rest.
- In a medium sauté pan, melt remaining 2 tablespoons butter over medium-high heat. Add zucchini and toss to coat. Season with salt and pepper. Cook until just soft on the edges, about 3 minutes. Add lentils and toss. Divide among 4 plates. Lay a salmon fillet on top of each.
Nutrition Facts : @context http, Calories 603, UnsaturatedFat 20 grams, Carbohydrate 21 grams, Fat 39 grams, Fiber 6 grams, Protein 43 grams, SaturatedFat 13 grams, Sodium 733 milligrams, Sugar 3 grams, TransFat 0 grams
More about "sautéed salmon with zucchini pappardelle and red lentils recipes"
VEGAN RED LENTIL SALMON (EASY, SOY-FREE) | POWERHUNGRY®
Web Jul 7, 2022 This removes any dust or debris from the dried lentils. Combine the lentils, carrots, and boiling water in the container of blender (regular or high-speed). Let stand for 20 minutes until the lentils are plump and the water has cooled. Add the vinegar, onion powder, garlic powder and salt to the carrots and lentils.
From powerhungry.com
From powerhungry.com
EASY ROAST SALMON WITH LENTILS RECIPE — EAT THIS NOT THAT
Web Apr 5, 2019 Preheat the oven to 450°F. Heat the olive oil in a medium saucepan over medium heat. Add the carrot, onion, and garlic and sauté for 5 to 7 minutes, until soft and lightly browned. Add the lentils, broth, and bay leaves. Simmer for about 20 minutes, until the lentils are tender and the liquid has mostly evaporated.
From eatthis.com
From eatthis.com
ONE PAN LEMON HERB SALMON AND ZUCCHINI - DAMN DELICIOUS
Web Jun 20, 2015 Ingredients 4 zucchini, chopped 2 tablespoons olive oil Kosher salt and freshly ground black pepper, to taste For the salmon 2 tablespoons brown sugar, packed 2 tablespoons freshly squeezed lemon juice 1 tablespoon Dijon mustard 2 cloves garlic, minced ½ teaspoon dried dill ½ teaspoon dried oregano ¼ teaspoon dried thyme ¼ …
From damndelicious.net
From damndelicious.net
SALMON SAUTé WITH ZUCCHINI AND BELL PEPPERS | EKILU RECIPE
Web Easy Time 20' 2 servings Fresh ingredients zucchini 1 unit salmon 2 fillets green bell pepper 1/2 unit red bell pepper 1/2 unit onion 1/2 unit Pantry ingredients black pepper 1 pinch olive oil 2 tbsp salt 1 pinch soy sauce 1 tbsp Instructions 1 In a pan with little oil, cook the salmon fillets. Add a pinch of salt and pepper.
From ekilu.com
From ekilu.com
SALMON WITH SPICED RED LENTILS AND BACON | THE SPLENDID TABLE
Web Nov 1, 2013 Follow the directions in the recipe. Use a sheet of heavy-duty aluminum foil 2 ft/60 cm long for resting the browned salmon. Scrape the lentil mixture into a 5- to 6-qt/4.5- to 5.7-l, oval-shaped slow cooker. Using the foil as a plate, set the salmon, still on the foil, on top of the lentils.
From splendidtable.org
From splendidtable.org
BLACKENED SALMON WITH ZUCCHINI - BUDGET BYTES
Web Jul 13, 2020 Slice the zucchini into half-rounds and set aside. Add the butter and cooking oil to a skillet and heat over medium-high. When the skillet is hot and the butter is melted and foaming, add the salmon pieces. Cook the salmon for 5-7 minutes on each side, or until a dark brown crust forms and the salmon is cooked through*.
From budgetbytes.com
From budgetbytes.com
LEMON GARLIC BUTTER SALMON WITH ZUCCHINI NOODLES - EATWELL101.COM
Web Jan 10, 2022 1. Thoroughly season salmon fillets on all sides with salt and pepper. 2. Heat butter in a large cast iron skillet. Add the pieces of salmon to the skillet, skin side first, and cook for 2-4 minutes on each side – depending on thickness. For best results, use a fish turner to flip salmon. Remove from the skillet and set aside.
From eatwell101.com
From eatwell101.com
RED LENTIL RECIPES - NYT COOKING
Web Easy Red Curry Lentils With Sweet Potatoes and Spinach Lidey Heuck 1 hour Easy Curried Red Lentil Soup With Toasted Coconut Colu Henry 40 minutes Easy Spicy Chorizo and Red Lentil Soup...
From cooking.nytimes.com
From cooking.nytimes.com
SALMON WITH ZUCCHINI AND SPAGHETTI - A FAMILY FEAST®
Web Jan 22, 2023 For the zucchini, slice a little off one side so it sits flat on the cutting board. Then slice off thin strips from one side to the other. Stack the strips then slice again the long way into thin strips. Remove seeds and stem from peppers and slice the …
From afamilyfeast.com
From afamilyfeast.com
20-MINUTE SALMON & ZUCCHINI PASTA - COOKING WITH COCKTAIL RINGS
Web May 19, 2016 Preheat oven to 400ºF (200ºC). Rub the salmon with 1 teaspoon of olive oil and season with salt and pepper. Bake until tender and cooked through, about 16 minutes. Bring a large pot of water to a boil; add salt and bring back to a boil. Pour in the pasta and cook, stirring occasionally, until al dente, about 8 minutes.
From cookingwithcocktailrings.com
From cookingwithcocktailrings.com
ROASTED SALMON WITH BRAISED FRENCH LENTILS RECIPE - FEASTING AT …
Web Nov 5, 2020 A quick way to add veggies into the mix, is to either roast them along with the salmon (tossed in a little salt, pepper and olive oil) or steam them right over the lentils for the last 5 minutes of cooking. When you have about 10-15 minutes left on the lentils, place the salmon in the oven.
From feastingathome.com
From feastingathome.com
SOCKEYE SALMON WITH SAUTéED VEGGIES & RED LENTILS
Web Jun 28, 2021 3. To prepare the vegetables: Bring a small pot of water to a boil. Add 118 ml (½ cup) red lentils and cook until just tender, about 10 minutes. Drain well, and season with salt, pepper, and olive oil. 4. Coat the bottom of a large sauté pan or skillet with vegetable oil and place over medium-high heat. Once the pan is hot, add the zucchini.
From thecookscook.com
From thecookscook.com
SAUTEED SALMON FILLET WITH TZATZIKI AND WARM LENTILS - COOKING CHANNEL
Web Remove all the vegetables and aromatics from the lentils and discard. Drain the lentils. For the warm salad: Heat a large saute pan with enough olive oil to coat the pan. Add the diced carrots, fennel and onions and sweat the vegetables about 5 minutes. Add in the garlic and saute 1 minute more.
From cookingchanneltv.com
From cookingchanneltv.com
CRISPY-SKINNED SALMON OVER RED LENTILS WITH CAPER DILL YOGURT …
Web Sep 30, 2015 Add lentils and vegetable stock and bring to a boil. Reduce the heat to medium-low and simmer until tender, about 15 minutes, stirring occasionally. Add water as needed to keep the lentils covered during the cooking time. For the sauce: Combine yogurt, capers, lemon zest, lemon juice and dill in a small bowl.
From bigflavorstinykitchen.com
From bigflavorstinykitchen.com
BAKED SALMON & LENTILS | GIMME SOME OVEN
Web Oct 29, 2012 Meanwhile, heat 1 tablespoon of oil in a medium skillet over medium-high heat. Add the diced red onion and saute for 2 minutes until partially cooked. Add the lentils, cumin, coriander, black pepper and salt, and stir to combine. Cook for an additional 2 minutes, or until the lentils are heated through. Remove from heat and stir in fresh cilantro.
From gimmesomeoven.com
From gimmesomeoven.com
GRILLED SALMON AND ZUCCHINI WITH RED PEPPER SAUCE - HANDLE THE …
Web Aug 14, 2013 Cook: 5 minutes Tessa's Recipe Rundown... Taste: The sauce is basically a Romesco sauce, which if you've ever tasted before you know it's wonderfully fresh, slightly sweet, nutty, and tangy. I just love it paired with the rich and smokey grilled salmon and it perks up the fairly bland zucchini.
From handletheheat.com
From handletheheat.com
SALMON WITH LENTILS AND MUSTARD-HERB BUTTER - EPICURIOUS
Web Feb 8, 2008 Make mustard-herb butter: Step 1. Stir together all ingredients with 1/4 teaspoon each of salt and pepper. Cook lentils: Step 2. Bring lentils, water, and 3/4 teaspoon salt to a boil in a heavy ...
From epicurious.com
From epicurious.com
SEARED SALMON AND ZUCCHINI OVER SHALLOT RICE WITH AN HERB DRIZZLE
Web Jul 20, 2021 Instructions. In a rice cooker (or on the stove) add the rinsed rice, stock, sliced shallot, garlic powder and a pinch of salt. Set it and forget it. While the rice cooks, heat 2 Tbs. extra-virgin olive oil in a large skillet. Season the salmon with salt and pepper, and sear in the pan for about four minutes per side on a medium high heat.
From bevcooks.com
From bevcooks.com
PAPPARDELLE WITH SALMON, ZUCCHINI AND WALNUTS - FOOD REPUBLIC
Web Jun 22, 2015 2 teaspoons garlic 1/4 cup medium-dry white wine 8 ounces salmon fillet 2 tablespoons chopped fresh basil leaves 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 pound dried pappardelle Toasted chopped walnuts Directions Melt the butter in the oil in a deep skillet set over medium heat.
From foodrepublic.com
From foodrepublic.com
SEARED SALMON WITH SAUTéED FENNEL, LENTILS & DILL
Web Heat a large sauté pan on medium-high heat. Once the pan is hot, add 1 Tbsp (15 mL) oil and lay the fillets down and cook for 3-4 minutes on each side or until desired doneness. Try to achieve a nice golden sear for best flavour and presentation. Remove the salmon from the pan once cooked.
From lentils.org
From lentils.org
You'll also love