Panko-Crust Salmon with French Lentils

By Shash

Ingredients

• 2 tablespoons minced fresh parsley
• 2 teaspoons grated lemon zest
• Kosher salt and freshly ground black pepper
• 2 tablespoons olive oil
• 4 salmon filets, skin on (6 to 8 ounces)
• 2 tablespoons Dijon mustard
• 2 tablespoons vegetable oil
• Lemon wedges, for serving
• FRENCH LENTILS
• 3 tablespoons olive oil
• 4 carrots, peeled, cut into 1/2-inch chunks
• 1 cup French, green Le Puy lentils
• 2 teaspoons Dijon mustard
• 2 tablespoons red wine vinegar
• Kosher salt and freshly ground black pepper

Details

Servings 4

Preparation

Step 1

FRENCH LENTILS
1. Add lentils to 4 cups of water, and bring to boil. Add carrots, and simmer uncovered for 20 minutes. Drain the lentils, and place them in a small bowl.
2. Meanwhile whisk together the olive oil, mustard, and vinegar. Add about 1 teaspoon Kosher salt, and 1/2 teaspoon black pepper. Add the mix to the lentils. Allow the lentils to cool slightly.
PANKO-SALMON
1. Preheat the oven to 425 degrees.
2. In a small bowl, mix together the panko, parsley, and lemon zest. Add the olive oil and stir until the crumbs are evenly coated. Set aside.
3. Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard (about 1 heaping teaspoon) and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
4. Heat the vegetable oil over medium heat in a cast-iron skillet or large, heavy, ovenproof pan. When the oil is hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
5. Transfer the pan to the hot oven for 5 to 7 minutes, until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon warm, over a bed of French lentils. Garnish with lemon wedges.