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fish Salmon with Lentils

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Ingredients

  • Ingredients
  • 1.1 .2 pound French green lentils (Ientilles du Puy)
  • V4 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
  • 314 teaspoon freshly ground black pepper
  • 1 tablespoon minced fresh garlic
  • 1 1.1.2 cups chopped celery (4 stalks)
  • 1 1.1.2 cups chopped carrots (3 carrots)
  • 1 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

Details

Preparation

Step 1

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

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