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Salmon with Lentils

Salmon with Lentils
PREP TIME
15 min
COOK TIME
30 min
YIELDS
4 servings

2004, Barefoot in Paris, All Rights Reserved.

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Ingredients

Ingredients and Directions

½
lb(s) french green lentils, (lentilles du Puy)
¼
cup good olive oil, plus extra for salmon
2
cups yellow onions, chopped
2
cups leeks, chopped, white and light green parts only
1
tsp thyme leaves
2
tsp kosher salt
¾
tsp black pepper, freshly ground
1
Tbsp garlic, minced
1 ½
cups celery, chopped (4 stalks)
1 ½
cups carrots, chopped (3 carrots)
1 ½
cups Homemade Chicken Stock (recipe follows)
2
Tbsp tomato paste
2
Tbsp good red wine vinegar
8
ounce center-cut salmon fillets, skin removed

Homemade Chicken Stock

3
(5-lb) chickens
3
large onions, unpeeled and quartered
6
carrots, unpeeled and halved
4
stalks celery, with leaves, cut in thirds
4
parsnips, unpeeled and cut in half (optional)
20
sprigs fresh flat-leaf parsley
15
sprigs fresh thyme
20
sprigs fresh dill
1
head garlic, unpeeled and cut in half crosswise
2
Tbsp kosher salt
2
tsp whole black peppercorns
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Directions

Step 1

Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain.

Step 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. 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.

Step 3

Preheat the oven to 450ºF.

Step 4

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.

Step 5

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.

Step 6

Yield: 6 quarts

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