SALMON WITH LENTILS AND RED WINE SAUCE
Provided by Food Network
Number Of Ingredients 24
Steps:
- To prepare the lentils, blanch the lentils for 10 minutes in a pot of boiling water. Drain and set aside. In a large saute pan, fry the bacon until it is lightly browned. Add the shallots and garlic, and saute for 2 minutes, until they are tender and translucent. Add the lentils, cream, thyme, and marjoram. Simmer about 15 minutes, until the lentils are tender and the mixture resembles thick soup. Remove from the heat. Season with salt and pepper. Set aside.
- To make the sauce, heat a saucepan over medium heat. Add the salmon bones, garlic, carrots, celery, and leeks and cook until vegetables are golden brown. Add the tarragon, thyme, wine, and stock. Increase the heat and bring the sauce to a bowl. Simmer for 15 to 20 minutes. Strain the sauce though a fine sieve and return it to a clean sauce pan. Bring the sauce to a boil and continue cooking until it has reduced by half and is thick. Remove from the heat and adjust the seasoning with salt and pepper. Whisk in the butter. (If you have made the sauce ahead of time, reheat it while the salmon is cooking and add the butter at that time.)
- To serve, preheat the broiler. Slice the salmon diagonally into long thin slices. Place 1/2 cup of the creamed lentils on each of 6 ovenproof plates. Place 2 slices of salmon on top, without over lapping. Broil for 2 minutes and drizzle over the red wine sauce garnish with the haricots verts and serve.
GRAND CRU SALMON WITH LENTILS IN RED WINE
Provided by Florence Fabricant
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in a heavy 3-quart saucepan. Add pancetta and shallots and sautéover medium heat until they start to color. Stir in lentils, 4 sprigs thyme and stock. Bring to a simmer, partly cover and cook until lentils are tender, about 30 minutes. Add wine and simmer 10 minutes more. Remove from heat.
- Drain liquid from lentils into a small saucepan. Place drained lentils over very low heat. Discard thyme.
- Heat oven to 450 degrees. Season salmon with salt and pepper. Dust skin with flour. Heat remaining oil in a heavy ovenproof skillet. Add salmon, skin side down, and sear on high heat 2 to 3 minutes until skin is browned. Turn salmon, place skillet in oven and bake 5 minutes for medium rare, or longer to taste.
- Distribute lentils among four warm dinner plates and top with salmon, skin side up. Heat liquid drained from lentils, whisking in butter. Season to taste. Spoon over and around salmon and lentils. Garnish with remaining thyme and serve.
Nutrition Facts : @context http, Calories 1145, UnsaturatedFat 11 grams, Carbohydrate 59 grams, Fat 53 grams, Fiber 9 grams, Protein 94 grams, SaturatedFat 5 grams, Sodium 1502 milligrams, Sugar 8 grams, TransFat 0 grams
SALMON WITH LENTILS AND RED WINE SAUCE
Provided by Food Network
Time 1h25m
Number Of Ingredients 24
Steps:
- To prepare the lentils, blanch the lentils for 10 minutes in a pot of boiling water. Drain and set aside. In a large saute pan, fry the bacon until it is lightly browned. Add the shallots and garlic, and saute for 2 minutes, until they are tender and translucent. Add the lentils, cream, thyme, and marjoram. Simmer about 15 minutes, until the lentils are tender and the mixture resembles thick soup. Remove from the heat. Season with salt and pepper. Set aside.
- To make the sauce, heat a saucepan over medium heat. Add the salmon bones, garlic, carrots, celery, and leeks and cook until vegetables are golden brown. Add the tarragon, thyme, wine, and stock. Increase the heat and bring the sauce to a bowl. Simmer for 15 to 20 minutes. Strain the sauce though a fine sieve and return it to a clean sauce pan. Bring the sauce to a boil and continue cooking until it has reduced by half and is thick. Remove from the heat and adjust the seasoning with salt and pepper. Whisk in the butter. (If you have made the sauce ahead of time, reheat it while the salmon is cooking and add the butter at that time.)
- To serve, preheat the broiler. Slice the salmon diagonally into long thin slices. Place 1/2 cup of the creamed lentils on each of 6 ovenproof plates. Place 2 slices of salmon on top, without over lapping. Broil for 2 minutes and drizzle over the red wine sauce garnish with the haricots verts and serve.
SALMON WITH LENTILS
This is a Ina Garten recipe that looked delicious and healthy! I haven't tried it but I sure plan to!!
Provided by Japanese Delight
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 700.4, Fat 23.3, SaturatedFat 3.6, Cholesterol 119.4, Sodium 1288.7, Carbohydrate 58.3, Fiber 21, Sugar 11.3, Protein 63.8
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
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
GOLDEN SALMON ON A BED OF LENTILS
This Heart Healthy recipe of roasted seasoned salmon is served bedded on recipe #173826. Healthy and Good fats! Salmon is low in calories and saturated fat, yet high in protein, and a health-promoting fat, the omega-3 essential fatty acids. Lentils contribute to heart health lies not just in their fiber, but in the significant amounts of folate and magnesium these little orange wonders supply.
Provided by Rita1652
Categories Lentil
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°; Line shallow roasting pan with aluminum foil, spray with non-stick pan spray.
- Toss onions and garlic together and season with salt and pepper; place on foil. Roast for 5 minutes and then toss.
- Meanwhile:.
- Season salmon with salt and pepper, paprika, turmeric, cumin and cayenne pepper.
- Place salmon fillets on onions. Drizzle with olive oil. Bake salmon 10-12 minutes in preheated oven, or until it flakes easily with a fork.
- Lay slamon on a serving dish of lentils and top with the onions.
Nutrition Facts : Calories 307.8, Fat 8.9, SaturatedFat 1.5, Cholesterol 52.3, Sodium 89.5, Carbohydrate 24.1, Fiber 8.7, Sugar 3.4, Protein 32.8
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- Heat a large, heavy, nonstick skillet. Brush the herbs from the salmon and cook the fillets in two batches over moderate heat, turning once, until nicely browned and just opaque throughout, about 4 minutes per side. Transfer to a plate and keep warm; cook the remaining salmon.
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