Salmon With Lentils And Red Wine Sauce Recipes
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
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
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
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- In a medium saucepan, cover the lentils with 4 cups of water. Bring to a simmer over moderate heat, then reduce the heat to low, cover and simmer for 15 minutes. Stir in the carrots, celery, onion, garlic and thyme sprigs, cover and cook for 15 more minutes. Stir in the kosher salt and cook until the lentils are softened but still slightly firm, 5 to 8 minutes. Let stand for 10 minutes.
- In a small bowl, mix together the chopped tarragon, parsley and chives, kosher salt, sugar, orange zest and 1/2 teaspoon pepper. Spread the herb mixture evenly on both sides of the salmon and arrange the fillets in a large baking dish. Let marinate at room temperature for 3 hours.
- In a nonreactive medium saucepan, combine the red wine, port, vinegar, shallots and tarragon and parsley stems. Boil over high heat until reduced to a generous 1/2 cup, about 10 minutes. Strain the mixture into a small nonreactive saucepan and bring back to a boil over moderate heat. Lower the heat and gradually whisk in the butter until the sauce is slightly thickened; do not let the sauce boil. Season with table salt and pepper and keep warm.
- 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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