Sauteed Salmon with Lentils
Total Steps
5
Ingredients
16
Tools Needed
5
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http://www.giangikitchen.wordpress.comIngredients
- 1 cup French du Puy Lentils, picked over and rinsed
- 3 cups water
- 1 teaspoon salt(optional)
- 2 tablespoons unsalted butter
- 1 cup finely chopped onion
- 2 cloves large garlic, chopped
- 2 tablespoons fresh lemon juice
- 3 tablespoons chopped flat leaf parsley
- pepper(optional)
- 4 fillet 6 ounces salmon, skinned
- 1 tablespoon butter
- 1 tablespoon olive oil
- olive oil(optional)
- chopped parsley(optional)
- lemon juice(optional)
- lemon wedge(optional)
Instructions
Step 1
Place lentils, water, and 1 teaspoon salt in a saucepan and stir. Bring to a boil, then reduce the heat to simmer. Cook until the lentils are tender but not falling apart. Drain in a sieve set over a bowl and reserve ½ cup of the cooking liquid.
Step 2
Meanwhile, in a heavy saucepan, melt 2 tablespoons of unsalted butter over low heat. Stir in the onion, garlic, and salt. Cook covered until the onions are pale golden, stirring occasionally. Remove the lid and continue cooking, stirring occasionally, until the onions are golden.
Step 3
Stir the cooked lentils into the onion mixture along with the reserved ½ cup cooking liquid and heat through. Add 2 tablespoons fresh lemon juice, 3 tablespoons chopped flat leaf parsley, pepper to taste, and 1 tablespoon olive oil. Stir gently to combine.
Step 4
Pat dry the salmon fillets and sprinkle with salt and pepper. In a large skillet over medium-high heat, heat 1 tablespoon butter and 1 tablespoon olive oil. When the butter foam subsides, add the fish and cook, turning once. Be careful not to overcook, as it will dry out.
Step 5
When ready to serve, sprinkle a couple of drops of olive oil and a small squeeze of lemon juice over the lentils. This will accentuate the flavor of the caramelized onions.