Salmon with Lentils (Ina Garten)

I love watching 'The Food Network' and my favourite shows to watch are The Barefoot Contessa (Ina Garten) and Nigella Lawson. Neither cooks low cal that is for sure. But I am always fascinated watching them and their approach to food. I especially like Nigella.

This recipe was interesting as much for her technique of cooking the salmon as anything ... although I do love du Puy lentils so am interested in recipes that use them. I saw the show where this recipe was featured - she said this is the technique that restaurants use to cook salmon. Upon hearing that, I know I have to try cooking it this way at home - I love salmon and am not always successful cooking it on my George Foreman grill. She explains the technique in the recipe that follows.

1⁄2 pound French green lentils (lentilles du Puy)
1⁄4 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
3⁄4 teaspoon freshly ground black pepper
1 tablespoon minced fresh garlic
1 1⁄2 cups chopped celery (4 stalks)
1 1⁄2 cups chopped carrots (3 carrots)
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

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.

Comments

[Margaret]

As a Pac Northwesterner, salmon is one of my favorites. And this is a unique recipe for it!

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