Broiled Salmon With Mediterranean Lentils Recipes

SALMON WITH LENTILS

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.
• 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.

BROILED SALMON WITH MEDITERRANEAN LENTILS

Steps:

• In a small saucepan, saute carrot and onion in oil until tender. Add the lentils, peas, garlic and capers; cook and stir 3 minutes longer., Add the water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 45-50 minutes or until tender. Stir in lemon juice., Spritz fillets with butter-flavored spray; sprinkle with salt and pepper. Broil 4-6 in. from the heat for 7-9 minutes or until fish flakes easily with a fork. Serve with lentil mixture.

BROILED SALMON OVER LENTIL SALAD

Steps:

• For the honey vinaigrette: Add the rice wine vinegar, Dijon, honey, salt, pepper and garlic to a food processor or blender and pulse. Slowly blend while adding the oil in a steady stream. Remove 1/4 cup of the dressing for the salmon, reserving the rest for the salad.
• For the salmon: Preheat the broiler to high and adjust the oven rack 6 inches from the broiler. Drizzle the salmon with olive oil and sprinkle with salt and pepper. Place the salmon skin-side down on a foil-lined sheet tray. Broil the salmon 6 inches from the heat 10 to 12 minutes, then brush with the reserved dressing.
• For the lentil salad: Toss together the cooked lentils, pecans, sugar snap peas, scallions, avocados, lemon juice and red pepper. Dress the salad just before serving.
• Serve the broiled salmon over the lentil salad.

GRILLED KING SALMON WITH LENTIL SALAD

Steps:

• Add the lentils to the stock and 1 cup of water in a pot and bring to a boil.
• Simmer for about 25 minutes, Drain and cool.
• In a blender mix the red wine vinegar, basil, salt and pepper.
• Slowly add the olive oil until well mixed. Set aside.
• Preheat the grill to a high heat.
• Lightly season the salmon with some salt and black pepper and rub each side of it with 2 tablespoons of the olive oil.
• Place the peppers, sliced zucchini and avocado on large plate.
• Drizzle the veggies with the remaining olive oil and season with salt and pepper.
• Place the salmon carefully onto the hot grill skin side up and let it sear for about 8 minutes. Using 1 or 2 large spatulas flip the salmon over and repeat.
• While the salmon is cooking, place the veggies on the grill and cook until they get a good dark char on them.
• Transfer the veggies to a plate and take the salmon off the grill. Let it rest covered with some foil.
• Add the cooled lentils to a large bowl.
• Scrape any loose burned pieces of skin from the peppers and chop into small pieces.
• Add to the lentils along with the chopped grilled zucchini and green onion.
• Add half of the dressing and taste. Add more salt, pepper and dressing if desired.
• Toss well and serve along with the salmon and grilled avocado.

ROASTED SALMON WITH LENTILS

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.

MEDITERRANEAN SALMON FOIL PACKETS WITH LENTILS

Steps:

• Preheat grill to medium-high heat or the oven to 425 degrees F.
• Cut four 18 x 12 inch squares of foil* and lay out on a flat surface.
• Place one salmon in the middle of each piece of foil. Season with salt and pepper and drizzle with 1 tablespoon of olive oil.
• In a large bowl, combine the lentils, vegetables, shrimp with garlic, olive oil, salt, pepper and dried herbs.
• Toss to coat then divide evenly into each foil packet, arranging them around the salmon. Top salmon with 1 or 2 tomato halves rubbing some seasoning on the salmon.
• Fold the foil bringing all sides together and close off the packets.
• [b] If cooking on the grill[/b]: Place foil packets onto grill and grill for 6 minutes, then flip over and grill for an additional 4-6 minutes (depending on the thickness of the salmon) or until salmon is flaky and shrimp is opaque and pink.
• Remove from the grill and carefully open the foil packets.
• [b] If cooking in the oven[/b]: Place foil packets on a baking sheet and cook for 15-20 minutes (rotating tray once) or until salmon is flaky and shrimp is opaque and pink. Time varies depending on the thickness of the salmon. Remove baking sheet from oven.
• Carefully open packets. Serve warm with a splash of lemon and top with chopped parsley.

EASY BROILED SALMON

Steps:

• Heat the broiler on high and set an oven rack directly below the heating element (4 inches below). Line a large rimmed broiler-safe baking sheet with foil (for easy cleanup).
• Generously spray both sides of the salmon fillets with olive oil.
• Place the fish fillets in the pan, skin side down. Sprinkle their tops with kosher salt, black pepper, garlic powder, and dried thyme.
• Lightly spray the tops again, to help keep the spices (especially the thyme) moist and prevent them from scorching under the broiler.
• Broil the salmon until opaque and cooked through, about 4 minutes. Serve immediately.