Grilled Salmon Over Lentil Salad With Walnut Vinaigrette Recipes

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.

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.

GRILLED SALMON OVER LENTIL SALAD WITH WALNUT VINAIGRETTE

Steps:

• In medium bowl, whisk together all marinade ingredients. Place salmon in marinade and gently toss until thoroughly coated. Place fish in resealable bag in refrigerator for at least 1 hour.
• To make the vinaigrette: In plastic bowl or cup with fitted lid, combine all vinaigrette ingredients. Shake until thoroughly mixed and emulsified. Season with pepper; set aside.
• To prepare the lentils: In 5-quart pot, bring 3 cups of water to a boil. Add lentils, garlic cloves, bay leaf, rosemary sprig, salt and pepper. Cook lentils until just tender, about 30 minutes. Strain in colander.
• To complete the lentil salad: In large bowl, toss lentils, carrots, celery and red onions together. Stir in enough vinaigrette, about 1/4 cup, to coat lentil mixture and store rest in refrigerator for up to one week. Toss in fresh parsley and tarragon.
• To grill the salmon: Heat grill to 375 degrees, when it's too hot to hold hand above coals for more than 5 seconds.
• Spray grill rack lightly and cautiously with canola oil cooking spray, then carefully place salmon fillets on hot grill 2 inches apart. Cook on each side 3-4 minutes at diagonal angle to grill rack for professional-looking grill marks. Note: Salmon may, also, be broiled.
• To assemble: Remove salmon from grill and serve over lentil salad. Garnish with lemon wedges, if desired.