Pan Seared Salmon With Braised Lentils Recipes

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SALMON WITH LENTILS



Salmon with Lentils image

Provided by Ina Garten

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 25

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
Four 8-ounce center-cut salmon fillets, skin removed
Three 5-pound chickens
3 large onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled and cut in half, optional
20 sprigs fresh flat-leaf parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in half crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

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.

PAN SEARED SALMON WITH BRAISED LENTILS



Pan Seared Salmon With Braised Lentils image

I found this French inspired dish through Cook's Illustrated. As this was my first time using Swiss chard, I was very impressed how well the braised lentils turned out. I strongly recommend using fresh lemon at the end.....it just brings out the taste of the salmon quite nicely

Provided by Abby Girl

Categories     Lentil

Time 1h

Yield 2 serving(s)

Number Of Ingredients 12

2 tablespoons butter, divided
1/2 bunch swiss chard, stems and leaves separated, stems chopped and leaves cut into 1-inch pieces
1/4 cup onion, minced
1 garlic clove, minced
1 good pinch thyme or 1/4 teaspoon fresh thyme
2 cups chicken broth
1/2 cup brown lentils, picked over and rinsed
1/2 teaspoon lemon juice
salt and pepper
2 salmon fillets, centre cut, skinless
1 teaspoon vegetable oil
lemon wedge, for garnish

Steps:

  • Melt 1 T butter in a skillet over medium heat. Add the chard stems and onion and cook until the vegetables are softened, about 5 minutes, Stir in the garlic and thyme and cook until fragrant, about 30 seconds.
  • Stir in 1-3/4 cup of the broth, lentils and lemon juice. Bring to a simmer, reduce the heat to low, cover, and cook until the lentils are tender, taste, transfer to a bowl and cover to keep warm.
  • Pat the salmon fillets dry with paper towels and season with salt and pepper. Wipe out the skillet with paper towels, and add the oil, and return to medium high heat until just smoking. Carefully lay the fillets in the skillet, skinned side up, and cook until well browned on the first side, about 5 minutes. Flip the fillets and continue to cook until the sides are opaque, about 3 - 5 minutes longer. Transfer the fillets to a plate, tent loosley with foil, and let rest while finishing the lentils.
  • In the skillet, add the lentils and remaining 1/4 cup broth and cook until hot, about 1 minute. Stir in the chard leaves and remaining 1 T butter and cook, stirring constantly, until the chard is wilted, 2 - 3 minues.
  • To serve: lay the lentils on the plate and top with the salmon. Sprinkle with lemon wedges.

Nutrition Facts : Calories 727.6, Fat 26.8, SaturatedFat 9.8, Cholesterol 195.9, Sodium 1266.3, Carbohydrate 36, Fiber 16.5, Sugar 3.6, Protein 82.8

BRAISED LENTILS, SEARED SALMON, NATURAL PAN JUS



Braised Lentils, Seared Salmon, Natural Pan Jus image

This was a demonstration recipe at Charlotte Anne Albertson's Cooking School (Wynnewood, PA), Jan 19, 2006. The chef was Sean Burns, executive chef (days) from Davio's in Philadelphia. The combination of sweetness of the lentils, slight bitterness of the frisee, and moistness and warmth of the salmon provide a variety of tastes and textures. It's a quick and simple, one pan, stovetop braised meal; yet it's elegant enough for company. To make this a kosher dish, use a vegetable broth instead of the red wine veal broth and use kosher red wine. Because of the butter, this will be dairy -- substituting margarine will make the dish parve, but the loss of flavor is significant. If you do substitute a parve margarine, you can use a meat broth and make this a fleishike (meat) dish.

Provided by Gandalf The White

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 17

2 salmon fillets, split, deboned
2 -3 tablespoons olive oil
1 head frisee, cleaned
1/2 cup veal stock (red wine veal stock)
1/4 lb butter, unsalted, soft
1 cup French lentils (French green lentils)
1/2 carrot, small dice
1/2 parsnip, small dice
1 stalk celery
1 stalk leek
1 bunch thyme, fresh, chiffonade
2 -3 rosemary sprigs, fresh, leaves only, cut in a course chiffonade
1 cup red wine
2 -3 tablespoons olive oil
2 teaspoons salt (to taste)
1 teaspoon pepper (to taste)
water, as needed

Steps:

  • Ideally, start with a head-on, whole gutted fish (freshest) -- remove the filets from the spine and ribs, then using pliers, remove the pin bones; alternately, start with two very fresh filets.
  • Note: prep time listed below is starting with salmon filets -- if you filet your own fish, add 10 min (experienced).
  • Cut the filets crosswise into 1 inch wide slices, then season with salt and pepper.
  • Add enough olive oil to coat the pan, heat the saute pan on High (until oil is smoking), then add the seasoned salmon, flesh side down to color and create a little crust, BUT remove while still rare (cook for 2-3 min) and let rest.
  • Wipe the oil out of the pan; add enough fresh olive oil to coat the pan (2-3 Tbs) and add the butter.
  • Pu the heat under the pan to medium and once the oil & butter mix is hot, add the diced mirepoix (carrot, parsnip, celery, leek), cook until translucent (7-10 min). At this poiint, season with salt & pepper.
  • Add the lentils to the vegetables. Add water to about 1 inch above the lentil/vegetable mix.
  • NOTE: DO NOT add salt at this point -- it will harden the skin of the lentils!
  • As the water softens the lentils, add the veal stock (if you don't have red wine veal stock, can use veal stock, chicken stock, vegetable stock, or water), then the herbs (thyme, rosemary).
  • Lentils should be tender in 10-12 minutes (this will vary with your stove and pan, so taste until they are "al dente").
  • Remove the lentils with a slotted spoon, then add the frisee and toss in the pan jus.
  • To serve, plate the frisee in the center of the plate, put 2-3 pieces of salmon on top, then surround the frisee with the lentils; pour any remaining pan jus over the lentils.
  • Can be served warm for an entree or room temperature as a salad.

Nutrition Facts : Calories 753.9, Fat 43.2, SaturatedFat 17.5, Cholesterol 143.7, Sodium 1458.2, Carbohydrate 37.2, Fiber 7.1, Sugar 2.4, Protein 44.8

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