Salmon With Beets And 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.

MUSTARDY SALMON WITH BEETROOT & LENTILS

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix together 1 tbsp oil, the mustard, honey and some seasoning. Put the salmon fillets on a baking tray and spread the honey and mustard mixture all over. Tip the lentils and beetroot into a casserole dish, toss with the remaining oil and season well. Put both in the oven for 10 mins until the salmon is cooked through.
• Stir the crème fraîche, dill, capers and lemon zest through the lentils. Serve alongside the salmon with the pumpkin seeds scattered over and lemon wedges for squeezing, with a rocket salad on the side, if you like.

ZESTY SALMON WITH ROASTED BEETS & SPINACH

Steps:

• Heat oven to 180C, 160C fan, gas 4. Trim the stems of the beetroot and reserve any tender leaves that are suitable for eating in the salad. Cut the beetroots into quarters then toss with 1/2 tbsp oil, the coriander seeds, and some seasoning then pile into the centre of a large sheet of foil and wrap up like a parcel. Bake for 45 mins or until the beetroots are tender then top with the salmon, scatter over half the orange zest and return to the oven for 15 mins. If you want to toast the pumpkin seeds, put them in the oven for 10 mins.
• Meanwhile cut the peel and pith from 2 oranges then cut out the segments with a sharp knife working over a bowl to catch the juices. Finely grate the garlic and leave for 10 mins to allow the enzymes to activate. Stir the garlic into the orange juice and remaining oil with seasoning to make a dressing.
• Remove the parcel from the oven and carefully lift off the fish. Tip the beetroot into a bowl with the red onion, remaining orange zest, pumpkin seeds and spinach leaves and toss well. Gently toss through the orange segments and avocado with any beet leaves then pile onto plates and top with the warm salmon. Drizzle over the dressing and serve while still warm.

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.

AN EASY ROAST SALMON WITH LENTILS RECIPE

Steps:

• Preheat the oven to 450°F. Heat the olive oil in a medium saucepan over medium heat. Add the carrot, onion, and garlic and sauté for 5 to 7 minutes, until soft and lightly browned. Add the lentils, broth, and bay leaves. Simmer for about 20 minutes, until the lentils are tender and the liquid has mostly evaporated. Before serving, add the vinegar, season with salt and pepper, and discard the bay leaves. While the lentils simmer, roast the salmon: Season the fish with salt and black pepper. Combine the mustard and brown sugar in a mixing bowl and spread evenly over the salmon fillets. Place the salmon on a baking sheet and place on the top rack of the oven. Roast for 8 to 10 minutes, until the salmon has browned on the surface and flakes with gentle pressure from your finger. Divide the lentils among 4 plates or pasta bowls and top each serving with a piece of salmon.

GREEN LENTILS WITH ROASTED BEETS AND PRESERVED LEMON

Steps:

• Preheat the oven to 350 degrees. Reserve 1 beet for garnish and cut the remaining 4 into 1/2-inch cubes. Toss the cubes with a teaspoon of oil, season with salt and pepper and bake 30 to 35 minutes, stirring occasionally.
• Meanwhile, place the lentils, carrot, onion, bay leaf, parsley, thyme and 1/2 teaspoon salt in a small pot and add water to cover the lentils by about 3/4 of an inch. Bring to a boil, then simmer, covered, until the lentils are tender, 20 to 25 minutes. Discard the herbs, drain well and transfer to a large bowl.
• To make the vinaigrette, combine the lemon juice, zest, shallot and 1/4 teaspoon salt and let stand for 15 minutes. Whisk in the olive oil and season to taste with pepper and more salt if necessary.
• To assemble the salad, quarter the lemon and scrape out the soft pulp. Finely chop the pulp and stir 2 teaspoons into the vinaigrette. Finely chop the lemon skin and add it, along with the vinaigrette, roasted beets, parsley and chopped mint, to the lentils. Toss and serve on a platter. Grate the reserved beet and use it for garnish with mint sprigs.

SALMON WITH BEETS AND LENTILS

Steps:

• In a saucepan of cold water, bring the beets and 1/4 teaspoon salt to a boil. Reduce heat, and simmer until tender, about 30 minutes. Drain and cool. Peel beets, and cut into 1/4-inch pieces; set aside.
• Combine 1 cup water, lentils, stock, garlic, thyme, and 1/4 teaspoon salt in a saucepan; bring to a boil. Reduce heat; simmer until tender, about 30 minutes. Drain; remove thyme stems and garlic. Add oil, 1 tablespoon balsamic vinegar, and 1/8 teaspoon pepper; toss, and keep warm. (If preparing in advance, warm over low heat before assembling dish).
• Heat oven to 375 degrees. Combine coriander and 1/4 teaspoon each salt and pepper; rub over salmon flesh. Spray a cast-iron skillet with vegetable-oil spray, and place over medium heat. When heated, add salmon, flesh side down, and cook until browned, about 3 minutes. Turn fillets, add shallots, and place skillet in oven. Cook about 4 minutes, or until cooked through.
• Meanwhile, place spinach in a metal steamer basket over boiling water; season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Cover, and steam until just wilted. Remove and discard salmon skin; keep salmon warm. Place skillet over medium-high heat, and add wine, scraping pan with a wooden spoon. Reduce by half, and add orange juice, mustard, and remaining tablespoon balsamic vinegar. Add beets, and cook until heated through. Adjust seasoning, if desired. Arrange lentils and spinach on plates; place a salmon fillet on top. Spoon beets and sauce over, and serve.

SALMON WITH LENTILS

Steps:

• 1. Saute onion & leek, add carrots, celery, garlic, salt & pepper. 2. Stir in lentils and broth and bring to a boil. 3. Cover & simmer 30 minutes until tender. 4. Add vinegar. 5. Meanwhile, season salmon with oil, s&p, brown sugar rubbed in and a little balsamic. 6. Bake salmon @ 350f for 10-15 min. 7. Serve salmon over lentils

SALMON WITH LENTILS

Steps:

• Heat 1/4 cup olive oil in a skillet over medium heat. Add the leeks and carrots and cook until tender, 5 minutes. Add the garlic and tomato paste and cook 1 minute. Increase the heat to high; add 4 cups water, the cinnamon stick and lentils. Bring to a boil, then reduce the heat to medium-high, cover and simmer until tender, 20 minutes.
• Meanwhile, remove the Swiss chard stems; reserve 3 leaves and chop the rest. Place the whole leaves over the lentils, cover and wilt, 1 minute. Remove the chard and cover the lentils. Season the salmon with salt and pepper and wrap a wilted chard leaf around each fillet.
• Reserve about 1 cup lentils for Warm Beet and Lentil Salad. Stir the honey and lemon juice into the remaining lentils and season with salt and pepper. Stir in the chopped chard. Place the wrapped salmon on top of the lentils, drizzle with olive oil and season with salt and pepper. Cover and cook over medium-high heat until the fish is just cooked through, 6 minutes.
• Remove the salmon and cut into pieces. (If the lentils are dry, add a splash of water.) Divide lentils among bowls and top with salmon.
• Turn leftover lentils into Warm Beet and Lentil Salad With Goat Cheese.