Seared Salmon With Savoy Cabbage And Lentils Recipes

ROASTED ATLANTIC SALMON WITH SAVOY CABBAGE

Steps:

• Grind fennel seeds, coriander seeds and peppercorns together and mix with tarragon, dill, orange and lemon zest, kosher salt and sugar. Reserve one tablespoon of this mixture.
• Place each salmon fillet on a piece of plastic wrap, sprinkle each fillet on all but skin side with spice mixture, wrap each tightly, place on plate and refrigerate for four hours.
• About an hour before serving time, melt butter in heavy 3- or 4-quart saucepan. Add onion and 2 tablespoons of stock. Cook over medium heat until onion is tender; then, stir in cardamom. Add cabbage and remaining stock, and season to taste with salt and pepper. Cook, stirring from time to time, until cabbage is tender, 15 to 20 minutes. Remove from heat and set aside in warm place. Add more butter if desired.
• Mix yogurt and mustard together, and stir in reserved spice mixture. Set aside at room temperature.
• Preheat oven to 475 degrees. Remove fish from plastic wrap, and gently scrape off the spice mixture.
• Heat oil in heavy ovenproof skillet large enough to hold fish. Use two skillets if necessary. Place fish in pan or pans, skin side up, and sear for one minute. Turn fish over and place in oven in pan or pans and roast 4 to 6 minutes. The salmon should be barely done in the center.
• Gently reheat cabbage.
• Remove salmon from pan and remove the skin with sharp knife.
• Spoon mound of cabbage on each of 4 warm dinner plates. Place a salmon fillet on top of cabbage. Spoon a ribbon of sauce on each plate and serve with mashed potatoes.

OVEN-STEAMED SALMON WITH LENTILS AND SUN-DRIED TOMATOES

Steps:

• Heat the oil in a heavy saucepan or soup pot over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add 1/2 teaspoon salt and the garlic. Stir together for a minute, until fragrant, and add the lentils, sun-dried tomatoes, bay leaf, and enough water to cover by an inch. Bring to a simmer, cover and simmer 25 minutes. Add salt and pepper to taste and simmer another 5 to 10 minutes, until the lentils are tender and aromatic. Taste and adjust seasoning. Remove the bay leaf and the sun-dried tomatoes. Keep warm while you cook the salmon.
• While the lentils are cooking, preheat the oven to 300ºF. Cover a baking sheet with foil and lightly oil the foil. Place the salmon on top. Season with salt and pepper. Fill a roasting pan with boiling water and place it on the oven floor.
• Place the salmon in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets. Remove from the heat.
• Using a slotted spoon, spoon the lentils onto 4 dinner plates and place a serving of salmon on top. Sprinkle with herbs, and serve.

PAN SEARED SALMON WITH BRAISED LENTILS

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.

PAN-SEARED SALMON OVER RED CABBAGE AND ONIONS WITH MERLOT GASTRIQUE

Steps:

• Make sauce:
• Bring sugar and 2 tablespoons water to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved, then boil, swirling pan occasionally, until mixture is a golden caramel, about 5 minutes. Remove from heat and carefully add vinegar, then add shallot and swirl pan over low heat until caramel is dissolved, about 1 minute.
• Stir in wine and boil until reduced to about 1/4 cup, about 5 minutes. Add beef broth and boil until reduced to about 1 cup, about 8 minutes. Whisk together cornstarch and remaining 2 tablespoons water, then whisk into sauce and boil, whisking, 1 minute. Season sauce with salt and pepper and keep warm, covered.
• Cook salmon:
• Pat salmon dry and season with salt and pepper.
• Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté salmon, skinned side up, 3 minutes. Turn over and sauté until just cooked through, about 3 minutes more.
• Serve salmon on top of red cabbage and onions with sauce spooned over.