OVEN-STEAMED SALMON WITH LENTILS AND SUN-DRIED TOMATOES
Lentils and salmon are a classic combination, a popular French bistro dish. The black "beluga" lentils are a nice choice because they stay intact and the color contrasts nicely with the salmon. In the classic dish the lentils might be cooked with bacon or a little sausage. In this recipe, sun-dried tomatoes add a savory layer of flavor to the lentils.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h15m
Yield Serves 4
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 656, UnsaturatedFat 19 grams, Carbohydrate 46 grams, Fat 31 grams, Fiber 8 grams, Protein 51 grams, SaturatedFat 6 grams, Sodium 639 milligrams, Sugar 8 grams
HEARTY RED LENTIL PASTA SAUCE
With a hefty dose of protein in every single serving, this hearty, flavorful sauce makes just about anything a meal. Perfect for making ahead and freezing, too!
Provided by Kare for Kitchen Treaty
Time 55m
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large pot over medium heat. Add the onions, green peppers, and carrots, and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, Italian seasoning, salt, and pepper. Cook, stirring, for one more minute.
- Add the tomatoes, tomato paste, vegetable broth, wine (if using), lentils, and honey. Stir to incorporate. Heat until the mixture comes to a boil, then reduce the heat to medium-low. Simmer sauce for about 25 minutes or until the lentils are tender.
- Stir in parsley. Taste and add additional salt and pepper if desired. Serve as desired.
- Keeps refrigerated in an airtight container for 3-4 days, or freeze for up to 3 months.
SUN OVEN LENTILS AND RED SAUCE
Number Of Ingredients 13
Steps:
- Set the Sun Oven out to preheat. Start preparing the red sauce: Pour the oil into a medium pot; add the onion, garlic, cinnamon stick, and red pepper. Cover and cook in the Sun Oven until the onion softens, 10 to 20 minutes. Bring the pot inside and place on the stove over medium-high heat. Add the vinegar, stirring until it has mostly evaporated. Add the tomatoes with their juices and break them up with a fork, cover and return to the Sun Oven. Let the sauce simmer 30 to 4o minutes. Remove the cinnamon stick and season to taste with salt. For the lentils: While the onions are cooking prepare the lentils. Put the lentils in a medium pot, cover with water. Add the garlic cloves and bay leaf. Cover and transfer to the Sun Oven with the red sauce, either by stacking the two pots or placing them side by side. Cook until soft, 30 to 40 minutes. Drain off most of the water, mash the garlic and stir into the lentils. Season to taste with salt. Dress with one or two tablespoons of vinegar and a generous drizzle of olive oil. Put the lentils in a large serving bowl and top with the red sauce. Serve with grilled sausages and steamed broccoli rabe.
Nutrition Facts : Nutritional Facts Serves
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