Tuesday, January 26, 2010

Oven Poached Salmon with Lentils

I recently discovered how much I like lentils. Lentil soup, lentil sides. Lentils simply taste great and are good for you. So when I found this recipe I was excited...it combines two of my "new found" favorite health foods...salmon and lentils!

My husband and I both really enjoyed this. The salmon pairs perfectly with the lentils and makes for a hearty, healthy meal. I love oven poaching the salmon...it's so easy and results in a flavorful, tender fish. This entire recipe is also very easy to prepare which makes it great for a weeknight.

Lentils adapted from Simply...Gluten Free
Salmon adapted from Eating Well

1 cup green lentils, rinsed thoroughly
2 cups chicken stock (for lentils)
1 tbsp. chicken stock (for salmon)
5 garlic cloves, peeled but left whole
1 sprig of fresh thyme
1 small shallot, diced
2 carrots, peeled and diced in about ¼ inch dice
2 teaspoons extra virgin olive oil
Juice of ½ lemon
2 – 8 ounce salmon fillets
Kosher salt
Freshly ground pepper
Lemon wedges for garnish
Preheat oven to 425 degrees and spray a baking dish with nonstick spray. Set aside.

Put lentils in a medium saucepan with the chicken stock and garlic gloves, season with about 1 teaspoon of salt and ½ teaspoon pepper and bring to a boil over medium high heat. Cover the pan, leaving the lid slightly ajar and reduce heat to low and simmer for about 20 – 25 minutes or until the lentils are almost tender and the chicken stock has evaporated. Set aside when done.

While the lentils are cooking, place salmon, skin-side (or skinned-side) down, in the prepared baking dish. Sprinkle the salmon with chicken stock. Season with salt and pepper, and just a bit of fresh lemon juice. Cover with foil and bake until opaque in the center and starting to flake, 15 to 25 minutes, depending on thickness.

While salmon is baking and after the lentils are cooked, in a medium skillet over medium high heat, add the olive oil. Then add the carrots and cook for 5-10 minutes, until carrots are tender. Add the shallot and a pinch or two of salt and pepper and cook for about 3 minutes or until the shallots just start to brown

Fish the garlic cloves out of the lentils and mash with a fork. Add to the skillet with the carrots and shallot and mix well. Add the lentils and cook for another 10 minutes or until the lentils are tender but not mushy. Add lemon juice and stir.

Spoon a mound of lentils on each plate, top with the cooked salmon and serve with some lemon wedges if desired.

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