Broiled Salmon Over Lentil Salad Food

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.

15-MINUTE BROILED SALMON AND BROCCOLI

Steps:

• Preheat the broiler and set a rack 2 inches from the heat.
• On a large sheet tray lined with aluminum foil, toss the broccoli with the olive oil and a large pinch of salt and pepper. Spread the broccoli out into a singer layer. Broil the broccoli while you prepare the salmon.
• Thinly slice the scallions and finely grate the lemon zest, then add them to a small bowl with the mayonnaise, Dijon mustard and a pinch of salt and pepper. Whisk to combine.
• Remove the broccoli from the oven. (Parts of the broccoli should be lightly charred.) Use a spatula to stir the broccoli and move it to the outer edges of the baking sheet. Sprinkle each fillet all over with salt and pepper and place them in the center of the baking sheet. Divide the mayonnaise mixture on top of the fillets, spreading to cover. Broil, rotating the pan halfway through, until the sauce has turned deep golden brown and the salmon is opaque, about 5 minutes. Meanwhile, cut half of the zested lemon into wedges.
• Divide the salmon, broccoli and lemon wedges among 4 plates and serve immediately.

BROILED SALMON WITH FENNEL SALAD

Steps:

• For the salmon: Preheat the broiler to high and set an oven rack on the top third of the oven if your broiler is on top.
• Place the salmon on a rimmed baking sheet. Sprinkle the pieces evenly with the salt and drizzle both sides with the olive oil. Broil until the fish flakes easily but is still moist inside, 4 to 5 minutes depending on the thickness of the salmon. Remove to cool slightly, about 3 minutes.
• For the salad: Meanwhile, soak the fennel rings and radish matchsticks in a bowl of ice water for 15 minutes. Drain well and spin or pat dry. Whisk together the olive oil, apple cider vinegar, Dijon and salt in a medium bowl. Add the fennel, radish and basil to the dressing and toss well to coat.
• Place a small mound of salad in the center of each of 4 plates. Top with a piece of salmon and a pinch more salad.

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.

BROILED SALMON

Steps:

• Coat each salmon fillet with the olive oil (just enough to make it shine, not drip) and salt and pepper.
• Preheat grill to medium-high heat and place the salmon skin side up, (even if the skin has been removed) this is VERY important. Then close the lid and allow to cook about 5 to 7 minutes. Check the grill to make sure there are no flame flare-ups and the salmon is cooking evenly, and let cook another 3 to 4 minutes. You are going to let the fish cook about 90 percent on this side. After about 8 to 9 minutes the salmon should turn over easily and allow to finish another 3 to 4 minutes. Remove from grill and serve with your favorite side dishes. The entire cooking time should be about 10 to 12 minutes.

GRILLED SALMON OVER LENTIL SALAD WITH WALNUT VINAIGRETTE

Steps:

• In medium bowl, whisk together all marinade ingredients. Place salmon in marinade and gently toss until thoroughly coated. Place fish in resealable bag in refrigerator for at least 1 hour.
• To make the vinaigrette: In plastic bowl or cup with fitted lid, combine all vinaigrette ingredients. Shake until thoroughly mixed and emulsified. Season with pepper; set aside.
• To prepare the lentils: In 5-quart pot, bring 3 cups of water to a boil. Add lentils, garlic cloves, bay leaf, rosemary sprig, salt and pepper. Cook lentils until just tender, about 30 minutes. Strain in colander.
• To complete the lentil salad: In large bowl, toss lentils, carrots, celery and red onions together. Stir in enough vinaigrette, about 1/4 cup, to coat lentil mixture and store rest in refrigerator for up to one week. Toss in fresh parsley and tarragon.
• To grill the salmon: Heat grill to 375 degrees, when it's too hot to hold hand above coals for more than 5 seconds.
• Spray grill rack lightly and cautiously with canola oil cooking spray, then carefully place salmon fillets on hot grill 2 inches apart. Cook on each side 3-4 minutes at diagonal angle to grill rack for professional-looking grill marks. Note: Salmon may, also, be broiled.
• To assemble: Remove salmon from grill and serve over lentil salad. Garnish with lemon wedges, if desired.

HONEY MUSTARD GRILLED SALMON WITH PUY LENTILS

Steps:

• Turn the grill to high and line a baking tray with foil. Mix the lemon zest and juice, mustard and honey. Put the salmon on the tray, brush with a little of the dressing, then grill for 5-7 mins - there is no need to turn the salmon over until it flakes easily when tested with a knife.
• Meanwhile, heat the oil in a wok and cook the spring onions and beetroot. Tip in the lentils with 4 tbsp water, cover the pan and cook for 2 mins to heat through. Tip into a bowl and toss with the remaining dressing, the basil and rocket. Serve with the salmon.
• Turn the grill to high and line a baking tray with foil. Mix the lemon zest and juice, mustard and honey. Put the salmon on the tray, brush with a little of the dressing, then grill for 5-7 mins - there is no need to turn the salmon over until it flakes easily when tested with a knife.
• Meanwhile, heat the oil in a wok and cook the spring onions and beetroot. Tip in the lentils with 4 tbsp water, cover the pan and cook for 2 mins to heat through. Tip into a bowl and toss with the remaining dressing, the basil and rocket. Serve with the salmon.

SALMON LENTIL SALAD

Steps:

• Put lentils in a small pot with enough water to just cover; cook on medium heat until tender, 10 to 15 minutes. Set lentils aside to cool.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Cook salmon under the preheated broiler until the fish flakes easily with a fork, 5 to 7 minutes per side. Chop salmon and set aside to cool.
• Heat a small skillet over medium-high heat; cook bacon in skillet until crisp, 7 to 10 minutes. Chop bacon and set aside to cool.
• Mix cooled lentils, salmon, bacon, red onion, mozzarella, and cucumber together in a large bowl.
• Whisk balsamic vinegar, olive oil, garlic, mustard, salt, and pepper together in a small bowl; drizzle over the lentil mixture and stir gently to coat.