Lentils And Salmon Food

SALMON AND FRAGRANT LENTILS

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4 and place the salmon on a baking tray. Squeeze over the juice of a lemon, the spring onions, slices of garlic, pepper and mushrooms. Cover with foil and bake for 10-12 minutes, or until the salmon is cooked to your liking.
• Meanwhile, drain and rinse the lentils, add to a pan with the spices and heat through. Cook the rice according to the packet instructions, and add this to the pan. Stir in the spinach allowing it to wilt for a couple of minutes.
• Serve the lentils with the salmon.

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.

ROASTED SALMON WITH BRAISED LENTILS

Steps:

• (Or see notes for grilling)
• Pat the salmon dry. Make the marinade by combining all in a small bowl. Brush a little marinade on the bottom sides of salmon, place on parchment-lined sheet pan, then spoon the remaining over top, to form a thin layer. Set aside. When lentils are halfway through cooking, bake salmon in a 325 F oven for 10-15 minutes, depending on thickness. (Or grill!)
• Heat oil in a large saute pan over medium-high heat. Add onion, celery and carrots and stir 4-5 minutes, then turn the heat down to medium. Cook 4-5 more minutes and add the garlic and lentils. Cook 2 minutes stirring. Add the wine. Let this cook-off, about 2 minutes. Pour in the stock, salt, and mustard and stir until combined and bring to a good simmer. Add the bay leaves and thyme sprigs, cover and gently simmer on low heat 25-30 minutes or until lentils are tender. When the lentils are tender, uncover and cook off any extra liquid ( or feel free to drain). Remove the thyme sprigs, taste and adjust salt. A tiny little splash of red wine vinegar livens them up.
• Place a cupful of lentils in a wide shallow pasta bowl, top with the salmon and veggie of your choice, and drizzle with a little olive oil, (or leek oil, gremolata!) top with a sprig of fresh thyme. Dig in!

SPICY SALMON & LENTILS

Steps:

• Heat a large, lidded shallow pan over a medium heat. Tip in the curry paste and fry briefly, stirring constantly, until sizzling and aromatic. Add the lentils with about quarter of a can of water and season. Heat until simmering then lay salmon on top, skin side up.Cover and leave salmon to cook for 6-8 minutes until it feels firm when prodded.
• While salmon is cooking, make the dressing. Mix together the olive oil and lemon juice and season well. When salmon is cooked lift it out of the pan with a fish slice and set aside. Turn the heat up, stir in the spinach and a third of the dressing and cook until the spinach has just wilted. Spoon the lentils and spinach onto two plates then sit the salmon on top. Drizzle over the remaining dressing and serve.

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.

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.

JAMIE OLIVER SALMON WITH PROSCIUTTO AND LENTILS

Steps:

• Preheat the oven to 425 degrees F=220 degrees celsius. Drain the lentils and put into a pot and cover with water. Bring to a boil on med-high and then turn heat down and simmer until tender (This only takes about 5-10 minutes).
• Season the salmon fillets with a little pepper before wrapping them in the prosciutto slices. You can either wrap them whole or, wrap in the middle of the fillets, leaving some of the flesh exposed. Drizzle with olive oil and roast in the oven for around 10 minutes until the prosciutto is golden.
• While the salmon is in the oven and the lentils are simmering, season the plain yogurt with salt and pepper to your liking. Also go ahead and chop up all your herbs.
• Drain away the water from the lentils and season carefully with salt, pepper, the lemon juice and olive oil. Just before serving, stir the herbs and spinach into the lentils on a high heat, until wilted. Divide the lentils among 4 plates. Place a salmon fillet on top of your pile of lentils, and finish with a drizzle of lightly seasoned yogurt.

LENTILS AND SALMON

Steps:

• 1) Preheat oven to 350 degrees F. Cook lentils according to package by simmering in boiling water. Be careful not to over-cook the lentils as they will just turn to mush.
• 2) Drizzle salmon with olive oil and season with salt and pepper. Add salmon fillet, skin-side up, to a hot, oven-safe skillet over high heat. Sear salmon for 3 minutes and flip.
• 3) After searing the fillets, turn them skin side down and add a small knob of butter to each fillet. Stick pan in the oven and finish cooking for 5-7 minutes. The total time will depend on thickness of the salmon.
• 4) For lentils add olive oil to a large pan over medium-high heat. Once hot, add onions, celery, and carrots. Cook until veggies are soft, about 5 minutes. Add garlic and season with salt and pepper.
• 5) Stir in cooked and drained lentils, capers, and fresh thyme. Stir to combine flavors.
• 6) Add butter and lemon juice to finish the lentils and season with salt and pepper.
• 7) Serve the seared salmon on a bed of lentils garnished with fresh lemon.

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 450ºF.
• 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.
• Yield: 6 quarts

SALMON WITH CURRIED LENTILS

Steps:

• Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the ginger, garlic, shallot, curry powder and 1/2 teaspoon paprika; cook, stirring often, until the shallot is soft, about 3 minutes. Add the bell pepper and cook until slightly softened, 2 minutes. Add the lentils, 1/2 teaspoon salt and 2 1/2 cups water; increase the heat to medium high and bring to a simmer. Partially cover and cook, stirring often and adjusting the heat to maintain a simmer, until the lentils are tender, about 15 minutes. Uncover and simmer until thick, 5 to 10 more minutes. Add lemon juice and salt to taste.
• Preheat the broiler. Put the salmon on a foil-lined baking sheet, skin-side down. Sprinkle with 1/2 teaspoon salt and the remaining 1 teaspoon paprika and broil until just cooked through, 6 to 8 minutes.
• Toss the arugula with the remaining 1 tablespoon olive oil, and salt and lemon juice to taste. Serve with the lentils and salmon.

ONE-SKILLET CRISPY SALMON WITH MUSTARDY LENTILS RECIPE

Steps:

• In a medium nonstick skillet, heat 1 tablespoon of olive oil over medium-high heat until shimmering. Add shallots and cook, stirring frequently, until very soft and browned, about 15 minutes; lower the heat if necessary to prevent burning. Season to taste with salt and pepper and set caramelized shallots aside. Wipe out skillet.
• Press salmon filets between paper towels to dry surfaces thoroughly. Season on all sides with salt and pepper. Heat remaining 1 tablespoon in the skillet over medium-high heat until shimmering. Add salmon filets skin side-down. Immediately reduce heat to medium-low. Cook, pressing gently on back of filets to ensure good contact with skin, until skin is rendered and crisp, about 6 minutes. If skin shows resistance when attempting to lift with a spatula, allow it to continue to cook until it lifts easily. Flip salmon and cook on second side until a thermometer inserted into the thickest part registers 120°F for medium rare or 130°F for medium, about 1 minute longer. Transfer salmon to a paper towel-lined plate and allow to rest.