MUSTARDY SALMON WITH BEETROOT & LENTILS
Cook a delicious gluten-free dinner in 20 minutes. Our Scandi-style salmon is served with beetroot, lentils, pumpkin seeds, capers, mustard and dill
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Fish Course, Lunch, Main course
Time 20m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. Mix together 1 tbsp oil, the mustard, honey and some seasoning. Put the salmon fillets on a baking tray and spread the honey and mustard mixture all over. Tip the lentils and beetroot into a casserole dish, toss with the remaining oil and season well. Put both in the oven for 10 mins until the salmon is cooked through.
- Stir the crème fraîche, dill, capers and lemon zest through the lentils. Serve alongside the salmon with the pumpkin seeds scattered over and lemon wedges for squeezing, with a rocket salad on the side, if you like.
Nutrition Facts : Calories 875 calories, Fat 49 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 14 grams sugar, Fiber 15 grams fiber, Protein 58 grams protein, Sodium 2.5 milligram of sodium
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.
ONE-SKILLET CRISPY SALMON WITH MUSTARDY LENTILS RECIPE
Salmon and lentils is to France what peas and carrots is to the States: an absolutely classic pairing. In this simple, satisfying one-pot dinner that plays off the famous couple, crispy salmon is served in a broth of lentils flavored with caramelized shallots and mustard.
Provided by Kerry Saretsky
Categories Entree Dinner Mains
Time 30m
Yield 2
Number Of Ingredients 10
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.
Nutrition Facts : Calories 892 kcal, Carbohydrate 52 g, Cholesterol 152 mg, Fiber 16 g, Protein 72 g, SaturatedFat 8 g, Sodium 1319 mg, Sugar 13 g, Fat 44 g, ServingSize serves 2, UnsaturatedFat 0 g
ONE-PAN GARLIC BUTTER SALMON RECIPE BY TASTY
Here's what you need: salmon fillet, butter, garlic, lemon, salt, pepper, broccoli floret, olive oil, parmesan cheese, fresh parsley
Provided by Hannah Williams
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F (190°C).
- In a bowl, mix butter, garlic, lemon juice, salt, and pepper.
- Lay salmon fillets on a pan, and evenly distribute the marinade.
- Place broccoli on both sides of the salmon, and drizzle on olive oil, salt, pepper, and parmesan.
- Bake 18 minutes.
- Serve and garnish with parsley.
- Enjoy!
Nutrition Facts : Calories 435 calories, Carbohydrate 13 grams, Fat 37 grams, Fiber 5 grams, Protein 14 grams, Sugar 2 grams
MUSTARD-GLAZED SALMON WITH LENTILS
Grainy mustard adds body and zip to this easy-to-make broiled-salmon dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Heat broiler, with rack set 8 inches from heat. In a large broiler-proof skillet, heat oil over medium-high. Add onion and cumin and cook, stirring, until onion is golden, 8 minutes. Meanwhile, rub mustard on salmon and season with salt and pepper.
- Add lentils to skillet, stir, and season with salt and pepper. Nestle salmon in lentils and broil until opaque throughout, 5 to 8 minutes. Sprinkle with cilantro and serve.
Nutrition Facts : Calories 456 g, Fat 19 g, Fiber 10 g, Protein 47 g, SaturatedFat 3 g
CRISPY SALMON FILLETS
Provided by Food Network
Categories main-dish
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Line a baking sheet with parchment paper and set aside.
- Prepare the side of salmon by cutting away the thinner belly fat and picking out any pin bones.
- To remove the skin, cut the meat away from the skin with a long knife starting at the tail end. Firmly hold the skin in one hand, hold the knife at a low angle, and continue slicing between the skin and meat until you reach the end. Cut the salmon into 8 to 10 equal portions and set aside in the fridge.
- Melt the butter in a large skillet over medium heat and add in the panko, garlic powder and herbs. Season with salt and pepper and cook, stirring frequently, until the panko is golden brown. Transfer the panko into a shallow dish and allow to cool to room temperature.
- Meanwhile, in a separate shallow dish, whisk together the eggs, mayonnaise and Dijon with 1/2 teaspoon each of salt and pepper. Retrieve the salmon from the fridge and, using a paper towel, dry off the outside of each fillet. Dip the salmon into the egg mixture, being sure to coat the entire surface, then press into the panko to coat and transfer to the prepared baking sheet.
- At this point, you can cook the salmon or cover lightly with plastic and place the full baking sheet in the freezer. Once the salmon is frozen, transfer to a heavy-duty freezer bag and store in the freezer for up to 3 months.
- To cook the fillets, either fresh or frozen, preheat your oven to 425 degrees F (220 degrees C) and lightly grease a baking sheet with nonstick cooking spray or line with parchment paper. Arrange the fillets on the prepared pan, leaving a few inches of space between each and bake the fresh fillets for 15 to 18 minutes, or the frozen for 22 to 25 minutes, or until cooked through and the fish flakes easily with a fork.
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