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.
SPICE & HONEY SALMON WITH COUSCOUS
The fish doesn't need to marinate for long to take on all the Moroccan flavours in this dish
Provided by Good Food team
Categories Dinner, Lunch
Time 30m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/fan 180C/gas 6. Zest and juice 1 lemon, then mix the zest and ½ the juice with the spice, garlic, ½ the spring onions and 2 tsp oil. Season well. Put the salmon into a shallow dish, spoon over the marinade, then leave for 10 mins to let the flavours mingle.
- Meanwhile, put the couscous in a large bowl. Tip in the remaining lemon juice and oil, spring onions and 150ml boiling water, then cover and leave to stand.
- Lift the salmon onto a foil-lined baking tray, spoon over any leftover marinade, then roast for 15 mins. With 5 mins to go, pull out the baking tray and spoon 1 tsp clear honey over each fillet.
- Add the mint to the couscous and fluff it up with a fork. Serve the salmon with the couscous, spoon over the juices from the baking tray and add lemon wedges.
Nutrition Facts : Calories 506 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 34 grams protein, Sodium 0.21 milligram of sodium
MOROCCAN LENTILS AND COUSCOUS
This superb Moroccan favorite can only be described as heavenly, with the combination of aromatic spices and crisp, brown onion adding a real spark to the subtle flavors of the lentils and couscous.
Provided by morgainegeiser
Categories Moroccan
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place the lentils in a medium saucepan.
- Add garlic, spices, and 3 cups of water. Bring to a boil over medium heat, stirring occasionally.
- Reduce heat to low, cover, and simmer 40 minutes, stirring once halfway through cooking time.
- While lentils are cooking, bring 1 cup of water to a boil in a small saucepan.
- Remove from heat, stir in couscous, cover, and set aside for 15 minutes.
- Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring frequently, until onion is nicely browned, about 10 minutes.
- Add lentils to skillet and mix well.
- Remove and discard bay leaf. Serve lentils over couscous.
SALMON AND COUSCOUS
Make and share this Salmon and Couscous recipe from Food.com.
Provided by tigerduck
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Put your couscous in a bowl, then pour over just enough water to cover it.
- Set aside for 3 minutes to allow the couscous to soak up the water.
- Slice the salmon widthways into finger-size or twofinger-size strips (I've made 3 out of each fillet), drizzle with olive oil, and season with salt and pepper.
- Heat a non-stick frying pan and add the courgettes, asparagus tips and chilli. The vegetables will need 2-5 minutes, depending on their size and on your taste.
- Heat another non-stick frying pan and add the salmon strips (non-skin side first). They will need one minute on each side.
- Mix the tomatoes, lemon juice, 4 tablespoons of the olive oil and the coriander into the couscous and season to taste.
- Add the couscous to the veggies in the pan and mix.
- Put the salmon strips on top of the couscous, place a lid on and put back on a high heat for a minute.
- Serve:.
- Slide everything on to plates and spoon over some sour cream.
Nutrition Facts : Calories 784.8, Fat 11.1, SaturatedFat 3, Cholesterol 107.4, Sodium 193.3, Carbohydrate 110.9, Fiber 12.8, Sugar 11.9, Protein 61
JAMIE OLIVER SALMON WITH PROSCIUTTO AND LENTILS
A full meal, with fish, prosciutto and lentils. It takes almost no time to prepare, but it seems like a millions bucks...
Provided by r8brito
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 570, Fat 25, SaturatedFat 4, Cholesterol 115, Sodium 228.9, Carbohydrate 23.5, Fiber 8.9, Sugar 2.3, Protein 61.4
SALMON WITH LENTILS
This is a Ina Garten recipe that looked delicious and healthy! I haven't tried it but I sure plan to!!
Provided by Japanese Delight
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 700.4, Fat 23.3, SaturatedFat 3.6, Cholesterol 119.4, Sodium 1288.7, Carbohydrate 58.3, Fiber 21, Sugar 11.3, Protein 63.8
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