Salmon With Lentils Food

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.

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.

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.

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.

SALMON WITH LENTILS

Steps:

• Heat 1/4 cup olive oil in a skillet over medium heat. Add the leeks and carrots and cook until tender, 5 minutes. Add the garlic and tomato paste and cook 1 minute. Increase the heat to high; add 4 cups water, the cinnamon stick and lentils. Bring to a boil, then reduce the heat to medium-high, cover and simmer until tender, 20 minutes.
• Meanwhile, remove the Swiss chard stems; reserve 3 leaves and chop the rest. Place the whole leaves over the lentils, cover and wilt, 1 minute. Remove the chard and cover the lentils. Season the salmon with salt and pepper and wrap a wilted chard leaf around each fillet.
• Reserve about 1 cup lentils for Warm Beet and Lentil Salad. Stir the honey and lemon juice into the remaining lentils and season with salt and pepper. Stir in the chopped chard. Place the wrapped salmon on top of the lentils, drizzle with olive oil and season with salt and pepper. Cover and cook over medium-high heat until the fish is just cooked through, 6 minutes.
• Remove the salmon and cut into pieces. (If the lentils are dry, add a splash of water.) Divide lentils among bowls and top with salmon.
• Turn leftover lentils into Warm Beet and Lentil Salad With Goat Cheese.

SPICED SALMON WITH LENTILS

Steps:

• Place fish in single layer on foil-covered baking sheet. Mix mayo and seasonings until blended; spread onto fish. Refrigerate 30 min.
• Meanwhile, bring water, lentils and 2 Tbsp. dressing to boil in medium saucepan; cover. Simmer on low heat 5 min. Stir in carrots; simmer, covered, 15 to 20 min. or until lentils and carrots are tender and most of the liquid is cooked off.
• Heat broiler. Broil fish, 6 inches from heat, 7 min. or until fish flakes easily with fork.
• Stir parsley and remaining dressing into lentil mixture; spoon onto 4 serving plates. Top with fish. Squeeze lemon wedges over fish.

SALMON WITH LENTILS

Steps:

• Heat 1/4 cup olive oil in a skillet over medium heat.
• Add the leeks and carrots and cook until tender, 5 minutes.
• Add the garlic and tomato paste and cook 1 minute.
• Increase the heat to high; add 4 cups water, the cinnamon stick and lentils. Bring to a boil, then reduce the heat to medium-high, cover and simmer until tender, 20 minutes.
• Meanwhile, remove the Swiss chard stems; reserve 3 leaves and chop the rest.
• Place the whole leaves over the lentils, cover and wilt, 1 minute. Remove the chard and cover the lentils.
• Season the salmon with salt and pepper and wrap a wilted chard leaf around each fillet.
• Stir the honey and lemon juice into the remaining lentils and season with salt and pepper.
• Stir in the chopped chard.
• Place the wrapped salmon on top of the lentils, drizzle with olive oil and season with salt and pepper.
• Cover and cook over medium-high heat until the fish is just cooked through, 6 minutes.
• Remove the salmon and cut into pieces. (If the lentils are dry, add a splash of water.)
• Divide lentils among bowls and top with salmon.

SALMON WITH BACON AND LENTILS

Steps:

• Combine lentils, onion, carrot and orange peel in heavy large saucepan. Add 2 1/2 cups water and bring to boil. Reduce heat; simmer until lentils are tender, stirring occasionally, about 25 minutes. Drain, reserving 3/4 cup cooking liquid. Discard orange peel. Return lentils to pan. Season lentils with salt and pepper. (Can be prepared 1 say ahead. Cover and chill lentils and reserved cooking liquid separately.)
• Preheat oven to 450°F. Place salmon on baking sheet. Wrap 1 bacon strip around center of each salmon piece, arranging bacon ends on bottom. Bake salmon until opaque in center, about 8 minutes.
• Meanwhile, add enough reserved cooking liquid to lentils to moisten. Mix in cream, then parsley, chives and tarragon and bring to simmer. Spoon lentil onto plates. Top each with 3 salmon pieces in spoke fashion and serve.