Roasted Salmon with Lentils and Dijon Butter
By Tested and perfected in the Sur La Table kitchen
Images
Serves
Makes 4 servings
Ingredients
- ½ pound French green lentils, such as du Puy
- 4 tablespoons extra-virgin olive oil, divided
- 1 medium yellow onion, finely chopped
- 1 medium leek, white and light green parts only, sliced in half, thinly sliced, and washed
- 1 tablespoon minced garlic
- 1 teaspoon minced fresh thyme leaves
- Sea salt and freshly ground black pepper
- 2 teaspoons tomato paste
- 3 ½ cups low-sodium chicken broth
- 1 tablespoon red wine vinegar
- 4 (5-ounce) salmon filets, skin-off and pin bone removed
- Dijon butter:
- ½ cup unsalted butter, at room temperature
- 1 tablespoon Dijon mustard
- 1 tablespoon minced fresh flat-leaf parsley
- Sea salt and freshly ground black pepper
Procedure
The French “Puy“ lentil holds its shape when cooked and does not have a strong taste as some of the other varieties, which is perfect for the delicate combination of flavors in this dish.
Preheat oven to 450°F with a rack in the center.
Add lentils to a medium bowl and cover with water; set aside for 15 minutes and then drain.
While the lentils are soaking, to a medium nonstick skillet set over medium-high heat, add 2 tablespoons olive oil. When oil is shimmering, add the onions and leeks, and cook until the onions are tender, about 10 minutes. Add the garlic and thyme and cook until fragrant, about 1 minute. Stir in the drained lentils and cook for 1 minute. Stir in tomato paste and pour in the chicken broth. Cook until the lentils are tender, about 20 minutes. Add the vinegar; taste and adjust seasoning with salt and pepper.
To make Dijon butter: While the lentils are cooking, to a small bowl, add butter, mustard, and parsley. Stir together, taste and adjust seasoning with salt and pepper.
To roast salmon: Season salmon with salt and pepper. To a large ovenproof skillet set over medium-high heat, add the remaining 2 tablespoons oil. When oil is shimmering, carefully place the salmon fillets, presentation side down, in the skillet. Sear without moving the salmon, until brown, about 2 minutes. Turn the fillets and transfer the skillet to the oven to bake until the salmon is just starting to flake but is still pink in the middle, about 7 minutes. Transfer the salmon to a plate and loosely cover with foil. To the hot skillet, add the Dijon butter and swirl until melted, 1 to 2 minutes.
To serve: Place a spoonful of lentils on the bottom of each warmed plate. Place the salmon filet over the lentils and spoon the Dijon butter over the salmon. Serve immediately.
Preheat oven to 450°F with a rack in the center.
Add lentils to a medium bowl and cover with water; set aside for 15 minutes and then drain.
While the lentils are soaking, to a medium nonstick skillet set over medium-high heat, add 2 tablespoons olive oil. When oil is shimmering, add the onions and leeks, and cook until the onions are tender, about 10 minutes. Add the garlic and thyme and cook until fragrant, about 1 minute. Stir in the drained lentils and cook for 1 minute. Stir in tomato paste and pour in the chicken broth. Cook until the lentils are tender, about 20 minutes. Add the vinegar; taste and adjust seasoning with salt and pepper.
To make Dijon butter: While the lentils are cooking, to a small bowl, add butter, mustard, and parsley. Stir together, taste and adjust seasoning with salt and pepper.
To roast salmon: Season salmon with salt and pepper. To a large ovenproof skillet set over medium-high heat, add the remaining 2 tablespoons oil. When oil is shimmering, carefully place the salmon fillets, presentation side down, in the skillet. Sear without moving the salmon, until brown, about 2 minutes. Turn the fillets and transfer the skillet to the oven to bake until the salmon is just starting to flake but is still pink in the middle, about 7 minutes. Transfer the salmon to a plate and loosely cover with foil. To the hot skillet, add the Dijon butter and swirl until melted, 1 to 2 minutes.
To serve: Place a spoonful of lentils on the bottom of each warmed plate. Place the salmon filet over the lentils and spoon the Dijon butter over the salmon. Serve immediately.
Roasted Salmon with Lentils and Dijon Butter
By Tested and perfected in the Sur La Table kitchen
Serves
Makes 4 servings
Ingredients
- ½ pound French green lentils, such as du Puy
- 4 tablespoons extra-virgin olive oil, divided
- 1 medium yellow onion, finely chopped
- 1 medium leek, white and light green parts only, sliced in half, thinly sliced, and washed
- 1 tablespoon minced garlic
- 1 teaspoon minced fresh thyme leaves
- Sea salt and freshly ground black pepper
- 2 teaspoons tomato paste
- 3 ½ cups low-sodium chicken broth
- 1 tablespoon red wine vinegar
- 4 (5-ounce) salmon filets, skin-off and pin bone removed
- Dijon butter:
- ½ cup unsalted butter, at room temperature
- 1 tablespoon Dijon mustard
- 1 tablespoon minced fresh flat-leaf parsley
- Sea salt and freshly ground black pepper
Procedure
The French “Puy“ lentil holds its shape when cooked and does not have a strong taste as some of the other varieties, which is perfect for the delicate combination of flavors in this dish.
Preheat oven to 450°F with a rack in the center.
Add lentils to a medium bowl and cover with water; set aside for 15 minutes and then drain.
While the lentils are soaking, to a medium nonstick skillet set over medium-high heat, add 2 tablespoons olive oil. When oil is shimmering, add the onions and leeks, and cook until the onions are tender, about 10 minutes. Add the garlic and thyme and cook until fragrant, about 1 minute. Stir in the drained lentils and cook for 1 minute. Stir in tomato paste and pour in the chicken broth. Cook until the lentils are tender, about 20 minutes. Add the vinegar; taste and adjust seasoning with salt and pepper.
To make Dijon butter: While the lentils are cooking, to a small bowl, add butter, mustard, and parsley. Stir together, taste and adjust seasoning with salt and pepper.
To roast salmon: Season salmon with salt and pepper. To a large ovenproof skillet set over medium-high heat, add the remaining 2 tablespoons oil. When oil is shimmering, carefully place the salmon fillets, presentation side down, in the skillet. Sear without moving the salmon, until brown, about 2 minutes. Turn the fillets and transfer the skillet to the oven to bake until the salmon is just starting to flake but is still pink in the middle, about 7 minutes. Transfer the salmon to a plate and loosely cover with foil. To the hot skillet, add the Dijon butter and swirl until melted, 1 to 2 minutes.
To serve: Place a spoonful of lentils on the bottom of each warmed plate. Place the salmon filet over the lentils and spoon the Dijon butter over the salmon. Serve immediately.
Preheat oven to 450°F with a rack in the center.
Add lentils to a medium bowl and cover with water; set aside for 15 minutes and then drain.
While the lentils are soaking, to a medium nonstick skillet set over medium-high heat, add 2 tablespoons olive oil. When oil is shimmering, add the onions and leeks, and cook until the onions are tender, about 10 minutes. Add the garlic and thyme and cook until fragrant, about 1 minute. Stir in the drained lentils and cook for 1 minute. Stir in tomato paste and pour in the chicken broth. Cook until the lentils are tender, about 20 minutes. Add the vinegar; taste and adjust seasoning with salt and pepper.
To make Dijon butter: While the lentils are cooking, to a small bowl, add butter, mustard, and parsley. Stir together, taste and adjust seasoning with salt and pepper.
To roast salmon: Season salmon with salt and pepper. To a large ovenproof skillet set over medium-high heat, add the remaining 2 tablespoons oil. When oil is shimmering, carefully place the salmon fillets, presentation side down, in the skillet. Sear without moving the salmon, until brown, about 2 minutes. Turn the fillets and transfer the skillet to the oven to bake until the salmon is just starting to flake but is still pink in the middle, about 7 minutes. Transfer the salmon to a plate and loosely cover with foil. To the hot skillet, add the Dijon butter and swirl until melted, 1 to 2 minutes.
To serve: Place a spoonful of lentils on the bottom of each warmed plate. Place the salmon filet over the lentils and spoon the Dijon butter over the salmon. Serve immediately.