Saumon Aux Lentilles
A protein packed dish with an earthy flavor from the lentils and topped with simple seared salmon. Do not use brown or red lentils as they’ll fall apart. Seek out the French green lentils as they hold their shape nicely.
America’s Test Kitchen starts the salmon skin side down in a cold pan, then cranks up the heat, crisping the skin and allowing it to cook in its own fat. I’m not a fan of salmon skin (I removed it after cooking), but if you are this works well. They also brine the salmon for 15 minutes in salted water before cooking. I don’t usually brine my salmon but thought I’d give it a go. I think it helps to keep the fish moist even if you overcook by a minute or two. I served with sautéed asparagus in garlic butter.
Recipe
Lentils:
2 T. olive oil, divided
1 large onion, chopped fine
1 celery rib, chopped fine
1 carrot, chopped fine
3/4 tsp. salt
1 T. garlic, minced
1 T. tomato paste
1/2 tsp. dried thyme
1/2 tsp. black pepper
2-1/2 c. water
1 c. dried lentilles du Puy (French green lentils), picked over and rinsed
1 T. sherry vinegar
2 tsp. Dijon mustard
Salmon:
3/4 tsp. salt, divided, plus 1/4 c. for brining fish
3/4 tsp. black pepper, divided
(4) 6-oz. skin-on salmon fillets
For the lentils: Heat 1 T. oil in a medium saucepan over medium heat until shimmering. Add the onion, celery, carrot and salt and stir. Cover and cook stirring occasionally, until vegetables are softened but not browned, 8-10 minutes. Add garlic, tomato paste, thyme and pepper and cook, stirring constantly, until fragrant, about 2 minutes. Stir in water and lentils. Increase heat and bring to a boil. Adjust heat to a simmer, cover and cook, stirring occasionally, until lentils are tender but not mushy and have the consistency of thick risotto, 40-50 minutes. Remove from heat and keep covered.
For the Salmon: While lentils are cooking, dissolve 1/4 c. salt in 1 qt. water. Submerge salmon in brine and let stand for 15 minutes. Remove salmon from brine and pat dry with paper towels.
Sprinkle the bottom of a 12-inch nonstick skillet evenly with 1/2 tsp. salt and 1/2 tsp. pepper. Place the salmon, skin side down, in skillet and sprinkle tops of fish with remaining 1/4 tsp. salt and 1/4 tsp. pepper. Heat skillet over medium-high heat and cook fillets, without moving them, until fat begins to render, skin begins to brown and bottom 1/4-inch of fillets turn opaque, 8 minutes.
Flip the fillets and continue to cook without moving them until centers are still translucent (for medium rare), about 5 minutes longer (mine took about 3-1/2 minutes as they were thin fillets). Transfer to a plate, skin side up. I removed the skin on my fillets.
Warm lentils briefly if necessary. Stir in vinegar, mustard and remaining 1 T. oil. Season with salt and pepper to taste. Divide lentils among wide, shallow serving bowls and arrange salmon skin side up on lentils and serve.