Salmon with Lentils – A New Recipe

  • 45 mins total
  • 5 mins prep
  • 40 mins cook
  • serves 4 
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IntroductionSkip To The Recipe

Salmon with lentils.

We were in the mood for something new last night therefore as I am standing in my pantry and staring at the content, a box of lentils was just sitting there for the picking. Why not?  Probably the last time we had lentils was on New Years Day as a tradition.

Because we wanted salmon, the below recipe was inspired by Gourmet cook book that I furthermore  blended with old favorite family recipe. Love the caramelized onions, love them.

As I took my first bite of lentils I felt something was missing therefore I decided to try to sprinkle a bit of lemon juice with a drop of olive oil over the lentils, and the dish took a different dimension.  The sweet gentle flavor of the onions was intensified.

We have left over and I cannot wait to have the left overs for lunch today. Maybe I will add some fresh tomatoes….
A nice glass of Chardonnay was a perfect pairing.

TIP: I am partial to green du Puy Lentils.  For me, it seems like they cook best as a result not too starchy. Make sure, however, that the lentils are rinsed well and picked over carefully.

Giangi's Kitchen Signature

 

Nutrition Facts
Salmon with Lentils - A New Recipe
Amount Per Serving
Calories 177 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 6g 30%
Cholesterol 42mg 14%
Sodium 611mg 25%
Potassium 248mg 7%
Total Carbohydrates 4g 1%
Sugars 1g
Protein 7g 14%
Vitamin A 10.6%
Vitamin C 12.5%
Calcium 2.6%
Iron 3.1%
* Percent Daily Values are based on a 2000 calorie diet.
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Salmon with Lentils - A New Recipe

  • 45 mins total
  • 5 mins prep
  • 40 mins cook
  • serves 4 

Ingredients

Original recipe yields 4 servings

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  • 1 cup French green du Puy lentils
  • 3 cups water
  • 1 teaspoon salt
  • 2 tablespoons unsalted butter
  • 1 cup finely chopped yellow onion
  • 2 large chopped garlic cloves
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 4 - 6 ounces skinless salmon fillets
  • 1 tablespoon unsalted butter
  • optional wedge of lemon

Instructions

  1. Place lentils, water and 1 teaspoon salt in a saucepan and stir. Bring to a boil, and then reduce the heat to simmer 30 to 40 minutes, or until the lentils are tender but not falling apart. Drain in a sieve set over a bowl and reserve ½ cup of the cooking liquid.

  2. Meanwhile in a heavy sauce pan, melt 2 tablespoon of butter over low heat. Stir in the onion, garlic, salt and cook covered until the onions are pale golden, about 10 minutes. Stir occasionally

  3. Remove the lid and cook stirring occasionally for another 5 to 10 minutes, or until the onions are golden.

  4. Stir the lentils into the onion along with the reserved cooking liquid and heat through. Add the lemon juice, parsley, 2 tablespoons fresh lemon juice. Pepper and olive oil. Stir gently to bind it all.

  5. Pat dry the salmon and sprinkle with salt and pepper. In a large skillet over medium-high heat, heat 1 tablespoon butter and olive 1 tablespoon olive oil. When the butter foam subsides add the fish and cook, turning once. 5 to 8 minutes depending on the thickness of the salmon. Make sure that it is not too overcooked or it will be too dry.

  6. When ready to eat sprinkle a couple of drops or olive oil and a small squeeze of lemon in top of the lentils. This will accentuate the flavor of the caramelized onions

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