Salmon with Lentils
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
|
Ingredients
- 1/2 Lb Green Lentils
- 1/4 C Olive Oil
- 2 C Yellow Onions chopped
- 2 C Leeks chopped, white and light green parts only
- 1 tsp Fresh Thyme
- 2 tsp Kosher Salt
- 3/4 tsp Black Pepper
- 1 tsp Garlic minced
- 1.5 C Celery chopped (about 4 stalks)
- 1.5 C Carrots chopped (about 3 carrots)
- 1.5 C Chicken Stock
- 2 Tb Tomato Paste
- 2 Tb Red Wine Vinegar
- 4 Salmon Fillets skin removed
Ingredients
|
|
Instructions
Lentils
- Place the lentils in a bowl and cover with boiling water. Set aside for 15 minutes then drain.
- Heat oil in a saute pan. Add the onions, leeks, thyme, salt and pepper. 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 on low heat for 20 minutes. Add the vinegar and season to taste.
Salmon
- Preheat the oven to 450
- Heat an oven proof saute pan over high heat for 4 minutes. Rub both side of the Salmon fillets with oilve oil and season the tops liberally with salt and pepper
- When the pan is very hot place the salmon, seasoned side down, and cook over medium heat WITHOUT moving them for 2 minutes. Turn the fillets and move the pan from the stove to the oven for 5-7 minutes
- Spoon a mound of lentils onto a plate and top with a Salmon fillet.
Recipe Notes
This is one of Ina Garten's recipes
Share this Recipe
Powered by WP Ultimate Recipe
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Leave a Reply