Monday, May 14, 2012

Salmon with French Lentils

I'm pretty sure that lentils are my new favorite form of protein.  And salmon has always been a winner in my book.  But I'm still a bit of a newbie when it comes to preparing lentils.  However, while perusing the Food Network I came across the Barefoot Contessa and she was making....lentils!

The recipe sounded a bit weird though.  Turnip, onion with cloves, what the what?  But.  I trust Ina, I always trust Ina.  So I decided to make this recipe one night for us.  I have to say, that I don't know what kind of witchcraft this might be, but I love these lentils and these will be a staple in our house.  I served these with my kale slaw.

Adapted from the Barefoot Contessa's Warm French Lentils


2 T olive oil
1 leek
2 carrots
1 t minced garlic
1 cup French green Le Puy lentils
1 whole onion
6 whole cloves
1 white turnip
1 t unsalted butter
4 t Dijon mustard
2 t red wine vinegar
1/4 Colive oil
1 T kosher salt
1 t freshly ground black pepper

1 large filet of salmon (~1 lb)
2 T olive oil
1 T ground black pepper
1 t kosher salt

Preheat the oven to 450°.  Peel and chop the carrots and chop the leek, using the white and green parts.

Heat the 2 tablespoons of olive oil on medium heat and add the leek and carrots, and cook over medium heat for 5 minutes. Add the garlic and cook for 1 more minute and set aside.

Brush the salmon with olive oil and sprinkle the salt and pepper over the filet. Let rest before putting in the oven. 

Peel the onion and stick the cloves into the onion dispersed evenly.  Cut the turnip in half. 

Put the lentils, 4 cups of water, the onion with the cloves, and the turnip in a large saucepan and bring to a boil. Lower the heat and simmer uncovered for 20 minutes, or until the lentils are almost tender.

Once the lentils have 15 minutes, put the salmon on a baking sheet in the oven on a middle rack and cook for about 12-15 minutes or until the salmon is cooked.  It can still be a bit pink on the inside...don't overcook or it will be dry.

When the lentils have finished, remove and discard the onion and turnip and drain the lentils.  Combine the olive oil, mustard, vinegar, salt, pepper. Combine the lentils with the leek and carrots, and add the butter.  Whisk together the 1/4 cup of olive oil, the mustard, vinegar, salt, and pepper.  Add to the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes.

Sprinkle with salt and pepper and enjoy!

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