Earlier today I was out with friends having coffee. Lentils came up. I was talking to my very dear friend about a lentil recipe that she gave me years and years ago and I said "That is what we are having tonight". That recipe is Spiced Lentils with Fresh Spinach and, in my opinion, it wins awards in the lentil world. Well, after getting home and much later in the afternoon after doing a zillion things, I realised I didn't have all the ingredients to make that dish. Darn! That was when I rememberd this dish. I would say a second best to the lentil awards ceremony.
This recipe is adapted from a recipe on Epicurious. I made it first a whole bunch of years ago and forgot about it until about 5:00 pm this afternoon. I knew there was salmon in the freezer and just about everything else to make this my way. It is all done in 30 minutes, so perfect for my very busy afternoon.
Note: I used jar lentils today as I was in a complete hurry, but you can quickly soak and cook your own in 1/2 hour if you have the time. Lentils are such a good value staple that go a long way.
Just a really great combination of flavours
And it looks good too
Salmon and Lentils
4 Salmon fillets
1 Jar (400 grams) lentils, drained and rinsed
1 Leek, thinly slices crossways
4 Garlic cloves, crushed & divided
Juice of one lemon
Small bunch fresh chopped parsley, divided
1 Teaspoon dried tarragon
3 Tablespoons Dijon grainy mustard
2 Tablespoons balsamic vinegar
4 Tablespoons butter, divided
Fresh crushed black pepper
In a small bowl, combine the mustard, juice of half a lemon, fresh chopped parsley, tarragon, salt and pepper. Stir and set aside
In a large skillet set over high heat add 2 tablespoons of butter and about 1/2 of the garlic. Give a good stir and toss in the leeks. Stir for a minute and let cook for about 5 -8 minutes to cook and brown. Add the lentils, the mustard mixture and the balsamic vinegar. Stir and cook for about 1-2 minutes. Remove from heat and set aside.
With a medium skillet set over medium heat, add the remaining butter and garlic. Season the salmon fillets with salt and add to the pan. Cook on each side for about 4 minutes. Squeeze over lemon juice and remove from pan. Serve the salmon over the lentils, top with parsley garnish and fresh black pepper.
Click the downloadable link below to print recipe!
Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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