Salmon With Lentils And Red Wine Sauce Recipes

Steps:

• To prepare the lentils, blanch the lentils for 10 minutes in a pot of boiling water. Drain and set aside. In a large saute pan, fry the bacon until it is lightly browned. Add the shallots and garlic, and saute for 2 minutes, until they are tender and translucent. Add the lentils, cream, thyme, and marjoram. Simmer about 15 minutes, until the lentils are tender and the mixture resembles thick soup. Remove from the heat. Season with salt and pepper. Set aside.
• To make the sauce, heat a saucepan over medium heat. Add the salmon bones, garlic, carrots, celery, and leeks and cook until vegetables are golden brown. Add the tarragon, thyme, wine, and stock. Increase the heat and bring the sauce to a bowl. Simmer for 15 to 20 minutes. Strain the sauce though a fine sieve and return it to a clean sauce pan. Bring the sauce to a boil and continue cooking until it has reduced by half and is thick. Remove from the heat and adjust the seasoning with salt and pepper. Whisk in the butter. (If you have made the sauce ahead of time, reheat it while the salmon is cooking and add the butter at that time.)
• To serve, preheat the broiler. Slice the salmon diagonally into long thin slices. Place 1/2 cup of the creamed lentils on each of 6 ovenproof plates. Place 2 slices of salmon on top, without over lapping. Broil for 2 minutes and drizzle over the red wine sauce garnish with the haricots verts and serve.

Steps:

• Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain.
• Meanwhile, heat the oil in a saute pan, add the onions, leeks, thyme, salt, and pepper and 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 over low heat for 20 minutes, until the lentils are tender. Add the vinegar and season, to taste.
• Preheat the oven to 450 degrees F.
• For the salmon, heat a dry oven-proof saute pan over high heat for 4 minutes. Meanwhile, rub both sides of the salmon fillets with olive oil and season the tops very liberally with salt and pepper. When the pan is very hot, place the salmon fillets seasoning-sides down in the pan and cook over medium heat without moving them for 2 minutes, until very browned. Turn the fillets and place the pan in the oven for 5 to 7 minutes, until the salmon is cooked rare. Spoon a mound of lentils on each plate and place a salmon fillet on top. Serve hot.
• Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface, as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.

Steps:

• Heat 1 tablespoon oil in a heavy 3-quart saucepan. Add pancetta and shallots and sautéover medium heat until they start to color. Stir in lentils, 4 sprigs thyme and stock. Bring to a simmer, partly cover and cook until lentils are tender, about 30 minutes. Add wine and simmer 10 minutes more. Remove from heat.
• Drain liquid from lentils into a small saucepan. Place drained lentils over very low heat. Discard thyme.
• Heat oven to 450 degrees. Season salmon with salt and pepper. Dust skin with flour. Heat remaining oil in a heavy ovenproof skillet. Add salmon, skin side down, and sear on high heat 2 to 3 minutes until skin is browned. Turn salmon, place skillet in oven and bake 5 minutes for medium rare, or longer to taste.
• Distribute lentils among four warm dinner plates and top with salmon, skin side up. Heat liquid drained from lentils, whisking in butter. Season to taste. Spoon over and around salmon and lentils. Garnish with remaining thyme and serve.

Steps:

• Heat oven to 375 degrees. Pour lentils into a small pan. Add coriander, bay leaf and water to cover by one-half inch. Bring to boil; reduce heat to a simmer. Cook, partly covered, until lentils are just tender, 25 minutes. Drain excess water; discard bay leaf. Season with salt.
• Meanwhile, with a vegetable peeler, peel zucchini into wide, thin strips the length of the zucchini.
• Place a large nonstick pan over medium-high heat for one minute. Add olive oil and 2 tablespoons butter. Season salmon with salt and pepper. Lay fillets in pan, skin-side down. Sauté until crisp on the bottom, about 2 minutes. Transfer pan to oven, and continue roasting until rare in center only, about 9 minutes. Transfer fillets to a plate to rest.
• In a medium sauté pan, melt remaining 2 tablespoons butter over medium-high heat. Add zucchini and toss to coat. Season with salt and pepper. Cook until just soft on the edges, about 3 minutes. Add lentils and toss. Divide among 4 plates. Lay a salmon fillet on top of each.

Steps:

• Heat a large, lidded shallow pan over a medium heat. Tip in the curry paste and fry briefly, stirring constantly, until sizzling and aromatic. Add the lentils with about quarter of a can of water and season. Heat until simmering then lay salmon on top, skin side up.Cover and leave salmon to cook for 6-8 minutes until it feels firm when prodded.
• While salmon is cooking, make the dressing. Mix together the olive oil and lemon juice and season well. When salmon is cooked lift it out of the pan with a fish slice and set aside. Turn the heat up, stir in the spinach and a third of the dressing and cook until the spinach has just wilted. Spoon the lentils and spinach onto two plates then sit the salmon on top. Drizzle over the remaining dressing and serve.