SPICY SALMON & LENTILS
This dish is easy to cook but still packed full of flavour.
Provided by Good Food team
Categories Dinner, Main course
Time 15m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 600 calories, Fat 38 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 20 grams carbohydrates, Fiber 4 grams fiber, Protein 46 grams protein, Sodium 2.35 milligram of sodium
SALMON WITH LENTILS
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.
MOROCCAN SPICED SALMON OVER LENTILS
Make and share this Moroccan Spiced Salmon over Lentils recipe from Food.com.
Provided by FDADELKARIM
Categories Lentil
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Spice Mixture: Combine all the ingredients for the spice mix then set aside to be used later.
- Place the lentils in a medium saucepan & cover with 3 cups of water. Bring to a boil then reduce the heat to low, cover and simmer. Cook until the lentils are tender, about 25 minutes, stirring occasionally. Drain any remaining water then season with salt and pepper and set aside, covered.
- While the lentils are cooking, warm olive oil over medium-low heat in a medium-sized saucepan. Cook the garlic and onions in the oil until translucent, about 5 minutes. Add the harissa and 1 tablespoon of the spice mixture and continue to cook until fragrant, about 3 minutes.
- Increase the heat to medium then add the tomatoes and their juices. Simmer the sauce, stirring occasionally, until the flavors are well blended, about 10 minutes. Season with salt and pepper.
- Preheat the oven to 400 degrees. Spray a baking pan with cooking spray & set aside. Season the salmon fillets with salt and pepper then coat them on both sides with the remaining spice mixture.
- Heat the canola oil & the butter in a large skillet. When the oil is very hot, add 2 salmon fillets to the pan, skin side down. Saute the salmon fillets for 3 minutes (do not turn over). Repeat with the other 2 fillets.
- Carefully transfer the fillets to the baking sheet & roast the salmon for about 6-10 minutes, or until the skin is very crisp and the fish is just cooked through.
- Spoon the lentils into the center of warmed dinner plates and set the salmon fillets on top, skin side down. Spoon the tomato sauce around the lentils and serve at once.
Nutrition Facts : Calories 560.7, Fat 22.8, SaturatedFat 4.3, Cholesterol 95.2, Sodium 131.6, Carbohydrate 41.7, Fiber 19.5, Sugar 6.1, Protein 48.8
SPICED SALMON WITH LENTILS
Kick your weeknight up a notch with Spiced Salmon with Lentils. This spiced salmon recipe is a quick to prepare dish that will keep things interesting!
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place fish in single layer on foil-covered baking sheet. Mix mayo and seasonings until blended; spread onto fish. Refrigerate 30 min.
- Meanwhile, bring water, lentils and 2 Tbsp. dressing to boil in medium saucepan; cover. Simmer on low heat 5 min. Stir in carrots; simmer, covered, 15 to 20 min. or until lentils and carrots are tender and most of the liquid is cooked off.
- Heat broiler. Broil fish, 6 inches from heat, 7 min. or until fish flakes easily with fork.
- Stir parsley and remaining dressing into lentil mixture; spoon onto 4 serving plates. Top with fish. Squeeze lemon wedges over fish.
Nutrition Facts : Calories 340, Fat 18 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 55 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 26 g
SPICED SALMON WITH PUY LENTILS
I can never have enough salmon or lentil recipes in my collection. So, when I saw this one in the recent issue of BBC Easy Cook magazine I wanted to add it to my Zaar collection to try.
Provided by Sarah_Jayne
Categories Curries
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Boil the lentils for 15 minutes.
- Drain, then toss with the lemon juice and garlic. Season.
- Meanwhile, sprinkle the salmon with the garam masala and grill / broil on High for 5 minutes until just cooked.
- Cut salmon into good sized chunks.
- Mix half the mint with the yogurt.
- Toss the lentils with the rest of the mint, the parsley and chunks of salmon.
- Serve with the mint yogurt and lemon wedges.
Nutrition Facts : Calories 678, Fat 26.6, SaturatedFat 4.7, Cholesterol 222.1, Sodium 231.5, Carbohydrate 18.6, Fiber 5.1, Sugar 6.7, Protein 87.5
JAMIE OLIVER SALMON WITH PROSCIUTTO AND LENTILS
A full meal, with fish, prosciutto and lentils. It takes almost no time to prepare, but it seems like a millions bucks...
Provided by r8brito
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F=220 degrees celsius. Drain the lentils and put into a pot and cover with water. Bring to a boil on med-high and then turn heat down and simmer until tender (This only takes about 5-10 minutes).
- Season the salmon fillets with a little pepper before wrapping them in the prosciutto slices. You can either wrap them whole or, wrap in the middle of the fillets, leaving some of the flesh exposed. Drizzle with olive oil and roast in the oven for around 10 minutes until the prosciutto is golden.
- While the salmon is in the oven and the lentils are simmering, season the plain yogurt with salt and pepper to your liking. Also go ahead and chop up all your herbs.
- Drain away the water from the lentils and season carefully with salt, pepper, the lemon juice and olive oil. Just before serving, stir the herbs and spinach into the lentils on a high heat, until wilted. Divide the lentils among 4 plates. Place a salmon fillet on top of your pile of lentils, and finish with a drizzle of lightly seasoned yogurt.
Nutrition Facts : Calories 570, Fat 25, SaturatedFat 4, Cholesterol 115, Sodium 228.9, Carbohydrate 23.5, Fiber 8.9, Sugar 2.3, Protein 61.4
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