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.
WILD SALMON WITH LENTILS AND ARUGULA
Vitamin D-rich and delicious, this lighter meal is perfect for chasing away the winter blues.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 10
Steps:
- In a medium pot, bring onion, carrot, celery,bay leaf, and lentils to a boil. Reduce to asimmer and cook until lentils are tender, about25 minutes. Drain. Season with salt and pepper.Add olive oil and lemon juice. Stir inarugula and cover to keep warm.
- Meanwhile,heat oven to 375 degrees. Arrange fillets in a bakingdish. Drizzle with olive oil and season with saltand pepper. Cover with foil and bake untilcooked through, about 16 to 18 minutes. Servewith lentils and squeeze with lemon juice.
Nutrition Facts : Calories 510 g, Cholesterol 107 g, Protein 49 g, Sodium 113 g
PAN-FRIED WILD SALMON
Steps:
- Rinse the salmon fillets and pat dry thoroughly with paper towels; season with sea salt.
- Heat the oil in a skillet over medium-high heat.
- Gently lay the salmon into the hot oil with the skin side facing up and cook until the the flesh side is golden brown, 5 to 7 minutes; turn and continue cooking until the skin side is slightly browned, about 5 minutes more. Remove the salmon from the skillet, allowing any oil to drain from the fish back into the pan.
- Remove the skin from the salmon fillets; fry the skin in the oil remaining in the skillet until crispy, 2 to 3 minutes. Serve the crispy skin with the salmon.
Nutrition Facts : Calories 240.8 calories, Cholesterol 37.6 mg, Fat 18.5 g, Protein 18.1 g, SaturatedFat 2.9 g, Sodium 195.3 mg
WILD ALASKAN SALMON FILLET
Steps:
- Combine all spices. Generously rub the spice mixture on the flesh side of the salmon and drizzle with a light coat of oil. Place the salmon on the grill, flesh side first. Let cook for about 7 to 10 minutes each side.
PAN SEARED SALMON ON BABY ARUGULA
Provided by Sheila Lukins
Categories Tomato Low Carb Quick & Easy Low Cal Low Sodium Dinner Salmon Arugula Healthy Parade Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Servings: Makes 2 servings
Number Of Ingredients 11
Steps:
- 1. Place the salmon fillets in a shallow bowl. Toss well with lemon juice, olive oil, salt and pepper. Let rest for 15 minutes.
- 2. Cook the salmon, skinside down in a nonstick skillet over medium-high heat for 2 to 3 minutes, shaking the pan and carefully lifting the salmon with a spatula to loosen it from the pan.
- 3. Reduce the heat to medium. Cover the pan and cook until the salmon is cooked through, 3 to 4 minutes more. The skin should be crisp and the flesh medium rare.
- 4. Meanwhile, combine the arugula, tomatoes and onion in a bowl. Just before serving, season with salt and pepper and drizzle with oil and vinegar. Toss well.
SEARED SALMON WITH CITRUS AND ARUGULA SALAD
Bursting with color and bright, bold flavors, this simple recipe makes an elegant main course for a dinner party, or a welcome diversion from your go-to weeknight salmon. The technique of cooking salmon in a cast-iron skillet creates a beautifully golden-brown sear and crispy skin. For best results, make this recipe during the cold weather months, when citrus fruit is at its best.
Provided by Lidey Heuck
Categories brunch, dinner, lunch, salads and dressings, seafood, appetizer, main course
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the glaze for the salmon: In a small bowl, whisk 2 tablespoons olive oil with the orange juice, mustard, half the chopped garlic and 1/4 teaspoon salt. Set aside.
- Make the salad dressing: In another small bowl, whisk together 2 tablespoons olive oil with the lemon juice, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir in the shallots and the remaining garlic, then set aside.
- Using a small serrated knife, peel the grapefruit and oranges and trim to remove any remaining pith. Slice all the peeled fruit crosswise into thin circles (no larger than 1/2-inch thick); remove the seeds and set aside.
- Heat a 12-inch cast-iron or heavy stainless-steel skillet over medium-high until it's extremely hot (a drop of water flicked onto the pan should turn to steam almost immediately), about 3 minutes. Meanwhile, pat the salmon fillets dry using paper towels, brush both sides with olive oil, and season all over with salt and pepper.
- When the pan is ready, cook the salmon fillets skin-side down over medium-high without moving until the salmon skin releases easily from the pan, 3 to 4 minutes. Using a pair of tongs or a spatula, wiggle the fillets to loosen the skin from the bottom of the pan, then carefully flip. Lower the heat to medium and cook until the salmon is cooked through but still slightly rare in the center, 4 to 5 more minutes, depending on the thickness of the fillets.
- Transfer to a rimmed plate or serving dish, and brush the glaze all over the salmon, making sure to coat the fillets.
- Combine the arugula and fennel in a large bowl. Pour the dressing over the salad and toss well. Add the avocado, citrus rounds and pistachios, and toss gently. Transfer to a shallow serving bowl or platter and serve alongside the salmon.
More about "wild salmon with lentils and arugula recipes"
ROASTED SALMON WITH BRAISED FRENCH LENTILS RECIPE
From feastingathome.com
5/5 (18)Total Time 1 hrCategory MainCalories 245 per serving
- Pat the salmon dry. Make the marinade by combining all in a small bowl. Brush a little marinade on the bottom sides of salmon, place on parchment-lined sheet pan, then spoon the remaining over top, to form a thin layer. Set aside. When lentils are halfway through cooking, bake salmon in a 325 F oven for 10-15 minutes, depending on thickness. (Or grill!)
- Heat oil in a large saute pan over medium-high heat. Add onion, celery and carrots and stir 4-5 minutes, then turn the heat down to medium. Cook 4-5 more minutes and add the garlic and lentils. Cook 2 minutes stirring. Add the wine. Let this cook-off, about 2 minutes. Pour in the stock, salt, and mustard and stir until combined and bring to a good simmer. Add the bay leaves and thyme sprigs, cover and gently simmer on low heat 25-30 minutes or until lentils are tender. When the lentils are tender, uncover and cook off any extra liquid ( or feel free to drain). Remove the thyme sprigs, taste and adjust salt. A tiny little splash of red wine vinegar livens them up.
- Place a cupful of lentils in a wide shallow pasta bowl, top with the salmon and veggie of your choice, and drizzle with a little olive oil, (or leek oil, gremolata!) top with a sprig of fresh thyme. Dig in!
EASY SALMON WITH LENTILS RECIPE | WILLIAMS SONOMA TASTE
From blog.williams-sonoma.com
2.5/5 (7)Total Time 45 minsEstimated Reading Time 2 mins
LENTIL SALAD WITH ARUGULA AND FETA RECIPE - SIMPLY …
From simplyrecipes.com
ROASTED SALMON WITH FRENCH LENTILS AND ARUGULA …
From gffmag.com
SEARED SALMON AND LENTILS WITH ARUGULA AND VINAIGRETTE
From williams-sonoma.com
Servings 4Total Time 45 mins
15+ BEST SALMON DINNER RECIPES - EATINGWELL
From eatingwell.com
ROASTED WILD SALMON AND DILL RECIPE | MYRECIPES
From myrecipes.com
WILD SALMON WITH LENTILS AND ARUGULA – THE HOOT EATS
From thehooteats.com
WILD SALMON WITH LENTILS AND ARUGULA | KEEPRECIPES: YOUR …
From keeprecipes.com
SEARED SALMON WITH LENTIL SALAD RECIPE | CHATELAINE
From chatelaine.com
SALMON WITH DILL SAUCE AND BELUGA LENTILS - THE GOURMET GOURMAND
From thegourmetgourmand.com
PAN-ROASTED SALMON WITH ARUGULA AND AVOCADO SALAD RECIPE
From seriouseats.com
AIR FRYER PESTO SALMON WITH LENTIL AND ARUGULA SALAD RECIPE
From people.com
ONE-SKILLET CRISPY SALMON WITH MUSTARDY LENTILS RECIPE - SERIOUS …
From seriouseats.com
WHAT’S THE DIFFERENCE BETWEEN ATLANTIC AND PACIFIC SALMON?
From simplyrecipes.com
PERFECT BAKED SALMON WITH LENTILS AND LEMON HERB SAUCE - PINCH …
From pinchofyum.com
WILD SALMON WITH LENTILS AND ARUGULA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CHEMOTHERAPY: FOODS AND RECIPES - MEDICAL NEWS TODAY
From medicalnewstoday.com
WILD SALMON WITH LENTILS AND ARUGULA RECIPES- WIKIFOODHUB
From wikifoodhub.com
You'll also love