Salmon With Green Lentil Ragout
This lentil and salmon dish is a delightful combination of tender green lentils mixed with aromatic vegetables and a flavorful broth, topped with pan-seared salmon fillets. It's a comforting and satisfying meal that beautifully balances textures and flavors. Enjoy this wholesome and hearty dish for a nourishing dinner.
— Constant Cookbook
Ingredients
- 1 cup Le Puy or other small green lentils
- 3 cups water
- 2 cups chicken broth
- 1/4 cup finely chopped shallot
- 1 small carrot, peeled and finely chopped
- 1 boiling potato, peeled and cut into scant 1/2-inch cubes
- 1/2 tsp. kosher salt, plus more, to taste
- Freshly ground pepper, to taste
- 1 tsp. canola oil
- 1 salmon fillet, 1 to 1 1/4 lb., skin removed and fish cut into 4 equal pieces
Instructions
- Pick over the lentils, discarding any misshapen lentils or grit. Rinse the lentils, place them in a saucepan and add the 3 cups water. Bring to a boil over medium-high heat, reduce the heat to medium-low, cover and cook until the lentils are tender but not soft, 45 to 50 minutes. Drain and set aside.
- In a saucepan over high heat, bring the broth to a boil. Continue to boil until it is reduced to 1 1/2 cups, if you are using homemade stock, or 1 1/3 cups, if you are using purchased broth. Remove from the heat.
- In a nonstick fry pan over medium-high heat, warm 1/2 cup of the concentrated stock until it bubbles, 1 to 2 minutes. Mix in the shallot, carrot and potato and cook, stirring occasionally, until the liquid has almost evaporated, 3 to 4 minutes. Pour in the remaining stock and add the cooked lentils. Simmer over medium heat until the potato is tender, but not soft, 8 to 10 minutes. Stir in the 1/2 tsp. salt and a few grinds of pepper. Remove from the heat; keep hot.
- Meanwhile, in another fry pan over medium-high heat, warm the canola oil. Season the salmon pieces on both sides with salt and a few grinds of pepper. Place them in the pan and cook until crisp and well browned on the bottom, about 8 minutes. Using a wide spatula, turn the fish over and cook until slightly translucent in the very center at the thickest part, 4 to 5 minutes more. Remove from the heat and let rest for a few minutes. (The hot fish will continue to cook until it is opaque.)
- Divide the lentil mixture, with some of the liquid, among warmed wide, shallow bowls or dinner plates with a deep center. Place a piece of the salmon on top of each mound of lentils. Serve immediately. Serves 4.
- Adapted from Williams-Sonoma, <i>Essentials of Healthful Cooking</i>, by Mary Abbott Hess, Dana Jacobi &amp; Marie Simmons (Oxmoor House, 2003).
Yield
Serves 4.
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