Description
Salmon nestled on a bed of French lentils creates a luxurious Mediterranean-inspired dish from Ina Garten’s kitchen. Rustic ingredients mingle with delicate salmon, offering a perfect balance of protein and earthy legumes that invite you to savor each elegant bite.
Ingredients
Scale
Main Protein Ingredients:
- 4 8-ounce (226 grams) center-cut salmon fillets, skin removed
- 3 5-pound (2.27 kilograms) whole chickens
Vegetable and Herb Ingredients:
- 2 cups chopped yellow onions
- 2 cups chopped leeks, white and light green parts only
- 1 ½ cups chopped celery (4 stalks)
- 1 ½ cups chopped carrots (3 carrots)
- 3 large onions, unpeeled and quartered
- 6 carrots, unpeeled and halved
- 4 celery stalks with leaves, cut in thirds
- 4 parsnips, unpeeled and cut in half (optional)
- 1 head garlic, unpeeled and cut in half crosswise
- 1 tablespoon minced fresh garlic
- 1 teaspoon fresh thyme leaves
- 20 sprigs of fresh flat-leaf parsley
- 15 sprigs of fresh thyme
- 20 sprigs of fresh dill
Liquid, Seasoning, and Additional Ingredients:
- ½ pound (227 grams) French green lentils (lentilles du Puy)
- ¼ cup good olive oil
- 1 ½ cups homemade chicken stock (recipe follows) or good canned broth
- 2 tablespoons tomato paste
- 2 tablespoons good red wine vinegar
- 2 tablespoons kosher salt
- 2 teaspoons whole black peppercorns
Instructions
- Hydrate lentils by submerging them in boiling water for 15 minutes, then thoroughly drain to remove excess liquid.
- In a sauté pan, warm olive oil and gently sauté onions, leeks, thyme, salt, and pepper over medium temperature until onions become translucent, approximately 10 minutes.
- Incorporate minced garlic into the vegetable mixture and cook for an additional 2 minutes, allowing flavors to meld.
- Add drained lentils, chopped celery, diced carrots, chicken stock (473 milliliters or 16 fluid ounces), and tomato paste to the pan.
- Reduce heat, cover the pan, and simmer for 20 minutes until lentils reach a tender consistency.
- Enhance the lentil mixture with a splash of vinegar and adjust seasoning according to personal preference.
- Preheat oven to 232 degrees Celsius (450 degrees Fahrenheit) to ensure proper cooking temperature.
- Select an oven-proof sauté pan and heat it thoroughly on high heat for 4 minutes.
- Massage salmon fillets with olive oil and generously season the surface with salt and pepper.
- Place seasoned salmon fillets in the scorching hot pan, cooking for 2 minutes until a rich brown crust forms.
- Carefully flip the fillets and transfer the pan to the preheated oven, roasting for 5-7 minutes until salmon reaches desired doneness.
- Plate by creating a bed of seasoned lentils and delicately positioning the salmon fillet on top.
- Serve immediately while the dish maintains optimal temperature and flavor profile.
Notes
- Mastering the timing is crucial for tender, not mushy lentils that absorb flavors perfectly.
- Freshness transforms this dish from ordinary to extraordinary, so select vibrant herbs and crisp vegetables.
- Boiling water kickstarts the lentil preparation, helping them soften and cook more uniformly.
- Gentle simmering allows each ingredient to release its unique essence without losing nutritional value.
- Precise water temperature and soaking duration ensure a consistent, delightful texture in every bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 15 g
- Protein: 25 g
- Cholesterol: 75 mg