|
Salmon and Lentils
Ingredients:
2 teaspoon olive oil,
1 tablespoon shallots, chopped
2 teaspoon garlic, chopped
2 1/2 cup chicken stock, defatted, reduced-sodium
1 cup dried brown lentils, or green lentils, rinsed
1 onion, small, peeled and studded with a clove
1 1/2 teaspoon fresh thyme
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
2 turnips, small, white, peeled and finely chopped
2 carrot, peeled and finely chopped
1 pound salmon, fillet, skinned and cut into serving portions
2 tablespoon fresh parsley, chopped
1 lemon, quartered
Preparations:
1. In a large saucepan, heat oil over medium heat. Add shallots and garlic and cook, stirring, until the garlic is lightly colored, about 30 seconds. Add broth, lentils, onion, thyme, salt and pepper. Bring to a boil, reduce heat to low and simmer, covered, for 25 minutes, or until the lentils are tender.
2/ Add turnips and carrots; simmer until the vegetables are tender, about 10 minutes more. Remove the onion. Add more broth if necessary; the mixture should be slightly soupy. Taste and adjust seasonings. Lay salmon fillets on top, cover the pan and cook until the salmon is opaque in the center, 5 to 8 minutes.
3. Serve in shallow bowls, garnished with parsley and lemon wedges.
|
