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SALMON ON A BED OF LENTILS

Recipe Introduction


I got this recipe from "A Totally Salmon Cookbook" that I bought in Seattle. I have always wanted to try lentils and thought this was a good time. The salmon in Seattle is excellent. You will have 2 c. lentils left over, make soup out of it.





List of Ingredients



• 2 Tbs. butter
  
• 1/2 onion, diced
  
• 1 carrot, peeled and diced
  
• 3 garlic cloves, minced (optional)
  
• 1 1/2 c. green lentils, rinsed
  
• 1 3/4 c. fish stock or water
  
• salt and pepper to taste
  
• 4 (6-oz) salmon fillets
  
• 1 Tbs. olive oil
  
• Fresh Tomato Salsa or Gabriela's Tomatillo Salsa
  






Instructions



1. Melt 1 Tbs. of the butter in a medium pot over medium-high heat.
   
   
2. Saute the onion, carrot, and garlic until golden.
   
   
3. Add the lentils and fish stock or water.
   
   
4. Bring to a boil, reduce to a simmer, cover, and cook until lentils are done, about 1/2 hours. (All the liquid should be absorbed.)
   
   
5. Season to taste with salt and pepper and keep warm.
   
   
6. Melt the remaining tablespoon of butter with olive oil in a large skillet over high heat.
   
   
7. Season the fish all over with salt and pepper.
   
   
8. Saute until seared on the outside and rare inside, about 3 minutes per side.
   
   
9. To serve, place a bed of lentils on each of 4 serving plates.
   
   
10. Top each with a fillet and then spoon on the optional, but wonderful salsa.
    
    
11. Serves 4.
    
    






Final Comments


There are 3 kinds of lentils - green which are spicy, black which are not, and red that I don't know what they are! I cooked the lentils about 45 minutes until they no longer tasted raw. You might have to add more water. The salmon I had had skin on it. I cut that off and boiled in 3 c. water to get fish stock.