Now here is a salmon and lentils recipe which is greater than the sum of it’s parts. I could talk about contrasting flavours and textures but neither looking at it or describing the dish does it justice.
I cook at home a lot so I don’t get tons of praise unless something stands out. Not only did my husband comment on it while he was eating it (“this is so good, I am just shovelling it back. Seriously this may be the best salmon dish I have ever had…”), but he remembered and mentioned it the next day.
A fish recipe getting praise the day after it is eaten is as usual as…. well, I’ll let you know if it ever happens again.
Salmon with Lentils and Braised Leeks(serves 2)
Get the braised leeks started first, and reasonably far along.
In a small saucepan heat olive oil over medium low heat and sweat onion for a few minutes, followed by celery and carrot until softened. About 5 minutes total. Add a big pinch of salt, lentils and liquids. Bring to a simmer, cover and reduce heat to low. Cook for 30 minutes, taste and check for doneness, once soft but still a bit of bite left turn the heat off and cook your salmon.
Sprinkle both sides of the salmon with salt and pepper. Dust the skin side with a scant amount of flour. In a small skillet heat a tablespoon of oil at medium high heat, just until it smokes. Place the salmon skin side down and fry until it is opaque halfway up. Flip the salmon. Add butter and spoon the butter all over the salmon. Cook until medium rare, don't overcook.
Serve salmon on braised leeks, surrounded by lentils. Serve hot!