SALMON LEEKS RECIPE RECIPES

Name: Salmon with Lentils
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound French green lentils (lentilles du Puy); 1/4 cup good olive oil, plus extra for salmon; 2 cups chopped yellow onions; 2 cups chopped leeks, white and light green parts only; 1 teaspoon fresh thyme leaves; 2 teaspoons kosher salt; 3/4 teaspoon freshly ground black pepper; 1 tablespoon minced fresh garlic; 1 1/2 cups chopped celery (4 stalks); 1 1/2 cups chopped carrots (3 carrots); 1 1/2 cups Homemade Chicken Stock, recipe follows, or good canned broth; 2 tablespoons tomato paste; 2 tablespoons good red wine vinegar; Four 8-ounce center-cut salmon fillets, skin removed; Three 5-pound chickens; 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; 20 sprigs fresh flat-leaf parsley; 15 sprigs fresh thyme; 20 sprigs fresh dill; 1 head garlic, unpeeled and cut in half crosswise; 2 tablespoons kosher salt; 2 teaspoons whole black peppercorns

SALMON WITH LENTILS RECIPE | INA GARTEN | FOOD NETWORK

Salmon with Lentils Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories main-dish

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 25

Ingredients

1/2 pound French green lentils (lentilles du Puy)
1/4 cup good olive oil, plus extra for salmon
2 cups chopped yellow onions
2 cups chopped leeks, white and light green parts only
1 teaspoon fresh thyme leaves
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 tablespoon minced fresh garlic
1 1/2 cups chopped celery (4 stalks)
1 1/2 cups chopped carrots (3 carrots)
1 1/2 cups Homemade Chicken Stock, recipe follows, or good canned broth
2 tablespoons tomato paste
2 tablespoons good red wine vinegar
Four 8-ounce center-cut salmon fillets, skin removed
Three 5-pound chickens
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
20 sprigs fresh flat-leaf parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in half crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

Steps:

Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain.
Meanwhile, heat the oil in a saute pan, add the onions, leeks, thyme, salt, and pepper and cook over medium heat for 10 minutes, until the onions are translucent. Add the garlic and cook for 2 more minutes. Add the drained lentils, celery, carrots, chicken stock, and tomato paste. Cover and simmer over low heat for 20 minutes, until the lentils are tender. Add the vinegar and season, to taste.
Preheat the oven to 450 degrees F.
For the salmon, heat a dry oven-proof saute pan over high heat for 4 minutes. Meanwhile, rub both sides of the salmon fillets with olive oil and season the tops very liberally with salt and pepper. When the pan is very hot, place the salmon fillets seasoning-sides down in the pan and cook over medium heat without moving them for 2 minutes, until very browned. Turn the fillets and place the pan in the oven for 5 to 7 minutes, until the salmon is cooked rare. Spoon a mound of lentils on each plate and place a salmon fillet on top. Serve hot.
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface, as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.

EASY SALMON TRAYBAKE RECIPE - DELICIOUS. MAGAZINE

Easy salmon traybake recipe - delicious. magazine image

This traybake recipe is full in flavour but with less of the washing up! It’s a perfect combination of succulent salmon, peppers and courgettes all baked on one tray. If you like this recipe, you’ll love our salmon and broccoli tray bake with spring onion and chilli.

Provided by delicious. magazine

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield Serves 4

Number Of Ingredients 11

Ingredients

2 red onions, cut into wedges
2 red peppers, sliced into strips
1 yellow pepper, sliced into strips
1 courgette, halved lengthways and thickly sliced
1 garlic bulb, halved across the middle
2 medium tomatoes, halved
3 tbsp olive oil, plus extra to drizzle
270g cherry tomatoes on the vine
4 good-quality sustainable salmon fillets (about 150g each)
Squeeze of lemon juice
Handful of fresh basil leaves

Steps:

Preheat the oven to 200°C/fan180°C/gas 6. Tumble the onions, peppers, courgette, garlic and medium tomatoes into a shallow roasting tray. Pour over 3 tbsp olive oil, season with sea salt and ground black pepper, then gently toss to coat. Roast for 20 minutes.
Add the vine tomatoes to the tray and lay the salmon fillets on top. Season, then drizzle with a little more oil and a squeeze of lemon juice. Return to the oven for 10-12 minutes until the salmon is just cooked through and the vegetables are tender. Scatter with fresh basil leaves to serve.

Nutrition Facts : Calories 438kcals, FatContent 25.9g (4.3g saturated), ProteinContent 34.6g, CarbohydrateContent 17.2g (13.3g sugars), FiberContent 5.9g

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