| previous | next |
Title: Seared Salmon with Lentils, Lhj
Categories: Shellfish Salmon
Yield: 4 Servings
| 1 1/2 | ts | Salt; divided |
| 1 | ts | Freshly ground pepper; |
| Divided | ||
| 1 | c | Lentils; rinsed and |
| Drained | ||
| 4 | Salmon fillets | |
| 1/2 | c | Finely chopped shallots |
| Juice and grated peel of 1 | ||
| Lemon |
1. Bring 2 cups water and 1/2 teaspoon each salt and pepper to boil in saucepan. Add lentils. Reduce heat to low; cover and simmer 30 to 35 minutes, until tender.
2. Meanwhile, sprinkle both sides of salmon with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Heat a 12-inch nonstick skillet over medium-high heat. Cook salmon skin side down 4 minutes. Turn, cover and cook 4 minutes more until opaque in center. Transfer salmon to plate; cover loosely and keep warm.
3. Cook shallots and 2 tablespoons water in skillet over medium heat 2 minutes. Stir in lemon juice, peel and 1/4 cup water; simmer 1 minute. Transfer lentils to four serving plates. Arrange salmon fillets skin side down on lentils and top with shallot mixture.
Prep time: 10 minutes Cooking time: 30 to 35 minutes
(C) Copyright 1997, Meredith Corporation, All Rights Reserved.
Recipe by: Ladies Home Journal