Sautéed Salmon With Zucchini Pappardelle And Red Lentils

Name: Sautéed Salmon With Zucchini Pappardelle And Red Lentils
Total time: 35 min
Yield: 4 servings
Ingredients: 1/2 cup red lentils; 10 coriander seeds, crushed; 1 bay leaf; Sea salt; 2 medium zucchini, ends trimmed; 1 tablespoon olive oil; 4 tablespoons butter; 4 6-ounce salmon fillets, 1 1/4 inches thick; Freshly ground black pepper

By Amanda Hesser

Total Time: 35 minutes
Rating: 4(19)
Comments: Read comments

Featured in: PAIRINGS; For a No-Nonsense Wine, a Rich Fish Like Salmon Is the Right Sidekick

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Ingredients

Yield:4 servings

½cup red lentils
10coriander seeds, crushed
1bay leaf
Sea salt
2medium zucchini, ends trimmed
1tablespoon olive oil
4tablespoons butter
46-ounce salmon fillets, 1¼ inches thick
Freshly ground black pepper

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 375 degrees. Pour lentils into a small pan. Add coriander, bay leaf and water to cover by one-half inch. Bring to boil; reduce heat to a simmer. Cook, partly covered, until lentils are just tender, 25 minutes. Drain excess water; discard bay leaf. Season with salt.
Step 2
Meanwhile, with a vegetable peeler, peel zucchini into wide, thin strips the length of the zucchini.
Step 3
Place a large nonstick pan over medium-high heat for one minute. Add olive oil and 2 tablespoons butter. Season salmon with salt and pepper. Lay fillets in pan, skin-side down. Sauté until crisp on the bottom, about 2 minutes. Transfer pan to oven, and continue roasting until rare in center only, about 9 minutes. Transfer fillets to a plate to rest.
Step 4
In a medium sauté pan, melt remaining 2 tablespoons butter over medium-high heat. Add zucchini and toss to coat. Season with salt and pepper. Cook until just soft on the edges, about 3 minutes. Add lentils and toss. Divide among 4 plates. Lay a salmon fillet on top of each.