Grand Cru Salmon with Lentils in Red Wine
Updated May 23, 2024
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons extra virgin olive oil
- 1Ā½ounces pancetta, diced
- 2shallots, minced
- 1ā cups French lentils, rinsed
- 8sprigs thyme
- 3Ā½cups chicken stock
- 1Ā½cups dry red wine
- 2pounds Alaskan king salmon, preferably Copper River, in four portions, with skin
- Salt and freshly ground black pepper
- 1tablespoon flour
- 1tablespoon unsalted butter
Nutritional analysis per serving (4 servings)
1145 calories; 53 grams fat; 5 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 59 grams carbohydrates; 9 grams dietary fiber; 8 grams sugars; 94 grams protein; 1510 milligrams sodium
Note: The information shown is Edamamās estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionistās advice.
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Preparation
- Step 1
Heat 1 tablespoon oil in a heavy 3-quart saucepan. Add pancetta and shallots and sautƩover medium heat until they start to color. Stir in lentils, 4 sprigs thyme and stock. Bring to a simmer, partly cover and cook until lentils are tender, about 30 minutes. Add wine and simmer 10 minutes more. Remove from heat.
- Step 2
Drain liquid from lentils into a small saucepan. Place drained lentils over very low heat. Discard thyme.
- Step 3
Heat oven to 450 degrees. Season salmon with salt and pepper. Dust skin with flour. Heat remaining oil in a heavy ovenproof skillet. Add salmon, skin side down, and sear on high heat 2 to 3 minutes until skin is browned. Turn salmon, place skillet in oven and bake 5 minutes for medium rare, or longer to taste.
- Step 4
Distribute lentils among four warm dinner plates and top with salmon, skin side up. Heat liquid drained from lentils, whisking in butter. Season to taste. Spoon over and around salmon and lentils. Garnish with remaining thyme and serve.
Private Notes
Comments
The lentil liquid had a lot of sediment which made the sauce cloudy and heavy. The second time I made it I let the liquid settle for 5 minutes and used only the clear
liquid for the sauce. I added a squeeze of lemon for brightness before adding the butter. Much better! Use a good red wine (I used Pinot Noir) for best results.
Also one small suggestion: I found that instead of garnishing the salmon by putting the thyme on top at the very end; putting the remaining four sprigs of thyme underneath the non-skin side of the salmon immediately after turning it over in the skillet and just prior to putting it in the oven to bake for the last five minutes lent an exquisite aroma to the fish upon turning it back over to serve atop the lentils.
Also one small suggestion: I found that instead of garnishing the salmon by putting the thyme on top at the very end; putting the remaining four sprigs of thyme underneath the non-skin side of the salmon immediately after turning it over in the skillet and just prior to putting it in the oven to bake for the last five minutes lent an exquisite aroma to the fish upon turning it back over to serve atop the lentils.
Very nice, tasty recipe. I would never have thought to prepare lentils in red wine, vive la difference!
The lentil liquid had a lot of sediment which made the sauce cloudy and heavy. The second time I made it I let the liquid settle for 5 minutes and used only the clear
liquid for the sauce. I added a squeeze of lemon for brightness before adding the butter. Much better! Use a good red wine (I used Pinot Noir) for best results.
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