Suggested wine: Oregon pinot noir or Beaujolais
Salmon with lentils is a divine combination. Lovely
slate-green, robust-flavored lentilles de Puy are tossed with a lemony,
tarragon-infused vinaigrette and blended with crisply cooked vege - tables. A
simply seasoned fillet of salmon is pan-roasted and nestled on top of the warm
lentil mixture. This is a perfect main-course salad for casual entertaining or
for a weeknight dinner with a crusty baguette and a glass of pinot noir. You’ll
have dinner on the table in less than 40 minutes.
SERVES 4
Vinaigrette
- ¼ cup extra-virgin olive oil
- 1 teaspoon grated lemon zest
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh tarragon
- ½ teaspoon sugar
- 1 teaspoon kosher or sea salt
- Freshly ground pepper
- 1 cup French green lentils (lentilles de Puy); see Cook’s Note
- 4 salmon fillets (about 5 ounces each), skin on and scaled, pin bones removed, skin dried by wiping with a knïïe
- Kosher or sea salt
- Freshly ground pepper
- 5 tablespoons olive oil
- 2 large carrots, peeled and cut into ¼-inch dice
- 2 shallots, cut into ¼-inch dice
- 1 celery stalk, cut into ¼-inch dice
- 1 red bell pepper, seeded, deribbed, and cut into ¼-inch dice
Arrange an oven rack in the center of the oven
and preheat the oven to 4SO°F.
TO MAKE THE VINAIGRETTE: In a small
jar with a tight-fitting lid, combine the extra-virgin olive oil, lemon zest and
juice, garlic, tarragon, sugar, salt, and lots of pepper. (Several good grinds
of pepper make the vinaigrette taste robust, a perfect complement to the
lentils.) Cover tightly and shake vigorously to blend. Taste and adjust the
seasoning. Set aside.
Fill a 3-quart saucepan two-thirds full of cold water, add the
lentils, and bring to a simmer over medium heat. Cook, uncovered, just until
tender, 15 to 18 minutes. Meanwhile, season the salmon with a little salt and
pepper. Have ready 2 large skillets: a large, ovenproof skillet,
preferably cast iron, for cooking the salmon; and a large skillet for sautéing
the vegetables.
When the lentils are tender, drain them thoroughly but do not
rinse. Transfer to a large bowl and set aside. In the ovenproof skillet, heat
2 tablespoons of the olive oil over high heat until almost smoking.
Swirl to coat the pan and then add the salmon, skin side down. Cook over high
heat until the skin is browned and crisp, about 4 minutes. After about 3
minutes, shake the pan once to make sure the fillets aren’t sticking. Carefully
turn the fillets, then transfer the skillet to the oven and roast the salmon
until almost opaque throughout, about 4 minutes. Set aside.
As soon as the salmon goes into the oven, place the other
skillet over high heat and add the remaining 3 tablespoons olive oil. Swirl to
coat the pan and add the carrots, shallots, celery, and bell pepper. Sauté,
stirring frequently, until the vegetables are crisp-tender and just beginning to
brown at the edges, about 7 minutes. Season lightly with salt and pepper. Add
the vegetables to the bowl with the lentils and stir gently to mix.
Give the dressing a last-minute shake and pour it over the
lentil mixture. Toss gently. Divide the lentil mixture among 4 dinner plates.
Place a salmon fillet in the center, on top of the lentils, and serve
immediately.
COOK’S NOTE
Lentilles de Puy from France’s Haute-Loire region are
prized for their earthy, robust flavor. If cooked just until tender, they remain
firm and retain their lovely petite shape without bursting. They have a dark
slate-green exterior and creamy yellow interior. American lentil farmers have
started growing heirloom varieties, including ones similar to lentilles de
Puy. Look for these at gourmet or natural foods stores.
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