Salmon with Lentils (Ina Garten) Recipe

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Ingredients:

Serving

french green lentils ( lentilles du puy)
good olive oil, plus extra for salmon
2 cups chopped yellow onions
2 cups chopped leeks, white and light green parts only
1 tsp fresh thyme leaves
2 tsp kosher salt
freshly ground black pepper
1 tbsp minced fresh garlic
chopped celery (4 stalks )
chopped carrots (3 carrots)
homemade chicken stock , recipe follows, or good canned broth
2 tbsp tomato paste
2 tbsp good red wine vinegar
4 (8-oz) center-cut salmon fillets, skin removed
3 (5-lb) 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 1/2, optional
20 sprigs fresh flat-leaf parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in 1/2 crosswise
2 tbsp kosher salt
2 tsp whole black peppercorns

Directions:

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.
Homemade Chicken Stock:
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.
Yield: 6 quarts

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	984.16 Kcal (4120 kJ)
Calories from fat	537.47 Kcal
		% Daily Value*
Total Fat	59.72g	92%
Cholesterol	323.02mg	108%
Sodium	2311.36mg	96%
Potassium	1630.21mg	35%
Total Carbs	36.04g	12%
Sugars	14.3g	57%
Dietary Fiber	9.39g	38%
Protein	72.25g	144%
Vitamin C	43.7mg	73%
Vitamin A	1.1mg	36%
Iron	5.2mg	29%
Calcium	184.2mg	18%

Amount Per 100 g
Calories	125.1 Kcal (524 kJ)
Calories from fat	68.32 Kcal
		% Daily Value*
Total Fat	7.59g	92%
Cholesterol	41.06mg	108%
Sodium	293.81mg	96%
Potassium	207.22mg	35%
Total Carbs	4.58g	12%
Sugars	1.82g	57%
Dietary Fiber	1.19g	38%
Protein	9.18g	144%
Vitamin C	5.5mg	73%
Vitamin A	0.1mg	36%
Iron	0.7mg	29%
Calcium	23.4mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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