Description
Barefoot Contessa’s salmon lentils combine French-inspired elegance with hearty comfort. Mediterranean flavors merge seamlessly, offering home cooks a sophisticated yet approachable dish you’ll savor with each delectable bite.
Ingredients
Scale
- 4 (226 g, 8 oz) salmon fillets, center-cut, skin removed
- 3 (2.27 kg, 5 lb) whole chickens
- 2 cups yellow onions, chopped
- 3 large onions, unpeeled and quartered
- 2 cups leeks, white and light green parts only, chopped
- 1 ½ cups celery, chopped (4 stalks)
- 4 celery stalks with leaves, cut in thirds
- 1 ½ cups carrots, chopped (3 carrots)
- 6 carrots, unpeeled and halved
- 4 parsnips, unpeeled and cut in half (optional)
- 1 head garlic, unpeeled and cut in half crosswise
- 1 tbsp fresh garlic, minced
- 1 tsp fresh thyme leaves
- 20 sprigs fresh flat-leaf parsley
- 15 sprigs fresh thyme
- 20 sprigs fresh dill
- ½ lb (227 g) French green lentils (lentilles du Puy)
- ¼ cup olive oil
- 1 ½ cups chicken stock, homemade (recipe follows) or good canned broth
- 2 tbsps tomato paste
- 2 tbsps red wine vinegar
- 2 tbsps kosher salt
- 2 tsps whole black peppercorns
Instructions
- Lentil Preparation: Submerge lentils in boiling water for 15 minutes, then drain thoroughly to eliminate excess liquid.
- Aromatic Base: In a sauté pan, warm olive oil and gently sauté onions, leeks, thyme, salt, and pepper over medium heat until onions turn translucent, roughly 10 minutes. Introduce minced garlic and cook for an additional 2 minutes to develop complex flavors.
- Lentil Composition: Integrate drained lentils, chopped celery, diced carrots, chicken stock, and tomato paste into the pan. Reduce heat, cover, and simmer for 20 minutes until lentils become tender. Finish with a splash of vinegar and fine-tune seasoning.
- Salmon Preparation: Preheat oven to 232 degrees Celsius. Select an oven-proof sauté pan and heat on high for 4 minutes. Massage salmon fillets with olive oil and season generously with salt and pepper.
- Salmon Cooking: Sear fillets in the scorching pan for 2 minutes to develop a rich brown crust. Flip carefully and transfer pan to preheated oven, roasting 5-7 minutes until salmon reaches desired doneness.
- Plating: Create a lentil foundation on plates, positioning salmon fillets atop the aromatic bed. Serve immediately to preserve optimal temperature and flavor intensity.
Notes
- Lentil Hydration Hack: Boil water and soak lentils for exactly 15 minutes to ensure perfect texture and remove excess starch.
- Flavor Layering Technique: Sauté onions, leeks, and garlic slowly to develop a rich, deep flavor base for the lentils.
- Salmon Searing Secret: Use an oven-proof pan heated on high for 4 minutes to create a perfectly crispy salmon exterior.
- Temperature Precision: Roast salmon at 232°C for 5-7 minutes to achieve ideal doneness without overcooking the delicate fish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 10 g
- Protein: 35 g
- Cholesterol: 70 mg