It’s been a long hiatus since I last blogged about food. To be honest, I haven’t been upright for more than 8 weeks so the thought of cooking and food in general has not been appetizing (very sad for a foodie). My kids have watched more than their half hour allotment of television and the hubby has made dinner like his world famous breakfast burritos, spaghetti, and tacos as I writhe in bed.:) But things are looking up!
I made this dish for my sister while she visited last weekend. She’s not much of a cook (her words, not mine) and she even thought it was easy. The salmon pulls together in no time and the warm French lentils are really yummy, especially with the vinaigrette. The addition of the turnip and whole onion pricked with cloves seemed bizarre but I did it anyway and it really did add a rich flavor. Need some other lentil recipes? Here’s one of my favorites. This dish would make for a great vegetarian meal as well.
Recipe Courtesy Of: Ina Garten
- 2/3 cup panko (Japanese dried bread flakes)
- 2 tablespoons minced fresh parsley
- 1 teaspoon grated lemon zest
- Kosher salt and freshly ground black pepper
- 2 tablespoons good olive oil
- 4 (6- to 8-ounce) salmon fillets, skin on
- 2 tablespoons Dijon mustard
- 2 tablespoons vegetable oil
- Lemon wedges, for serving
Preheat the oven to 425 degrees.
In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.
Warm French Lentils
Recipe Courtesy Of: Ina Garten
- 2 tablespoons plus 1/4 cup good olive oil
- 1 leek, white and light green parts, sliced 1/4-inch thick (I wasn’t feeling leek-y due to the overwhelming smell of onions that was at the time bothering me so I did omit them)
- 2 carrots, scrubbed and 1/2-inch-diced
- 1 teaspoon minced garlic
- 1 cup French green Le Puy lentils (really a must to find this specific kind of lentil…look in your local Whole Foods bulk department)
- 1 whole onion, peeled and stuck with 6 whole cloves
- 1 white turnip, cut in half
- 1 teaspoon unsalted butter
- 4 teaspoons Dijon mustard
- 2 tablespoons red wine vinegar
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
Heat the 2 tablespoons of olive oil in a medium saute pan, add the leek and carrots, and cook over medium heat for 5 minutes. Add the garlic and cook for 1 more minute and set aside.
Meanwhile, place the lentils, 4 cups of water, the onion with the cloves, and the turnip in a large saucepan and bring to a boil. Lower the heat and simmer uncovered for 20 minutes, or until the lentils are almost tender. Remove and discard the onion and turnip and drain the lentils. Place them in a medium bowl with the leek and carrots, and add the butter.
Meanwhile, whisk together the 1/4 cup of olive oil, the mustard, vinegar, salt, and pepper. Add to the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes. Sprinkle with salt and pepper and serve. The longer the lentils sit, the more salt and pepper you’ll want to add.