Salmon with Lentils and Red Wine Sauce Recipe

Salmon with Lentils and Red Wine Sauce Recipe adapted from Drew Nieporent

• Difficulty: Simple
• Nutritional Information Per Serving
  Serving Size: 1 of 20 servings
  Calories: 321
  Total Fat: 21 g
  Saturated Fat: 9 g
  Carbohydrates: 10 g
  Dietary Fiber: 2 g
  Sugar: 3 g
  Protein: 15 g
  Cholesterol: 72 mg
  Sodium: 158 mg

Lentils in Cream:

• 3/4 cup dried lentils
• 3/4 cup finely chopped bacon
• 2 shallots, minced
• 1 garlic clove, minced
• 1 pint heavy cream
• 1 teaspoon fresh thyme, finely chopped
• 1 teaspoon fresh marjoram, finely chopped
• 1/4 teaspoon salt
• Freshly ground white pepper

Red Wine Sauce:

• 2 tablespoons olive oil
• 1/2 pound salmon bones, cut into chunks
• 1 garlic clove, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 1 leek, finely chopped
• 1 sprig fresh tarragon
• 1 sprig fresh thyme
• 1 bottle dry red table wine
• 1 cup chicken stock
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons unsalted butter

Salmon:

• 2 pounds center-cut salmon fillet
• 1/2 pound haricots verts, briefly steamed, for finishing

1. Prepare the Creamed Lentils: Dive into this indulgent baseblanch the lentils for 10 minutes in boiling water, then drain. In a large saut pan, crisp up the bacon until golden. Toss in minced shallots and garlic, sauting until fragrant and soft. Stir in the blanched lentils, heavy cream, thyme, and marjoram. Simmer for 15 minutes until creamy and stew-like, then season with salt and white pepper. Set aside, dreaming of the silky texture ahead.
2. Make the Red Wine Sauce: Ignite rich flavors in a saucepan over medium heat with olive oil. Add salmon bones, garlic, carrots, celery, and leek; cook until golden. Infuse with tarragon, thyme, wine, and stock. Boil, then simmer 15-20 minutes. Strain into a clean pan, reduce by half until velvety, season perfectly, and whisk in butter for gloss. (Pro tip: Reheat gently and add butter last for peak elegance while salmon cooks.)
3. Cook and Serve the Salmon: Fire up the broiler for drama. Slice salmon diagonally into elegant strips. Mound 1/2 cup creamy lentils on each of six broiler-safe plates. Top with two non-overlapping slices. Broil 2 minutes for tender, golden perfection. Drizzle with red wine sauce, crown with steamed haricots verts, and servethis dish will transport you to a fine-dining haven!

Recipe inspired by Drew Nieporent, "The Tribeca Cookbook"
Categories: