I have been having a SERIOUS craving for Salmon. Not just sushi either. A tender roasted fillet of salmon with sea salt and cracked black pepper. I craved them Omega 3’s something bad. I was scouring the circulars from my local grocery stores for WEEKS and finally found an amazing deal on Fresh Direct for some Wild Caught Atlantic Salmon. Once i purchased it, i had no idea exactly what I was going to eat it with.
::CUE THE COOKBOOKS::
I reached for my newest cookbook (courtesy of Dude for Christmas), Around My French Table, by Dorie Greenspan. If you are looking for an awesome cookbook- this is definitely a winner. Its filled with stories about the meals she learned to cook while living in France. Its beautifully written and her recipes (that i have tried so far) are simple and delicious with the clearest of instructions that I have ever read in a cookbook. If you are new to cooking and really want to OWN the kitchen- get this book!
I decided on the roasted salmon with lentils.
I have had salmon and lentils at my favorite French Bristo and i love the combination. Making my own at home is gonna be awesome.
Ingredients: (with minor modifications)
* 1 cup French green lentils
* 1 clove ( i used two)
* 1 small onion (place the clove IN the onion)
* 1 medium carrot, trimmed, peeled, and cut into 4–6 pieces ( i used a cup of baby carrots)
* 1 celery stalk, trimmed and cut into 4–6 pieces
* 1 bay leaf (omitted)
* 3½ cups chicken broth, vegetable broth, or water ( i used chicken broth)
* 1 1¼-pound piece salmon fillet, cut from the thick center portion, skin on, at room temperature
* Olive oil
* Freshly ground pepper
* Chopped fresh parsley and/or snipped fresh chives, for garnish (optional- i didnt have any)
I was having a guest over for dinner so while I was cooking, i prepared a simple snack that was inspired by Orangettes book: A homemade Life. Sliced radishes on a buttered baguette with a sprinkling of sea salt. Its a french snack. She was quite fond of them and now i can see why!
For the sake of not butchering the recipe, or Dorie’s method, I am going to briefly run through my preparation. i rinsed the lentils and picked out the uglies.
Then i parboiled the lentils to jump on the cooking process. Once it was done, i added the broth and veggies and spices, brought to a boil and simmered for 30 minutes.
While the lentils were simmering, I roasted my salmon. I rubbed the salmon down with some extra virgin olive oil and seasoned it with salt and pepper. It roasted at 400* for 20 minutes.
Dorie says to pick out the veggies and reserve the stock. I set my lentils aside and decided i wanted the veggies. She suggests chopping the veggies smaller but i didnt feel like it.
Pretty soon, my salmon was ready for eating.
It roasted perfectly. The flesh flaked nicely and the skin crisped up making an awesome treat for mickey. 🙂
And ate it.
I satisfied my salmon craving. And this combo goes PERFECTLY together.
I had a very happy belly.
I would definitely make this again!