Seared salmon with lentils, lhj

Yield: 4 Servings

Measure Ingredient
1½ teaspoon Salt; divided
1 teaspoon Freshly ground pepper; divided
1 cup Lentils; rinsed and drained
4 \N Salmon fillets
½ cup Finely chopped shallots
\N \N Juice and grated peel of 1 lemon

1. Bring 2 cups water and ½ teaspoon each salt and pepper to boil in saucepan. Add lentils. Reduce heat to low; cover and simmer 30 to 35 minutes, until tender.

2. Meanwhile, sprinkle both sides of salmon with remaining 1 teaspoon salt and ½ teaspoon pepper. Heat a 12-inch nonstick skillet over medium-high heat. Cook salmon skin side down 4 minutes. Turn, cover and cook 4 minutes more until opaque in center. Transfer salmon to plate; cover loosely and keep warm.

3. Cook shallots and 2 tablespoons water in skillet over medium heat 2 minutes. Stir in lemon juice, peel and ¼ cup water; simmer 1 minute.

Transfer lentils to four serving plates. Arrange salmon fillets skin side down on lentils and top with shallot mixture.

Prep time: 10 minutes Cooking time: 30 to 35 minutes (C) Copyright 1997, Meredith Corporation, All Rights Reserved.

NOTES : An easy weekday meal, yet elegant enough for a dinner party. When done, the salmon should be opaque in the center. (Cooking time will vary according to thickness of the fillets.) Recipe by: Ladies Home Journal

Posted to MC-Recipe Digest V1 #942 by "abprice@..." <abprice@...> on Dec 2, 1997

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