Pair broiled salmon with a warm lentil, apple and toasted walnut salad for a healthy dinner that's perfect for entertaining. Serve with sautéed spinach or chard for a well balanced and satisfying meal.

Eric Ripert
Source: EatingWell Magazine, April 1998
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Ingredients

Lentil Salad
Salmon

Directions

Instructions Checklist
  • To prepare lentil salad: Combine 2 cups water and lentils in a large saucepan; bring to a boil. Cook for 5 minutes. Drain and return the lentils to the pan.

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  • Add remaining 4 cups water, wine, onion, carrot and garlic to the pan. Tie thyme sprigs, parsley stems, cloves and bay leaf in a cheesecloth bag and add to the pan. Bring to a boil, reduce heat to medium-low and simmer, uncovered, for 30 minutes. Season with 1/4 teaspoon salt and pepper. Continue cooking until the lentils are tender, about 20 minutes more. Drain, reserving 1 cup liquid. Discard the cheesecloth bag. Cut carrot and onion into 1/4-inch dice.

  • Place the reserved liquid and 1/2 cup of the cooked lentils in a blender or food processor; puree until smooth. (Use caution when pureeing hot liquids.) Place 1/2 cup of the puree in a large bowl; mix in the remaining lentils, diced carrot, onion and olive oil. Scrape the remaining puree into a small saucepan.

  • Peel, core and finely dice apple. Stir apple, walnuts and parsley into the lentil-carrot mixture. Cover and keep warm.

  • To broil salmon: Preheat broiler. Coat a baking sheet with cooking spray. Brush both sides of salmon with canola oil and season each side with 1/4 teaspoon salt and pepper. Place on the prepared baking sheet and lay 1 thyme sprig over each fillet. Broil 6 inches from the flame without turning just until opaque in the center, about 6 minutes.

  • Meanwhile, heat the reserved lentil puree. Make a bed of the lentil salad on 6 plates and spoon the lentil puree around the outside. Place the salmon on top. Serve immediately.

Tips

Note: French green lentils are firmer than brown lentils and cook more quickly. They can be found in natural-foods stores and some supermarkets.

Tips: To toast chopped walnuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

How to skin a salmon fillet: Place salmon fillet on a clean cutting board, skin-side down. Starting at the tail end, slip the blade of a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.

Nutrition Facts

437 calories; protein 30.8g 62% DV; carbohydrates 25.1g 8% DV; exchange other carbs 1.5; dietary fiber 5.9g 24% DV; sugars 3.8g; fat 20.7g 32% DV; saturated fat 4g 20% DV; cholesterol 62.4mg 21% DV; vitamin a iu 1885.6IU 38% DV; vitamin c 8.7mg 15% DV; folate 39.2mcg 10% DV; calcium 51mg 5% DV; iron 2.6mg 15% DV; magnesium 46.6mg 17% DV; potassium 819.5mg 23% DV; sodium 281.5mg 11% DV; thiamin 0.3mg 31% DV.

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03/09/2012
Freshly Ground What? Where was the editor on this recipe? It calls for a 1/4 teaspoon freshly ground----What? Read More