Salmon over Warm Lentil, Apple & Walnut Salad
From EatingWell: April 1998
Broiled salmon nestles on top of a warm apple-studded lentil salad and a simple sauce made with pureed lentils and their cooking liquid. Serve with sautéed spinach or chard.
- 6 cups water, divided
- 1 cup French green lentils, (see Note)
- 1 cup dry red wine
- 1 medium onion,halved
- 1 carrot, halved
- 5 cloves garlic, peeled
- 2 sprigs fresh thyme
- 3 parsley stems, cut into 2-inch pieces
- 3 whole cloves
- 1 bay leaf
- 1/4 teaspoon salt
- Freshly ground pepper to taste
- 1 tablespoon extra-virgin olive oil
- 1/2 Granny Smith apple
- 2 tablespoons chopped walnuts, toasted (see Tip)
- 1 tablespoon finely chopped fresh parsley
- 1 1/2 pounds salmon fillet, skinned (see Tip) and cut into 6 portions
- 1 teaspoon canola oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly, ground
- 6 sprigs fresh thyme
- 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.
- 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 & Notes
- 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.
Per serving: 409 calories; 18 g fat (3 g sat, 7 g mono); 67 mg cholesterol; 25 g carbohydrates; 0 g added sugars; 30 g protein; 6 g fiber; 282 mg sodium; 821 mg potassium.
Nutrition Bonus: Selenium (60% daily value), Vitamin A (38% dv), Potassium (24% dv), Vitamin C (15% dv)
Carbohydrate Servings: 1
Exchanges: 1 starch, 1 vegetable, 4 lean meat, 1 fat
More From EatingWell
Fresh, sun-ripened tomatoes not only taste wonderful, they...
Add these healthy and delicious recipes to your gluten-free...
When summer tomatoes from backyard gardens and farmstands hit...
When the produce section looks bleak, turn to the freezer....
If you’re craving an easy dessert tonight, we have just what...
The Meatless Monday movement is growing in popularity across...
Potassium plays a vital role in keeping your heart healthy...
Go beyond the gin and tonic this summer and mix up cocktails...
In the hot months of summer, cool down with a refreshing and...
Our nonalcoholic drink recipes, or “mocktails,” are festive...
Kick back and enjoy one of our delicious healthy summer punch...
During the busy workweek, these no-cook dinner recipes are...
Quinoa is a superfood that is packed with fiber and protein...
Fresh leeks are a delicious addition to many recipes. These...
Farmers’ markets and gardens are full of fresh and delicious...
Sardines (Pacific, wild-caught) are one of the healthiest...
- One dish meals
- April 1998
- Ease of Preparation
- Total Time
- More than 1 hour
- Preparation/ Technique