Grand Cru Salmon with Lentils in Red Wine

5.0(47)

by Florence Fabricant·published 2005-06-01

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Dinner, Main Course

Servings

4 servings

Total time

Calories / serving

1145 kcal

Ingredients (11)

serves

2 tablespoons extra virgin olive oilextra-virgin-olive-oil
1 1/2 ounces pancetta, dicedpancetta
2 shallots, mincedshallot
1 1/3 cups French lentils, rinsed
8 sprigs thymethyme
3 1/2 cups chicken stockchicken-stock
1 1/2 cups dry red winered-wine
2 pounds Alaskan king salmon, preferably Copper River, in four portions, with skinsalmon
Salt and freshly ground black peppersalt-and-pepper
1 tablespoon flourflour
1 tablespoon unsalted butterbutter

Instructions (4 steps)

01Heat 1 tablespoon oil in a heavy 3-quart saucepan. Add pancetta and shallots and sautéover medium heat until they start to color. Stir in lentils, 4 sprigs thyme and stock. Bring to a simmer, partly cover and cook until lentils are tender, about 30 minutes. Add wine and simmer 10 minutes more. Remove from heat.
02Drain liquid from lentils into a small saucepan. Place drained lentils over very low heat. Discard thyme.
03

Heat oven to 450 degrees. Season salmon with salt and pepper. Dust skin with flour. Heat remaining oil in a heavy ovenproof skillet. Add salmon, skin side down, and sear on high heat 2 to 3 minutes until skin is browned. Turn salmon, place skillet in oven and bake 5 minutes for medium rare, or longer to taste.

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Rich recipe — supports nutrition-aware planning.