Salmon with lentils

Fish 635 Last Update: Jul 29, 2021 Created: Jul 29, 2021 0 0 0
Salmon with lentils
  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: 70
  • Calories: -
  • Difficulty: Medium
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Fatty fish is especially necessary for our body in late autumn and winter, so include it in your diet more often. And a side dish of lentils will be a good alternative to the usual potatoes.

Ingredients

Directions

  1. Rinse lentils in cold water. Place in a bowl, cover with water and let sit for 30 minutes. This will prevent the lentils from bursting during cooking.
  2. Peel the onions, garlic and carrots. Cut the onion into feathers, cut the carrots and celery lengthwise and cut into slices 1 cm thick. Chop the garlic. Cut the bacon into strips about 1 cm thick.
  3. In a medium saucepan, heat 1 tbsp. l. olive oil and sauté the bacon until golden brown. Leave about 2 tablespoons in the saucepan. l. fat, drain the rest. Add onions, carrots, celery and garlic to a saucepan and cook over medium heat, stirring frequently, until golden brown, about 5 minutes.
  4. Add lentils, broth, tomatoes, thyme, and bay leaf. Bring to a boil, reduce heat, and cook, covered, until lentils are tender, about 30 minutes. Remove the bay leaf from the saucepan and season with salt and pepper.
  5. Rub the salmon fillets with salt and pepper and drizzle with lemon juice. Heat a skillet with olive oil and place the fillets, skin side down. Cook for about 2 minutes, until fish is about half lighter. Turn the fillets over and fry the other side for another 1.5-2 minutes. The fish should remain slightly undercooked in the center. Transfer the fillets to a plate.
  6. Arrange the lentils on bowls, place the fish and serve.

Salmon with lentils



  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: 70
  • Calories: -
  • Difficulty: Medium

Fatty fish is especially necessary for our body in late autumn and winter, so include it in your diet more often. And a side dish of lentils will be a good alternative to the usual potatoes.

Ingredients

Directions

  1. Rinse lentils in cold water. Place in a bowl, cover with water and let sit for 30 minutes. This will prevent the lentils from bursting during cooking.
  2. Peel the onions, garlic and carrots. Cut the onion into feathers, cut the carrots and celery lengthwise and cut into slices 1 cm thick. Chop the garlic. Cut the bacon into strips about 1 cm thick.
  3. In a medium saucepan, heat 1 tbsp. l. olive oil and sauté the bacon until golden brown. Leave about 2 tablespoons in the saucepan. l. fat, drain the rest. Add onions, carrots, celery and garlic to a saucepan and cook over medium heat, stirring frequently, until golden brown, about 5 minutes.
  4. Add lentils, broth, tomatoes, thyme, and bay leaf. Bring to a boil, reduce heat, and cook, covered, until lentils are tender, about 30 minutes. Remove the bay leaf from the saucepan and season with salt and pepper.
  5. Rub the salmon fillets with salt and pepper and drizzle with lemon juice. Heat a skillet with olive oil and place the fillets, skin side down. Cook for about 2 minutes, until fish is about half lighter. Turn the fillets over and fry the other side for another 1.5-2 minutes. The fish should remain slightly undercooked in the center. Transfer the fillets to a plate.
  6. Arrange the lentils on bowls, place the fish and serve.

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