SEARED SALMON FILLETS WITH ROASTED FENNEL AND BALSAMIC LENTILS
Provided by Donna St. George
Categories dinner, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat broiler with rack placed 6 inches under the heat source. Place the bell peppers on a pan in the broiler. Cook, turning occasionally, until the skin is blackened on all sides. Remove from heat, and cool.
- Lower oven heat to 425 degrees. In a medium saucepan, combine the lentils and 6 cups water. Bring to a boil, lower heat to a simmer and cook until tender, about 40 minutes. Drain the cooked lentils, rinse with cool water and reserve. While lentils are cooking, prepare the fennel salad: in a medium mixing bowl, combine the fennel, garlic, 2 tablespoons of olive oil and salt and pepper. Place the mixture in a shallow oven-proof dish, and roast until the fennel is lightly browned, about 40 minutes. Remove fennel from oven, add lemon juice and reserve until serving time.
- Skin and seed the cooled bell peppers and cut into small dice. In a medium saute pan over medium heat, combine 1 tablespoon olive oil and shallots. Saute until shallots begin to soften, about 1 minute. Add lentils and diced peppers. Saute another minute, and remove from heat. In a small saucepan over low heat, simmer the balsamic vinegar until reduced by a third, about 2 minutes. Cool, add to the lentil mixture and toss gently. Set aside until serving time.
- Preheat oven to 425 degrees. Season salmon fillets with salt and pepper to taste. In a well-seasoned or nonstick skillet over high heat, place 1 tablespoon olive oil. Quickly sear the fillets so they are well browned on the surface, and remove from heat. Transfer to an oiled baking dish, and bake about 5 minutes or to taste.
- To serve, spread half of each plate with balsamic lentils, and half with roasted fennel salad. Top with a salmon fillet, and garnish with a sprig of fennel frond. Serve immediately.
Nutrition Facts : @context http, Calories 722, UnsaturatedFat 25 grams, Carbohydrate 48 grams, Fat 37 grams, Fiber 8 grams, Protein 49 grams, SaturatedFat 7 grams, Sodium 1008 milligrams, Sugar 7 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ernest Dailey
[email protected]I'm curious to try this dish with different types of fish, such as trout or tilapia.
FREE LANCER
[email protected]I think this dish would be best served with a side of roasted vegetables.
Rabindra Gharti
[email protected]I would recommend this dish to others, but I would also warn them that it is a bit complicated and expensive to make.
Nawab Nawab Baloch
[email protected]I would give this dish a 3 out of 5 stars.
abbasbaloch775 abbasbaloch
[email protected]Overall, I thought this dish was just okay. It wasn't bad, but it wasn't anything special either.
Hayley Mcconville
[email protected]This dish was a bit too expensive to make. The ingredients were all quite pricey.
Israel Benjamin
[email protected]I found this recipe to be a bit too complicated. There were too many ingredients and steps involved.
Dauda abu
[email protected]The salmon was a bit overcooked, but the fennel and lentils were delicious. I would try this recipe again, but I would cook the salmon for less time.
Bishnu Paudel
[email protected]This dish was a bit too bland for my taste. I would have liked more flavor from the fennel and lentils.
Ahsan baloch Baloch
[email protected]I'm not a big fan of fish, but I really enjoyed this salmon dish. The fennel and lentils were a great combination and the balsamic glaze added a nice touch of sweetness.
Sadam Marwat
[email protected]I made this dish for a dinner party and it was a huge success. Everyone loved the salmon and the lentils. I will definitely be making this again.
test test
[email protected]This is one of my favorite recipes for salmon. It's so easy to make and always turns out delicious. I highly recommend it.
Riffat Adeel
[email protected]I've made this dish several times now and it's always a hit. My family loves the salmon and the lentils. I usually serve it with a side of roasted vegetables.
Thomas Buko
[email protected]I'm not a huge fan of fennel, but I really enjoyed it in this dish. It was roasted to perfection and had a slightly sweet flavor that went well with the salmon.
DAVIS NATO
[email protected]The salmon was cooked perfectly - flaky and moist. The fennel and lentils were also delicious. I especially liked the balsamic glaze. It added a nice depth of flavor to the dish.
Masre Mamo
[email protected]I love how easy this dish was to make. I was able to get it on the table in under 30 minutes, which is perfect for a busy weeknight meal.
Robert Harold
[email protected]This salmon dish was a delight! The fennel and lentils complemented the salmon perfectly, and the balsamic glaze added a touch of sweetness that brought the dish together. I'll definitely be making this again.