Friday, February 3, 2012

Foodie Friday

5:00 AM | Posted by Blog Editor | | Edit Post
There are many healthful benefits to eating salmon and lentils.  Salmon is dense with omega-3 fatty acids, which can help to lower bad cholesterol and raise good cholesterol.  Omega-3 has been attributed to helping the brain and muscles and contributing to longer and healthier lives. The protein is also easier to digest and less harmful than other types of meat.  It is best to buy wild caught Alaskan salmon rather than farmed salmon.  Lentils are chock full of folate, fiber, protein, and other healthy nutrients that make them a super food of the legume family.  


This recipe is one of my family's favorites.  It uses the salmon in a way that takes away any sort of fishiness, and the lentils and vegetables are enhanced with the rich bacon flavor to make even a lentil eating skeptic happily ask for seconds. 
   
Salmon and Lentils  

Ingredients

  • 4 ounces diced bacon
  • 1/2 cup diced onion
  • 1/4 cup diced celery
  • 1/4 cup diced carrots
  • 1 teaspoon minced garlic
  • 1/2 pound lentils
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 4 cups rich chicken stock
  • 2 tablespoons olive oil
  • 4 (6-ounce) portions salmon fillets, skin removed
  • 1 teaspoon salt
  • 1/2 teaspoon ground white pepper
  • 2 tablespoons flour, or cake flour (recommended: Wondra)
  • 4 teaspoons fresh chopped parsley leaves

Directions

In a saucepan set over medium heat, saute the bacon until crispy, about 7 to 8 minutes. Remove and reserve the bacon from the pan and saute the vegetables in the bacon fat for 4 minutes. Add the garlic and saute until fragrant, about 30 seconds. Add the lentils and stir to cover in the fat and fold in the bay leaf and thyme, about 2 minutes. Add the chicken stock to the pan and bring to a boil. Reduce to a simmer and cook until the lentils are soft, about 30 to 35 minutes. Stir the reserved bacon into the lentils and cover to keep warm.
Set a large saute pan over medium-high heat. Add the olive oil to the pan, and season the salmon with the salt and pepper. Dip the salmon in the flour and shake to remove the excess. Sear, skin side down in the pan for 3 minutes, and turn to finish cooking on the second side, 1 minute more.
Serve the salmon with the lentils on the bottom of the plate, garnished with the chopped parsley.


Recipe from FoodNetwork

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