The Girls' Oven Roasted Salmon and Veggie Lentils

Total Time:
1 hr 20 min
Prep:
30 min
Cook:
50 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 8 ounces French green lentils
  • 3 whole garlic cloves, peeled
  • 2 bay leaves
  • 1 sprig fresh thyme
  • 6 (6-ounce) center cut salmon fillets, with skin
  • 1/4 cup olive oil plus 2 tablespoons extra-virgin olive oil, for garnish
  • 2 1/4 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 teaspoon Essence, recipe follows
  • 1/3 cup finely chopped onion
  • 1/4 cup finely chopped carrot
  • 1/4 cup finely chopped celery
  • 1 tablespoon minced garlic
  • 1 cup peeled, seeded and chopped tomatoes
  • 1 cup vegetable or chicken stock
  • 1/2 teaspoon chopped fresh thyme leaves
  • 1 tablespoon chopped fresh parsley leaves
  • 1 tablespoon chopped fresh chives
Directions
  • In a medium saucepan combine the lentils, garlic cloves, bay leaves, and thyme sprig and add enough water to cover by 1-inch. Bring to a boil, reduce the heat to a simmer, and cook just until tender yet still firm, 10 to 15 minutes. Drain and rinse under cold running water. Discard the garlic, bay leaves and thyme. Set lentils aside.

  • Preheat the oven to 425 degrees F.

  • Rub the salmon fillets on all sides with 1 tablespoon of the olive oil and season on all sides with 1 1/2 teaspoons of the salt and 1/4 teaspoon of the black pepper. Sprinkle the tops of each salmon fillet lightly with the Essence. Coat the bottom of a nonstick baking dish with 1 tablespoon of the remaining olive oil and add the salmon fillets, skin side down. Transfer the salmon to the oven and roast until medium, 8 to 10 minutes.

  • While the salmon is cooking, heat the remaining olive oil in a medium-large skillet over high heat and, when hot, add the onion, carrot and celery and saute until tender, 4 to 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add the tomatoes, chicken stock, thyme, lentils, and remaining 3/4 teaspoon salt and remaining 1/4 teaspoon black pepper and cook, stirring occasionally, until the lentils are warmed through, tender, and flavorful and liquid has reduced slightly, 6 to 8 minutes. Set aside and keep warm until the salmon finishes cooking.

  • Divide the lentils evenly among the centers of each of 6 dinner plates, and top each bed of lentils with a salmon fillet. Sprinkle with chopped parsley and chives to garnish and drizzle each serving with a teaspoon of the extra-virgin olive oil. Serve immediately.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika

  • 2 tablespoons salt

  • 2 tablespoons garlic powder

  • 1 tablespoon black pepper

  • 1 tablespoon onion powder

  • 1 tablespoon cayenne pepper

  • 1 tablespoon dried oregano

  • 1 tablespoon dried thyme

  • Combine all ingredients thoroughly.

  • Yield: 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

  • Published by William and Morrow, 1993.


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