A welcoming spring dinner
While winter emerge and spring emerge, time can still bring crunchy evenings that require something hot and comforting, but not too heavy. These French lentils braised with crispy salmon plate for the skin are the perfect balance between welcoming and fresh. It is rich in proteins, fibers and nutrients, making it a deliciously satisfactory meal that is also good for you.
The earthy lentils, slow with vegetables and aromatic herbs, create a deeply tasty base, while crunchy golden salmon adds a luxurious consistency and wealth. A touch of balsamic vinegar and a fresh lemon narrow illuminate the dish, making it a perfect way to welcome the new season while still enjoying a little heat in those cold spring evenings.
What do you need:
- 4 (4-6 Once) Leather salmon fillets (stairs and bones for PIN removed)
- Kosher or fine sea salt
- Black pepper just broken
- 5–6 tablespoons of olive oil, divided
- 1 white onion, diced in cubes
- 2 carrots, diced in cubes
- 2 stalks of celery, in cubes
- 4 cloves garlic, chopped
- 1 ½ cups Mountain High Organics French green lenses
- ¼ cup of dry red wine (optional)
- 4 cups of gluten -free vegetable broth
- 4 sprigs of fresh thyme, as well as multiple thyme leaves to garnish
- 2 Bay leaves
- 1 tablespoon of balsamic vinegar
- Lemon wedges, to serve
The secret of the skin perfectly crunchy on salmon
Now, let’s talk about how to get that perfectly crunchy skin on salmon fillets. It concerns the technique!
- Pass it dry: the key to crunchy skin is removing humidity. Use a paper napkin to dry salmon fillets, in particular the side of the skin. The more dry the skin, the better it is crunchy.
- Rest: after dried, let the salmon puts in the refrigerator, discovered, for about 15-30 minutes (or even up to an hour). This helps the skin to dry even more, which is essential to reach that crunchy consistency.
- Hot pan, plenty of oil: heat a generous amount of olive oil (enough to cover the bottom of the pan) over medium-high heat. Once the oil shines, it’s time to cook.
- Side downwards, press Gently: place the salmon in the pan, side down. To ensure uniform contact with the pan, gently press the salmon with a metal spatula for about 10 seconds. This helps crunchy skin uniformly.
- Low and slow: lower the heat to the medium after placing the salmon in the pan. Let it cook undisturbed for about 7 minutes, depending on the thickness, until the skin is golden and crunchy. Turn it on and cook for only another 1-2 minutes.
- Final touch: for an extra crunchy finish, turn the side of salmon skin again, increase the medium-high heat and cook for 30-60 seconds.
The result? A crunchy and golden skin that gives way to a wet and tender underlying salmon – simply irresistible!
A comforting but nutritious meal
French green lentils are a power of protein, fiber and vegetable -based iron, making it an incredibly dense nourishing base for this dish. Their solid consistency rents brazing and absorb all the rich flavors of garlic, thyme and red wine (if you choose to use it).
The salmon, on the other hand, is loaded with Omega-3 fatty acids, high quality proteins and essential vitamins such as B12 and D. Cooking it with the skin not only guarantees a crunchy and worthy finish of the restaurant, but also helps to block the humidity, maintaining every bite tender and tasty.
This dish is quite simple for a week’s dinner but elegant enough to entertain. Whether you crave something abundant after a long day or are looking for a healthy meal to fill the seasons, this French lentil braised with crispy salmon of the skin will surely affect the place.
Serve it with a glass of wine, a warm slice of gluten -free bread and a side of fresh vegetables for a complete and nourishing meal that celebrates both comfort and freshness, just like the spring itself.
French lentils braised with crunchy salmon
Porze: 4
Calories: 310Kcal
-
Pat Salmon is very dry and put in the refrigerator, the skin on the side upwards, uncovered, while preparing lentils or up to an hour. This will guarantee crunchy skin.
-
Heat 2 tablespoons of olive oil in a large pan or a matrix over medium heat. Add the onion, carrots and celery and cook until tender, about 8 minutes. Add the garlic and lentils and cook, mixing for another 2 minutes. Add the wine, if you use and cook for another 2 minutes. Add the broth, thyme twigs and bay leaves together with 2 teaspoons of salt and 1 teaspoon of pepper. Bring to a boil, cover the pan and cook gently for 25-30 minutes or until the lentils are tender. Once the lentils are keep, remove the lid, lift the heat and cook any remaining liquid away. Remove thyme twigs and bay leaves. Mix the balsamic vinegar.
-
About 15 minutes before the end of the lentils, prepare salmon. Brush 1 teaspoon of olive oil on the side of the salmon meat and sprinkle with salt and pepper. It slides and make the same for the skin side.
-
Pour enough olive oil to the bottom of a large non -stick pan so that it completely covers the bottom of the pan. Heat over medium-high heat until the oil begins to glitter. Put the salmon in a pan, side down, then immediately lower the heat towards the vehicle. Using a metal spatula, press the salmon for about 10 seconds. Leave the salmon for 7 minutes, turn it upside down and cook for another 1-2 minutes depending on the thickness. It reverses once again, brings the fire to medium-high and cook for another 60 seconds.
-
Mesolar the lentils in a shallow bowl, on top with a piece of salmon, side side, garnish with fresh thyme leaves and serve with lemon wedges.
Nutritional facts
French lentils braised with crunchy salmon
Amount for portion
Calories 310
Calories from Grasso 108
% Daily value*
Fat 12g18%
Fat saturated 2g10%
Polynsaturo fat 4g
Mono -Inn Sharp 4G
Cholesterol 94mg31%
Sodium 1040mg43%
Potassium 999mg29%
Carbohydrates 11g4%
2G fiber8%
Sugar 5g6%
Protein 35g70%
Vitamin A. 5724iu114%
Vitamin C 6mg7%
Soccer 49mg5%
Iron 2mg11%
* Daily values percent are based on a 2000 caloric diet.
Disclaimer: All nutritional facts on gluten -free gluten are understood only as a guide and can differ according to the product brands used or replacement of the ingredients. Some errors can occur, so you are encouraged to confirm the ingredient of the recipe and food suitability for your diet.
Have you tried this recipe? Give an evaluation of stars and let us know your thoughts in the assessments and reviews section below.
