Sauteed Salmon Fillet With Tzatziki And Warm Lentils
Serves: 3
Jailyn Upton
1 January 1970
Based on User reviews:
56
Spice
66
Sweetness
51
Sourness
49
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil1 tbsp
White Wine Vinegar1 clove
Garlic (smashed)1 stalk
Celery1 cup
Red Wine Vinegar3 tbsps
Grain Mustard (whole-)1 tbsp
Parsley (chopped fresh)1 cup
Pine Nut (toasted)Directions:
1
Coat a large saute pan with olive oil and bring to a high heat
2
Coat the bottom of another smaller saute pan with olive oil
3
Sprinkle the fish with salt and pepper on both sides
4
When the large saute pan is screaming hot but not quite smoking, lay the fish fillets in the pan skin-side down
5
Place the small saute pan directly on top of the fillets; this applies gentle pressure to the fish and forces the skin to have contact with the pan and will create crispy skin
6
Cook the fish for 2 to 3 minutes, and then remove the top pan
7
Shake the pan a little to unstick the fish
8
Use a fish spatula to flip the fillets, and cook for 2 more minutes on the other side
9
For thicker cuts or more well-done fillets, place the fish on a baking sheet skin-side up and pop in a preheated 400 degree F oven for 2 or 3 minutes
10
Finish with a drizzle of extra-virgin olive oil
11
Serve with the Nonfat Tzatziki, Warm Lentils with Mustard Vinaigrette and Kale and Pine Nut Salad
12
Grate the cucumber and place it in a fine strainer over a bowl
13
Salt the cucumber and allow it to drain until most of the juices come out, approximately 10 minutes
14
Squeeze out the last bit of juices and transfer to paper towels to pat dry
15
In a medium bowl, combine the cucumber, yogurt, white wine vinegar, garlic, mint and dill
16
Refrigerate to allow the flavors to meld, at least 1 hour
17
Season with salt and pepper before serving
18
Yield: 2 cups For the lentils: In a large saucepan, combine the lentils, bay leaves, garlic, celery, thyme, carrot, fennel, red onion and a good amount of salt
19
Add water to the pan until it covers the ingredients by about 2 inches
20
Bring the water to a boil over medium heat, and then reduce the heat to a simmer
21
Cook until the lentils are soft, 20 to 30 minutes
22
Ladle off 1 cup of the lentil-cooking water and reserve
23
Remove all the vegetables and aromatics from the lentils and discard
24
Drain the lentils
25
For the warm salad: Heat a large saute pan with enough olive oil to coat the pan
26
Add the diced carrots, fennel and onions and sweat the vegetables about 5 minutes
27
Add in the garlic and saute 1 minute more
28
Add in the lentils, red wine vinegar and mustard
29
Pour in a couple tablespoons of the reserved cooking liquid and cook down for a couple minutes
30
Season with salt and garnish with chopped parsley and fennel fronds
31
Place the kale in a large bowl
32
In a separate bowl, whisk together the olive oil, lemon juice and some salt
33
Toss the kale in the dressing and let sit at room temperature to soften
34
Before serving, check the seasoning and add a pinch of red pepper flakes
35
Top with the toasted pine nuts