Gluten Free Salmon & Lentils Recipe
Sunday night dinner was just the two of us this week, my hubby and me. After two years of him working a continent away, he has finally come home for good – or at least as “for good” as a man with his occupation can expect and I was in the mood for something romantic, something French, something bistro-like. Actually I was in the mood to go to France but alas that was out of the question.
The great thing about dinner is it can transport you to a foreign locale, if only for an hour or two, by the flavors and scents, the ambiance and setting, the food and drink.
The gluten free French Pear Tart recipe I have been developing for my cookbook was the inspiration for tonight’s dinner. I had the perfect dessert for a romantic dinner for two, now I needed the perfect dinner.
I poured some of the pear poaching liquid I had leftover from making the tart into some sparkling water, crisp-fried some new potatoes (because my hubby just never met a potato he didn’t love) and made some gluten free Salmon and Lentils.
Some candles, a little Edith Piaf wafting through the air and voila – we’re in Paris!
- 1 cup green lentils
- 2 cups gluten-free chicken stock
- 5 garlic cloves – peeled but left whole
- Kosher or fine sea salt
- Freshly ground black pepper
- 1 teaspoon butter
- 1 teaspoon olive oil – plus more for the salmon
- 2 carrots – diced in about ¼ inch dice
- ½ teaspoon dried thyme
- 1 shallot – roughly chopped
- Juice of ½ lemon
- 2 (8 ounce) salmon fillets – skin removed
- Lemon wedges for garnish
Put lentils in a medium saucepan with the chicken stock and garlic gloves, season with about 1 teaspoon of salt and ½ teaspoon pepper and bring to a boil over medium high heat. Cover the pan, leaving the lid slightly ajar and reduce heat to low and simmer for about 20 – 25 minutes or until the lentils are almost tender and the chicken stock has evaporated.
In a medium skillet over medium high heat, melt the butter with 1 teaspoon of olive oil. Add the carrots and cook for 5 minutes, add the shallot, thyme and a pinch or two of salt and pepper and cook for about 3 minutes or until the shallot starts to brown.
Fish the garlic cloves out of the lentils and mash with a fork. Add to the skillet with the carrots and shallot and mix well. Add the lentils and cook for another 10 minutes or until the lentils are tender but not mushy. Add lemon juice and stir.
While lentils are cooking, prepare the salmon.
Preheat oven to 450 degrees.
Heat an oven proof skillet over high heat for about 3 or 4 minutes or until it is steaming hot. Rub salmon fillets with olive oil on all sides and season the top well with salt and pepper. Put salmon seasoned side down on hot skillet and cook for 2 minutes or until a good sear is achieved. The salmon will slide easily on the pan once it is seared, if it sticks, you’re not there yet. Put the pan in the preheated oven and cook for another 4 – 6 minutes, until the salmon is rare.
Spoon a mound of lentils on each plate, top with the salmon and serve with some lemon wedges if desired.
The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.