salmon with anchovies sauce and green lentils
salmon with anchovies sauce and green lentils. To serve, reheat the lentils and put a large spoonful in the centre of warmed plates. Top with the salmon, skin-side up, then scatter the anchovies, capers and parsley on top. While you braise the French lentils, marinate the salmon in olive oil with garlic, thyme, lemon zest and a little mustard. So I dug up this green lentils recipe for you, simmered in tomato sauce and served with a nice piece of pan fried salmon. Leftovers can be enjoyed the next day at lunch. To make salmon with anchovies sauce and green lentils you need 11 ingredients and 4 steps easily.
The ingredients needed to make salmon with anchovies sauce and green lentils:
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1 of lemon
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1 can of anchovies
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1 of olive oil
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1 of salt & pepper
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1 tbsp of capers
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1 of parsley
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1 of salmon fillet
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400 grams of green lentils
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1 of garlic clove
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8 of sage leafs
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1 of tomatos
Steps to make salmon with anchovies sauce and green lentils:
- soak lentils with sage leaves and garlic clove until tender and simmer for 15min. drain, remove sage and garlic and season with olive oil salt and pepper to taste
- add anchovies to a mix of lemon juice, salt, pepper, olive oil, cappers, fine chopped parsley and tomatoes.
- season salmon with salt and pepper, and sear on both sides and squeeze have a lemon juice and let rest. (to sear: preferably with raisin seed oil under high temp to prevent sticking, 2 to 3 min on each side starting on skin side. turn over when lower half changes color)
- build presentation laying lentils on the bottom, salmon on top and anchovies mix covering the salmon
Used to cook the salmon, the butter browns and the anchovies and garlic caramelize, turning sweet. When stirred into the pan sauce, the raw garlic and anchovies give an intense bite that's. SALMON: When the lentils and quinoa are done, place the salmon and any other vegetables you want on top of the lentils (skin side down) and drizzle or brush with half of the lemon dressing. Heat butter in a large nonstick skillet over medium-high heat until foam subsides, then sauté salmon, turning. Brilliantly versatile and quick to cook, salmon is the basis for a great midweek dinner or celebratory centrepiece.
