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Dijon Herb Salmon with Braised Lentils

La Petite Maison Verte: Dijon Herb Salmon with Braised Lentils

Tuesday, April 17, 2012

Dijon Herb Salmon with Braised Lentils

This dinner was one of our recent favorites and it came together in less than 45 minutes, definitely worth sharing for that fact alone, plus it is super healthy and really delicious.  Plus, if you're anything like me, you will probably have all of the ingredients on hand too.  Win!


I stocked up on MSC-Certified Wild Alaskan Sockeye Salmon when it was on sale at Whole Foods a few months ago and we've stored the vacuum-sealed filets in the freezer ever since then (they came vacuum-packed).  When salmon is on the meal plan, I thaw the whole package in the refrigerator overnight and it's completely thawed by the following evening when it's time to cook dinner.  At that point, it just gets a quick rinse and pat dry, and then I go over it with my fingers to make sure there aren't any bones.  If there are, they get pulled out with tweezers and it's ready to go.  Simple.

I served the salmon on a bed of my favorite Herb Braised Lentils (I've posted the recipe before, see it here).  They went together perfectly and the meal was both filling and completely delicious, while still feeling healthy (and it was!).  The original recipe says you can grill the fish, or use a grill pan, but I just broiled it since I'm not much of a griller (I leave that to my hubs) and I don't own a grill pan.  It turned out fine, although a touch on the well-done side - oops!  Mine was an especially thin salmon filet, so just keep an eye on it if you go that route, and plus it was Wild Sockeye, which tends to be leaner and can therefore get a bit dry if over-cooked.


Dijon Herb Salmon
serves 4
adapted from Skinny Taste

4 garlic cloves
1 heaping teaspoon dried Herbs de Provence
1 teaspoon red wine vinegar
2 teaspoons extra virgin olive oil, divided
2 teaspoons Dijon mustard
non-stick cooking spray
1 1/4 lb Wild Alaskan Sockeye Salmon filet (mine was about 3/4'' thick), rinsed and patted dry
kosher salt and black pepper, to taste
lemon wedges and sprigs of fresh thyme, for serving

Preheat broiler to High and set an oven rack 4-6'' from the heat source.

Using a mortar and pestle, mash the garlic cloves with the herbs, vinegar, 1 teaspoon of olive oil and the mustard until it becomes a paste (make sure to break up the garlic cloves very well).  Alternatively, you could use a mini food-processor/chopper for this step.  Set aside.

Line a baking sheet with a piece of aluminum foil and spray with the non-stick cooking spray.  Place the fish on the sheet, skin side down, and brush the flesh with the remaining teaspoon of olive oil.  Season with the salt and pepper.  Broil the fish 4-5 minutes, spreading the Dijon-Herb sauce onto the fish for the last minute of cooking time - the actual amount of cooking time will vary depending on the thickness of your filet.  A thicker salmon filet will require up to 7 or 8 minutes of broiling.

Top the fish with the sprigs of thyme and serve with lemon wedges, on top of a bed of the prepared Herb Braised Lentils.


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2 Comments:

At April 24, 2012 at 1:34 PM , Anonymous HeidiRob said...

This is my dinner tonight, for sure!

 
At April 25, 2012 at 11:31 AM , Anonymous Jules said...

Let me know how you like it!

 

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