Pan-Seared Salmon with Lentils and Swiss Chard

Pan-Seared Salmon with Braised Lentils.JPG

A classic French dish adapted from Cook’s Illustrated. I like to serve everything over white or brown rice. So good!

INGREDIENTS

  • 3 Tablespoons butter, divided

  • 12 oz Swiss chard, stems and leaves separated, stems chopped and leaves cut into 1-inch pieces (To make it easier, substitute pre-washed spinach, but if you have time, Swiss chard is better.)

  • ½ cup onion, minced

  • 2 garlic cloves, minced

  • ¼ teaspoon fresh thyme

  • salt and pepper

  • 3 cups low-sodium chicken broth

  • 1 cup lentils, picked over and rinsed (French green or “puy” lentils are best, but brown, black or regular green work too.)

  • 1 teaspoon lemon juice

  • Salt & pepper

  • 4 (6-oz) salmon fillets, preferably wild-caught and center cut

  • 1 Tablespoon vegetable oil

  • 2 teaspoons lemon juice, plus additional to taste

  • Lemon wedges for serving (optional)

  • 2 or more cups cooked white or brown rice (optional)

DIRECTIONS

  1. Melt 2 T butter in 12-in nonstick skillet over medium-high heat. Add the chard stems, onion, garlic, thyme and 1/4 teaspoon salt and cook, stirring often, until the onion is tender and begins to brown, about 5 minutes, Stir in broth, lentils, and lemon juice, and bring to boil.  Reduce heat to low, cover, and cook until lentils are tender, 25-30 min.

  2. Uncover and continue to cook, stirring often, until most of excess liquid has evaporated, about 2 minutes. Season lentil mixture with salt and pepper to taste, transfer to bowl, and cover to keep warm. Wipe out skillet with paper towels.

  3. Pat the salmon dry with paper towels and season with salt and pepper. Heat oil in now-empty skillet over medium-high heat until just smoking. Carefully place fillets in skillet (skin or skinned side facing up), and cook until well browned, about 5 min. Flip fillets, reduce heat to medium, and continue to cook until center is still translucent when checked with tip of paring knife and registers 125 degrees (for medium-rare), about 3 min longer.  Transfer fillets to clean plate, tent loosely with aluminum foil, and let rest while finishing lentils.

  4. Add lentil mixture to how-empty skillet and cook over medium-high heat until hot, about 1 minute. Stir in the chard leaves and remaining 1 T butter and cook, stirring constantly, until the chard is wilted, 2 - 3 minutes.

  5. Serve the lentils over rice (if desired) and top with the salmon. Garnish with lemon slices.

RecipesSusan Johnson2 Comments