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Salmon With Lentils And Red Wine Sauce
Yields: 1 serving(s) - Preparation Time: 15 minutes
Ingredients
The Creamed Lentils
- 3/4 cup(s) dried lentils
- 3/4 cup(s) finely diced bacon
- 2 shallots; minced
- 1 clove garlic; minced
- 1 pint(s) heavy cream
- 1 teaspoon(s) finely chopped fresh thyme
- 1 teaspoon(s) finely chopped fresh marjoram
- 1/4 teaspoon(s) salt
- Freshly ground white pepper
The Sauce
- 2 tablespoon(s) olive oil
- 1/2 pound(s) salmon bones; cut in pieces
- 1 clove garlic; finely chopped
- 2 carrots; diced
- 2 stalks celery; diced
- 1 leek; finely chopped
- 1 sprig fresh tarragon
- 1 sprig fresh thyme
- 1 bottle red table wine
- 1 cup(s) chicken stock
- 1/4 teaspoon(s) salt
- 1/4 teaspoon(s) freshly ground pepper
- 3 tablespoon(s) butter
The Salmon
- 2 pound(s) center-cut salmon fillet
- 1/2 pound(s) haricots verts; quickly steamed, for garnish
Directions
- To prepare the lentils, blanch the lentils for 10 minutes in a pot of boiling water.
- Drain and set aside.
- In a large saute pan, fry the bacon until it is lightly browned.
- Add the shallots and garlic, and saute for 2 minutes, until they are tender and translucent.
- Add the lentils, cream, thyme, and marjoram.
- Simmer about 15 minutes, until the lentils are tender and the mixture resembles thick soup.
- Remove from the heat.
- Season with salt and pepper.
- Set aside.
- To make the sauce, heat a saucepan over medium heat.
- Add the salmon bones, garlic, carrots, celery, and leeks and cook until vegetables are golden brown.
- Add the tarragon, thyme, wine, and stock.
- Increase the heat and bring the sauce to a bowl.
- Simmer for 15 to 20 minutes.
- Strain the sauce though a fine sieve and return it to a clean sauce pan.
- Bring the sauce to a boil and continue cooking until it has reduced by half and is thick.
- Remove from the heat and adjust the seasoning with salt and pepper.
- Whisk in the butter.
- If you have made the sauce ahead of time, reheat it while the salmon is cooking and add the butter at that time.
- To serve, preheat the broiler.
- Slice the salmon diagonally into long thin slices.
- Place 1/2 cup of the creamed lentils on each of 6 ovenproof plates.
- Place 2 slices of salmon on top, without over lapping.
- Broil for 2 minutes and drizzle over the red wine sauce garnish with the haricots verts and serve.
Nutritional Information
- 2871 calories (kcal)
- 240 gram(s) total fat (74 % calories from fat)
- 56 gram(s) protein
- 133 gram(s) carbohydrate
- 746 milligram(s) cholesterol
- 3919 milligram(s) sodium food exchanges: 5 1 /2 grain(starch)
- 3 1 /2 lean meat
- 7 vegetable
- 0 fruit
- 47 1 /2 fat
- 0 other carbohydrates
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