Prepare to embark on a gourmet journey that will tantalize your taste buds and elevate your home cooking to restaurant-quality levels! This Salmon with Beluga Lentil Salad is not just a meal – it's a culinary experience that combines the rich, buttery texture of perfectly seared salmon with the earthy, sophisticated charm of beluga lentils. Whether you're looking to impress dinner guests or treat yourself to a restaurant-worthy dish at home, this recipe promises to be your new go-to favorite that's both nutritious and incredibly delicious.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 salmon fillets
- 1 cup beluga lentils
- 2 cups vegetable broth
- 1/2 red onion, diced
- 1 bell pepper, diced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by gathering all your ingredients. You will need 4 salmon fillets, 1 cup of beluga lentils, 2 cups of vegetable broth, 1/2 red onion (diced), 1 bell pepper (diced), 2 tablespoons of olive oil, 1 tablespoon of lemon juice, salt, and pepper to taste, and fresh parsley for garnish.
- Rinse the beluga lentils under cold water in a fine mesh strainer to remove any debris. This step is essential for ensuring the lentils are clean before cooking.
- In a medium saucepan, combine the rinsed lentils and 2 cups of vegetable broth. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and let the lentils simmer for about 20-25 minutes, or until they are tender but still hold their shape. Stir occasionally to prevent sticking.
- While the lentils are cooking, prepare the vegetables. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced red onion and bell pepper to the skillet.
- Sauté the vegetables for about 5-7 minutes, or until they are soft and fragrant. Season with salt and pepper to taste.
- Once the lentils are cooked, drain any excess liquid if necessary and add them to the skillet with the sautéed vegetables. Stir to combine and cook for an additional 2-3 minutes to heat through.
- While the lentils and vegetables are finishing up, prepare the salmon fillets. Pat them dry with a paper towel and season both sides with salt and pepper.
- In a separate skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Once hot, add the salmon fillets skin-side down (if they have skin) and cook for about 4-5 minutes without moving them. This will help achieve a nice sear.
- Carefully flip the salmon fillets and cook for an additional 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- Once the salmon is cooked, remove it from the skillet and drizzle with 1 tablespoon of lemon juice.
- To serve, divide the beluga lentil salad among four plates and top each with a salmon fillet. Garnish with fresh parsley for added color and flavor.
- Enjoy your delicious Salmon with Beluga Lentil Salad!
Tips
- Lentil Pro Tip: Always rinse beluga lentils thoroughly to remove any debris and prevent a gritty texture. These tiny black lentils are known for their delicate flavor and should be handled with care.
- Salmon Searing Secret: Pat your salmon fillets completely dry before cooking to ensure a crispy, golden-brown exterior. The less moisture, the better the sear!
- Temperature is Key: Use a meat thermometer to check that your salmon reaches the perfect 145°F (63°C). This ensures it's fully cooked but still moist and tender.
- Flavor Boost: Don't be afraid to experiment with herbs. While the recipe calls for parsley, fresh dill or chives can add an extra layer of flavor to this dish.
- Meal Prep Hack: The lentil salad can be made ahead of time and stored in the refrigerator, making this an excellent option for quick weeknight meals or meal prep.
- Wine Pairing Suggestion: A crisp white wine like Sauvignon Blanc or a light Pinot Grigio complements the salmon and lentils beautifully.
Nutrition Facts
Calories: 541kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 4g
Cholesterol: 70mg
