Tender French (green) Lentils sauteed with fragrant vegetables and topped with Crispy, Oven-Roasted Salmon Fillet.
Our Cook the Books Club is reading Ina Garten's Memoir, Be Ready When The Luck Happens, hosted by Debra of Eliot's Eats.
Her memoir was just as engaging as her personality on television and in her cookbooks. I LOVED this memoir. I got it from the library a couple of days before I left on vacation, thinking I would read it on the plane. I picked it up that first day and finished it before our trip.
Ina is very honest and forthright in this memoir. You feel as if you are sitting at the table with her enjoying one of her wonderful recipes with a glass of wine. She makes you want to be her friend.
We are home from a fabulous 10-day vacation split between California and Hawaii. We got home late Thursday night and last night I made this delicious dinner found in Ina Garten's Barefoot in Paris Cookbook to share with you.
I adapted this recipe to feed only 2 as it was just Frank and I enjoying dinner with a glass of Vigne Lourac White Wine.
Today we are meeting Nicole and Pierre for breakfast before heading to an RV/Camping show. Sunday morning we are going to watch the Angel Face play basketball. She joined a team. Her first game took place while we were in Hawaii. We are looking forward to seeing her play.
Here is our Angel Face making a great shot in her first game.
We will also be preparing Frank for his hip replacement surgery on Monday. The surgeon fully expects Frank to be released to go home a few hours after the surgery. We will be staying close to home as he recuperates. His first therapy session is on Wednesday.
I am linking up with Foodies Read. Stop by and see what the other Foodies are reading this month. If you would like to read this memoir and are inspired to create a recipe, you are welcome to join us for this (and any) session of Cook the Books. You still have 2 full months to participate with this selection. You can learn how in our Guideline Post.
This is our meal plan for this week.
Soup Saturday
Brioche
Sunday Supper
Monday
Salad
Garlic Oil Noodles
Taco Tuesday
Vegetable Enchilada Casserole
Wok Wednesday
Steamed Rice
Thursday
Hamburger Hotdish
Fish Friday
Shrimp Pad Thai
Yield: 2 servings
Crispy Salmon with Lentils
Tender French (green) Lentils sauteed with fragrant vegetables and topped with Crispy, Oven-Roasted Salmon Fillet.
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
Ingredients
- 1/4 lb. French green lentils
- 2 T. olive oil + more for rubbing salmon
- 1/2 Vidalia onion, chopped
- 1 leek, white and light green parts, chopped
- 1/4 t. dried thyme
- salt and pepper, to taste
- 2 cloves garlic, minced
- 1 stalk celery, chopped
- 1 carrot, scraped and chopped
- 1-1 1/2 c. chicken broth
- 1 T. tomato paste
- 1 T. red wine vinegar
- 2 (6 oz) salmon fillet
Instructions
- Cover the lentils with boiling water and let sit for 15 minutes. Drain and set aside.
- Heat the oil in a skillet over med-high heat. Add the onions and leeks, season with thyme, salt, and pepper. Cook until fragrant and the onion is translucent.
- Stir in the garlic, cook for a minute, then add the lentils, 1 cup of the chicken broth, and the tomato paste. Stir in the carrots and celery, bring to a boil.
- Reduce heat, cover and simmer until the lentils are tender, about 20-30 minutes, adding more broth as needed. Stir in the vinegar before serving.
- Rub the salmon on both sides with the olive oil. Season the top of the fillets with salt and pepper.
- Heat a cast iron skillet or grill pan on high heat. When hot, place the fillets, seasoned side down on the pan, and cook, undisturbed for 2 minutes, flip over and place the pan into a preheated *450 oven for 5 minutes until med-rare.
- Spoon half of the lentils onto each plate and top with the salmon, removing the skin if desired, before plating.
Notes
Adapted from a recipe found in Barefoot in Paris
Nutrition Facts
Calories
658Fat (grams)
26 gSat. Fat (grams)
4 gCarbs (grams)
54 gFiber (grams)
20 gNet carbs
33 gSugar (grams)
11 gProtein (grams)
52 gSodium (milligrams)
946 mgCholesterol (grams)
97 mg
Property of A Day in the Life on the Farm
Oh yum to everything. I love Ina too. She is so fun and her recipes delicious. Her memoire is on my list to read this month and cannot wait to read it. Also, thanks for sharing your menu plan. I am always looking for recipes to try. Have a great weekend!
ReplyDeleteI think you are the first one to post. You even beat me to the announcement post. (I will put a comment there with a link here so I won't forget for the round-up!) Speedy recovery wishes to Frank!
ReplyDelete