Pan Seared Salmon With Braised Lentils
- Ready In:
- 2 tablespoons butter, divided
- 1⁄2 bunch swiss chard, stems and leaves separated, stems chopped and leaves cut into 1-inch pieces
- 1⁄4 cup onion, minced
- 1 garlic clove, minced
- 1 good pinch thyme or 1/4 teaspoon fresh thyme
- 2 cups chicken broth
- 1⁄2 cup brown lentils, picked over and rinsed
- 1⁄2 teaspoon lemon juice
- salt and pepper
- 2 salmon fillets, centre cut, skinless
- 1 teaspoon vegetable oil
- lemon wedge, for garnish
- Melt 1 T butter in a skillet over medium heat. Add the chard stems and onion and cook until the vegetables are softened, about 5 minutes, Stir in the garlic and thyme and cook until fragrant, about 30 seconds.
- Stir in 1-3/4 cup of the broth, lentils and lemon juice. Bring to a simmer, reduce the heat to low, cover, and cook until the lentils are tender, taste, transfer to a bowl and cover to keep warm.
- Pat the salmon fillets dry with paper towels and season with salt and pepper. Wipe out the skillet with paper towels, and add the oil, and return to medium high heat until just smoking. Carefully lay the fillets in the skillet, skinned side up, and cook until well browned on the first side, about 5 minutes. Flip the fillets and continue to cook until the sides are opaque, about 3 - 5 minutes longer. Transfer the fillets to a plate, tent loosley with foil, and let rest while finishing the lentils.
- In the skillet, add the lentils and remaining 1/4 cup broth and cook 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 minues.
- To serve: lay the lentils on the plate and top with the salmon. Sprinkle with lemon wedges.
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