Pan-fried Salmon with Povençal Lentils and Mustard Sauce

Pan-fried Salmon with Povençal Lentils and Mustard Sauce by @coxys_kitchen

Moist and tender pan fried salmon fillets perched on a bed of provencal style lentils. The aromatics lift the lentils to another level whilst the salmon fillets are complimented with a mild mustard sauce. Packed full of flavour, this mid week meal is both healthy and quick to prepare. Give your mid week a boost and try out this wonderful dish!

Recipe: Serves 2

Prep time: 10 mins

Cooking time: 30-40 mins

INGREDIENTS:

For the lentils:

• 130g dried puy lentils
• 150g tinned chopped tomatoes
• 1 tsp tomato purée
• ½ shallot, finely chopped
• ½ small garlic clove, crushed
• 1 bouquet garni
• ½ tsp thyme, chopped (if poss. use fresh)
• ½ tsp rosemary, chopped (if poss. use fresh)
• Olive oil

For the salmon and mustard sauce:

• 2 salmon fillets
• 15g butter
• 2 tsp olive oil
• Salt & Pepper
• 2 tbsp crème fråiche
• 1 tbsp Dijon or whole grain mustard

METHOD:

1. Put the dried puy lentil in a saucepan, cover with cold water and add the bouquet garni. Bring to a boil, then turn the heat down and simmer for approx. 20 minutes
2. While the lentils are cooking heat a teaspoon of olive oil in a pan and gently cook the chopped shallot, garlic and herbs, taking care not to burn the mixture. Once softened add the chopped tinned tomatoes and tomato purée and cook on a low heat for approx. 10-15 minutes until the tomatoes have broken down, set aside until the lentils have finished cooking. The mixture should be almost paste-like, but if necessary add a little more juice from the tinned tomatoes
3. After 20 minutes check if the lentils are done – they should be soft but not mushy. If done, remove the bouquet garni, drain off any excess water and add them to the tomato paste mixture and combine, cover loosely with a lid and set aside
4. For the salmon, heat a non-stick frying pan on a medium-high heat and add the olive oil and 2/3 of the butter.  Season the salmon fillets on both sides with salt and pepper and add to the pan, skin side down and fry for 3 minutes until the skin is nice and crispy. Lower the heat and turn the salmon over, add the rest of the butter and cook for a further 2 minutes. Turn off the heat and leave to rest until ready to serve
5. For the mustard sauce, add the crème fråiche to a small saucepan and warm on a low heat for 1 min. Mix in the mustard and continue to cook until heated through – adjust the taste to your liking by adding more mustard or crème fråiche
6. To plate, add a large spoonful of the lentils in the centre of the plate, place the salmon on top and finally drizzle the mustard sauce around the plate and on top of the salmon

Coxy’s Kitchen Tip:

Make your own bouquet garni by adding a teaspoon of dried rosemary, thyme, parsley and a bay leaf to a small piece of muslin or cheesecloth, then tie it together with string so it looks like a little money bag.

About Coxy’s Kitchen

Coxy’s Kitchen provides a private dining and home-cooking service throughout Yorkshire. With lockdown restrictions easing, it’s time to start planning long overdue catch-ups – why not host a dinner party? While you spend quality time with friends and family, Coxy’s Kitchen will take care of the cooking, To make an enquiry or for an initial consultation, please email [email protected]

For more delicious recipes from Sarah