Salmon and lentils

Seared Salmon with Lentils, Brown Rice & Steamed Broccoli

Seared Salmon with lentils     

Serves 4 with enough leftover lentils for a big pot of soup

Olive oil

1 large onion, finely chopped 

2 leeks white and light green parts only, finely chopped 

4 carrots, finely chopped 

4-5 stalks celery, finely chopped 

1 tsp. dried thyme 

Kosher salt and freshly ground black pepper

4 cloves garlic, minced

1 lb. lentils

2-3 c. chicken stock

1/2 c. dry white wine

About 1 lb. center cut salmon fillet, cut in four pieces 

Heat a little olive oil in a large pot, add the onions, leeks, celery and carrots, sprinkle with thyme, salt and pepper and cook over medium heat for 10 minutes or until onions are translucent. Add  garlic and cook for additional 2 minutes.

Add the lentils, chicken stock and white wine and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes or until lentils are tender. Season to taste.

Preheat the oven to 450 degrees.

Heat an ovenproof sauté pan over high heat. Season the salmon fillets with salt and pepper. Add a little olive oil to the pan and place the salmon in the pan. Reduce the heat to medium and cook for 2 minutes. Turn the fillets and place the pan in the oven for 5 to 7 minutes or until the salmon is cooked to the desired doneness. Spoon lentils on each plate, place a salmon fillet on top and serve immediately.

Brown rice

Serves 4

2-2 1/2 c. water or chicken stock

About 1 c. brown rice

1/4 tsp. salt

1 T. butter (optional)

Bring 2 cups of water to a boil. Add the remaining ingredients, reduce heat to low and simmer until the water is absorbed and the rice is tender, about 45 minutes. (You may need to add more water if it is absorbed before the rice is tender.)

Steamed broccoli

Serves 4

1-1 1/2 lbs. broccoli florets 

1 T. butter cut in small pieces (optional)

In a large heavy pot, bring about 1-inch of salted water to a boil. Add the broccoli, cover, return to a boil and cook for about 3 minutes. Drain the broccoli and return to the pot. Add the butter and toss to combine. Cover and let the broccoli sit for 5-6 minutes, the heat of the pan will continue to cook the broccoli without it getting soggy.

French Lentil Soup 

Add a simple salad and dinner is done.

Makes about 7-8 quarts

Leftover lentils from the Seared Salmon with Lentils recipe   

1/2 tsp. ground cumin

Pinch chili powder, or to taste

28-oz. can crushed tomatoes

1 bay leaf

1/2 c. dry white wine

3-4 quarts chicken stock

1 lb. kielbasa, cut in quarters lengthwise and then in 1/2-inch thick pieces

About 8 oz. baby spinach

Kosher salt and freshly ground pepper

After the first dinner: Toss the leftover lentils with the cumin, chili powder and tomatoes. Add the bay leaf, white wine and chicken stock. Cover and store in the refrigerator until you are ready for mid-week dinner number two.

When you are ready to prepare meal: Bring the soup to a boil; adding more chicken stock if the soup is too thick. Reduce heat to low and simmer for about 15 minutes. 

Add the kielbasa to the soup and simmer until heated through. Add the spinach and continue to simmer until it wilts. Check for seasoning and serve.

Susan Nye lives in New Hampshire and is a regular contributor to several New England magazines and newspapers. She writes about family, friendship and food and shares many of her favorite recipes on her weekly blog at www.susannye.wordpress.com.