Broiled Salmon with a RagoÃ»t of Lentils & Root Vegetables

Name: Broiled Salmon with a RagoÃ»t of Lentils & Root Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters finely diced bacon (2 thick slices); 1 bouquet garni (3 sprigs fresh parsley, 2 sprigs fresh thyme, and 1 bay leaf); 177 milliliters reserved lentil broth; 1 large carrot, peeled and cut into 1/4-inch dice; 1 small carrot, peeled and halved; 1 leave Minced fresh flat parsley for garnish; 4 medium cloves tsp. finely minced garlic (about; 4 servings Kosher salt and freshly ground black pepper; 237 milliliters dried small green French lentils (also called du Puy lentils); 2 Tbs olive oil; 1 small onion, peeled and stuck with a clove; 680 grams skinless, center-cut salmon fillets (about each); 1 Tb finely minced shallot; 170 grams smoked pork shoulder butt, smoked pork hock, double-smoked bacon, or smoked turkey sausage, cut into large cubes; 2 smalls turnips (about 7 oz. total), peeled and cut into 1/4-inch dice; 1 Tb unsalted butter; 3 Tbs unsalted butter, melted

Broiled Salmon with a RagoÃ»t of Lentils & Root Vegetables might be just the main course you are searching for. This recipe makes 4 servings with 714 calories, 57g of protein, and 35g of fat each. This recipe covers 53% of your daily requirements of vitamins and minerals. Head to the store and pick up kosher salt and pepper, onion, butter, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free diet. 1 person found this recipe to be flavorful and satisfying.

Instructions

Heat the olive oil in a large skillet over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the carrot and turnips, season with salt and cook, stirring occasionally, until just tender, about 5 minutes.

Ingredients you will need

Turnip

Carrot

Salt

Transfer to a small bowl and return the skillet to medium heat. Melt the butter, add the bacon, and cook until almost crisp.

Ingredients you will need

Butter

Bacon

Equipment you will use

Frying Pan

Bowl

Transfer to paper towels with a slotted spoon and set aside.

Equipment you will use

Slotted Spoon

Paper Towels

Pour off all but 2 Tbs. of the fat.

Add the shallot and garlic to the pan and cook for 1 minute without browning.

Ingredients you will need

Shallot

Garlic

Equipment you will use

Frying Pan

Add the reserved lentils, sauted vegetables, bacon, and reserved lentil broth; simmer until the broth has been completely absorbed by the lentils, 3 to 5 minutes. Season with salt and pepper and keep warm. Cook the salmon: Position an oven rack about 6 inches from the broiler and a second rack in the center of the oven.

Ingredients you will need

Salt And Pepper

Vegetable

Lentils

Salmon

Bacon

Broth

Equipment you will use

Oven

Heat the broiler on high. Line a rimmed baking sheet with foil and brush the foil lightly with some of the melted butter.

Ingredients you will need

Butter

Equipment you will use

Baking Sheet

Broiler

Aluminum Foil

Lay the salmon fillets, skin side down, on the foil; brush the tops and sides generously with the remaining butter and season with salt and pepper. Broil the salmon on the upper rack until the top is nicely browned, about 8 minutes. It should feel fairly firm when pressed with a fingertip and be slightly translucent in the middle if flaked. It will continue to cook a bit on its own once out of the oven, but if it's still a little rare, turn off the broiler, immediately turn the oven on to 400F, move the baking sheet to the center rack, and shut the oven door.

Ingredients you will need

Salt And Pepper

Salmon

Butter

Equipment you will use

Baking Sheet

Oven

Aluminum Foil

Bake the salmon until just done, 1 to 2 minutes. Mound the lentils and vegetables on warm dinner plates and set a fillet on top.

Ingredients you will need

Vegetable

Lentils

Salmon

Equipment you will use

Oven

Garnish with the parsley and serve at once. Drink Suggestions Try a Pinot Noir thats light to medium on tannins and long on fruit, like Pepperwood Grove from California or Coldstream Hills from Australia.

Ingredients you will need

Pinot Noir

Parsley

Drink

Fruit

Calories

870, Fat

56, Fat Calories

500, Saturated Fat

18, Protein

56, Monounsaturated Fat

23, Carbohydrates

1260, Cholesterol

170, Fiber

17,

Photo: Scott Phillips

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36, Polyunsaturated Fat

10, Sodium

Equipment

Ingredients

Servings:

118milliliters

finely diced bacon (2 thick slices)1

bouquet garni (3 sprigs fresh parsley, 2 sprigs fresh thyme, and 1 bay leaf)177milliliters

reserved lentil broth 1large

carrot, peeled and cut into 1/4-inch dice 1small

carrot, peeled and halved 1leave

Minced fresh flat parsley for garnish 4medium cloves

tsp. finely minced garlic (about 4servings

Kosher salt and freshly ground black pepper 237milliliters

dried small green French lentils (also called du Puy lentils)2Tbs

olive oil 1small

onion, peeled and stuck with a clove 680grams

skinless, center-cut salmon fillets (about each)1Tb

finely minced shallot 170grams

smoked pork shoulder butt, smoked pork hock, double-smoked bacon, or smoked turkey sausage, cut into large cubes 2smalls

turnips (about 7 oz. total), peeled and cut into 1/4-inch dice 1Tb

unsalted butter 3Tbs

unsalted butter, melted

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Frank Family Vineyards Lewis Vineyard Reserve Chardonnay. Reviewers quite like it with a 5 out of 5 star rating and a price of about 62 dollars per bottle.