Salmon With Beets And Lentils

Name: Salmon With Beets And Lentils
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps balsamic vinegar; 283 grams fresh small beets, (about , trimmed and scrubbed; 237 milliliters Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat; 1 Tbsp Dijon mustard; 118 milliliters dried lentils, rinsed; 79 milliliters dry white wine; 2 sprigs fresh sprigs thyme; 1 clove garlic; 1 teaspoons ground coriander; 2 teaspoons olive oil; 59 milliliters fresh orange juice; 4 fillets six-oz salmon fillets, skin on; 4 servings Salt and freshly ground black pepper; 1 large shallot, finely chopped; 680 grams fresh spinach, washed and stemmed

Salmon With Beets And Lentils is a gluten free and dairy free recipe with 4 servings. This recipe covers 60% of your daily requirements of vitamins and minerals. One portion of this dish contains around 47g of protein, 14g of fat, and a total of 451 calories. 1 person found this recipe to be delicious and satisfying. If you have wine, beets, dijon mustard, and a few other ingredients on hand, you can make it. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes.

Instructions

Heat oven to 375 degrees.

Equipment you will use

Oven

Combine coriander and 1/4 teaspoon each salt and pepper; rub over salmon flesh. Spray a cast-iron skillet with vegetable-oil spray, and place over medium heat. When heated, add salmon, flesh side down, and cook until browned, about 3 minutes. Turn fillets, add shallots, and place skillet in oven. Cook about 4 minutes, or until cooked through.

Ingredients you will need

Salt And Pepper

Coriander

Vegetable

Shallot

Salmon

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Frying Pan

Oven

Equipment

Oven

Frying Pan

Ingredients

Servings:

2Tbsps

balsamic vinegar 283grams

fresh small beets, (about , trimmed and scrubbed 237milliliters

Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat 1Tbsp

Dijon mustard 118milliliters

dried lentils, rinsed 79milliliters

dry white wine 2sprigs

fresh sprigs thyme 1clove

garlic 1teaspoons

ground coriander 2teaspoons

olive oil 59milliliters

fresh orange juice 4fillets

six-oz salmon fillets, skin on 4servings

Salt and freshly ground black pepper 1large

shallot, finely chopped 680grams

fresh spinach, washed and stemmed

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices 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. One wine you could try is Hanna Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 20 dollars.