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Saturday, April 14 2012

The earthy, smoky flavor of the lentil and root-vegetable ragout is a classic flavor pairing for broiled salmon, since it's assertive enough to stand up to the bold flavor of the fish. For the lentil ragout, you can be flexible with the ingredients. If I can't find smoked pork shoulder, I often use smoked turkey sausage.

 



 
Broiled Salmon with a Ragout of Lentils & Root Vegetables
Recipe from 
Servings: Serves four.
 
 
Ingredients
For the lentils:
  •  
     cup   dried small green French lentils (also called du Puy lentils)
  •  
     ounces  smoked pork shoulder butt, smoked pork hock, double-smoked bacon, or smoked turkey sausage, cut into large cubes
  •  
    1     small onion, peeled and stuck with a clove
  •  
    1     small carrot, peeled and halved
  •  
       bouquet garni (a few sprigs fresh parsley, 2 sprigs fresh thyme, and 1 bay leaf)
For the vegetables:
  •  
    2   tablespoons  olive oil
  •  
    1     large carrot, peeled and cut into 1/4-inch dice
  •  
    2     small turnips (about 7 ounces total), peeled and cut into 1/4-inch dice
  •  
        Kosher salt and freshly ground black pepper
  •  
    1   tablespoon  unsalted butter
  •  
    1/2  cup  finely diced bacon (2 thick slices)
  •  
    1   tablespoon  finely minced shallot
  •  
     teaspoons  finely minced garlic (about 4 medium cloves)
  •  
    3/4   cup  reserved lentil broth
For the salmon:
  •  
    3   tablespoons  unsalted butter, melted
  •  
    4     skinless, center-cut salmon fillets (about 6 to 7 ounces each)
  •  
        Kosher salt and freshly ground black pepper
  •  
        Minced fresh flat-leaf parsley for garnish
  •  
 
Directions

Cook the lentils: In a large saucepan, combine the lentils, pork butt, onion, carrot, and bouquet garni and cover with water by 2 inches. Bring to a boil, reduce the heat and simmer, covered, until tender, 20 to 30 minutes. Reserve 3/4 cup of the cooking liquid, drain the lentils, discard the vegetables and pork, and set the lentils aside.
 

Cook the vegetables: Heat the olive oil in a large skillet over medium heat. Add the carrot and turnips, season with salt and cook, stirring occasionally, until just tender, about 5 minutes. Transfer to a small bowl and return the skillet to medium heat. Melt the butter, add the bacon, and cook until almost crisp. Transfer to paper towels with a slotted spoon and set aside. Pour off all but 2 tablespoons of the fat. Add the shallot and garlic to the pan and cook for 1 minute without browning. Add the reserved lentils, sauteed 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. Heat the broiler on high. Line a rimmed baking sheet with foil and brush the foil lightly with some of the melted butter. 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 400 degrees F, move the baking sheet to the center rack, and shut the oven door. 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. Garnish with the parsley and serve at once. 
Posted by: Send a Meal AT 12:44 pm   |  Permalink   |  0 Comments  |  Email
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