Salmon with Dill Sauce and Beluga Lentils

• Seafood

  • 2 6oz salmon filets

• Produce

  • 1 Bay leaf
  • 3 tsp Dill, Fresh
  • 3 Garlic cloves, whole
  • 2 tbsp Shallot
  • 1 Shallot

• Canned Goods

  • 1 3/4 cup Chicken stock, low sodium

• Condiments

  • 2 tsp Dijon mustard
  • 2 tsp Lemon juice, fresh

• Baking & Spices

  • 1 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Olive oil
  • 1 tbsp Olive oil
  • 1 tbsp Red wine vinegar

• Dairy

  • 2 tbsp Butter
  • 6 tbsp Creme fraiche

• Other

  • 1 cup Beluga (black lentils

Found on thegourmetgourmand.com

Description

Ingredients

• 2 6oz salmon filets
• Salt and pepper
• Olive oil
• 2 tablespoons shallot, minced
• 1 tablespoon butter
• 2 teaspoon dijon mustard
• 6 tablespoons crème fraiche
• 3 teaspoons fresh dill, minced
• 2 teaspoons fresh lemon juice
• 1 cup beluga (black) lentils
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 ¾ cup low sodium chicken stock
• 1 teaspoon salt
• 1 shallot, quartered
• 3 peeled, whole garlic cloves
• 1 bay leaf
• 1 tablespoon red wine vinegar
• 1 heaping handful of fresh baby arugula.

Directions

• Preheat oven to 350 degrees. Meanwhile bring salmon to room temperature. Season fish with salt and pepper.
• In a oven-safe non-stick pan (I used a cast iron skillet), heat a few tablespoons of olive oil over high heat. Place salmon, skin side up, in hot oil. Sear for about 2 minutes, then flip and sear for an additional 2 minutes.
• Immediately transfer fish to preheated oven and continue cooking, about 5-7 minutes or until fish is done to your liking. (5 minutes should be about medium, and 7 minutes for well-done).
• Meanwhile, prepare your sauce.
• Melt butter over medium heat. Add shallots and season with salt and pepper. Stir for a few minutes, or until just softened. Turn heat down as needed to prevent butter from burning.
• Turn heat to low. Whisk in the mustard. Then add crème fraiche and whisk until smooth.
• Add dill and lemon juice. Taste, and season with salt and pepper if needed.
• Serve immediately with sauce spooned over salmon, accompanied by beluga lentils.
• In a medium saucepan add butter and olive oil and melt over medium heat. Add lentils and stir until lentils are well-coated.
• Add chicken stock, salt, shallot, garlic, and bay leaf. Bring mixture to a simmer and then cover, and turn heat down to low.
• Cook for about 40 minutes or until lentils are tender. Stir intermittently to prevent sticking and to check for done-ness.
• When lentils are fully cooked, drain any excess liquid, and add 1 tablespoon of vinegar and mix well.
• Optional- remove garlic and shallots and discard. (I usually remove the garlic, but keep the shallots).
• Add fresh arugula and stir; the residual heat from the lentils will cause it to wilt.

Nutrition