The Debrief

Pan Seared Salmon with Warm Lentil Stew, Red Wine Sauce

Updated 11:38 AM EDT, Tue, Jan 3, 2012

For Warm Lentils:

  • 2 Tbsp. Olive Oil
  • ½ Cup Onions-diced
  • ¼ Cup Celery-diced
  • ¼ Cup Carrots-diced
  • ½ Cup Lentils-brown or green variety, sorted, rinsed
  • ¼ Cup Balsamic Vinegar
  • Salt, Black Pepper To Taste

Heat saute pan over medium heat, add the olive oil. Add the onions, celery,  and carrots. Cook stirring for about 5 minutes or until softened and sweet smelling. Add the lentils and broth. Bring to a boil, cover, and gently simmer for about 20 minutes or until the lentils are cooked through. Gently stir in the vinegar and salt and pepper to taste being careful not to mash the lentils. Reserve warm to serve with the fish.  

For Red Wine Sauce:
Place 1 cup of your favorite red wine and 1 cup of port wine in a small saucepot. Bring to a boil and reduce down until the mixture is only about ¼ of the original amount remains and the mixture is slightly syrupy. Finish by adding 2 tbsp. of butter and whisking in, seasoning to taste with salt and pepper. Reserve warm.

 For Salmon:

  •  4  Salmon Fillets-5 oz. , boneless, skinless
  • 1 Tbsp. Olive or Vegetable Oil
  • Salt and Black Pepper To Taste

Preheat oven to 400° f. Heat saute pan over medium high heat. Pat salmon fillets dry with a paper towel and season both sides with salt and pepper. Add oil to pan and place  salmon portions in pan, cook for about 2 minutes or until browned and slightly crusty.  Flip over, and cook one minute. Transfer fish to a sheet pan and place in oven for about  6 minutes or until fish is just cooked, or until a thermometer reads 145° F. Serve salmon over the warm lentils and drizzle with the red wine sauce. Enjoy!
 

First Published: Dec 29, 2009 8:55 AM EDT

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