Fennel-scented salmon atop a lentil and spinach salad
Indulge in the exquisite combination of fennel-scented salmon with a bed of hearty lentils and fresh spinach. A culinary symphony of flavors awaits!
Ingredients:
- 1/2 cup French green lentils, rinsed and debris removed
- 2 cups water
- 1 bay leaf
- 1 1/2 tablespoons sherry wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon plus 1/8 teaspoon kosher salt, divided
- 4 tablespoons extra-virgin olive oil, divided
- 1 1/2 tablespoons minced shallot
- 1/4 cup chopped Italian parsley
- 2 wild Alaskan salmon fillets (170g each)
- 1/8 teaspoon pepper
- 1/8 teaspoon ground fennel seed (or fennel pollen, if available)
- 2 cups baby spinach
- 6 cornichons, for garnish
Instructions:
- Heat the oven to 200 °C.
- Start by making the lentil salad. In a medium saucepan, combine lentils, water, and a bay leaf. Bring the mixture to a boil, then reduce the heat and let it simmer with the lid on for approximately 20 minutes or until the lentils are soft. Remove and discard the bay leaf. While the lentils are cooking, create the dressing: Mix sherry wine vinegar, mustard, and half a teaspoon of salt in a small bowl. Gradually whisk in 3 and a half tablespoons of olive oil until well combined. While the lentils are still hot, add shallot, parsley, and three-quarters of the dressing. Toss everything together and keep warm until serving time.
- Cook the salmon. Pat the salmon dry using a paper towel. Grease an oven-safe baking dish with some of the remaining olive oil and place the salmon fillet in it, skin side down. Brush the salmon with the rest of the olive oil and season it with salt, pepper, and fennel seed. Bake for about 20 minutes or until the salmon is cooked through.
- To plate and serve, arrange the spinach on two plates. Top each with the lentil salad and a piece of salmon. Drizzle the remaining dressing over the spinach and add the cornichons as a garnish.
Summary:
- Calories: 1564 kcal
- Fat: 101 g
- Protein: 95 g
- Carbs: 68 g
- Potassium: 2180 mg
- Magnesium: 177 mg