| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafoods | 4 | Servings | |
INGREDIENTS
| 1 1/2 | ts | Salt; divided |
| 1 | ts | Freshly ground pepper; divided |
| 1 | c | Lentils; rinsed and drained |
| 4 | Salmon fillets | |
| 1/2 | c | Finely chopped shallots |
| Juice and grated peel of 1 lemon |
INSTRUCTIONS
1. Bring 2 cups water and 1/2 teaspoon each salt and pepper to boil in saucepan. Add lentils. Reduce heat to low; cover and simmer 30 to 35 minutes, until tender. 2. Meanwhile, sprinkle both sides of salmon with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Heat a 12-inch nonstick skillet over medium-high heat. Cook salmon skin side down 4 minutes. Turn, cover and cook 4 minutes more until opaque in center. Transfer salmon to plate; cover loosely and keep warm. 3. Cook shallots and 2 tablespoons water in skillet over medium heat 2 minutes. Stir in lemon juice, peel and 1/4 cup water; simmer 1 minute. Transfer lentils to four serving plates. Arrange salmon fillets skin side down on lentils and top with shallot mixture. Prep time: 10 minutes Cooking time: 30 to 35 minutes (C) Copyright 1997, Meredith Corporation, All Rights Reserved. NOTES : An easy weekday meal, yet elegant enough for a dinner party. When done, the salmon should be opaque in the center. (Cooking time will vary according to thickness of the fillets.) Recipe by: Ladies Home Journal Posted to MC-Recipe Digest V1 #942 by "abprice@wf.net" <abprice@wf.net> on Dec 2, 1997
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