| 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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