When Richard and I were first married, he introduced us to salmon. I’d never prepared salmon before, but over the next 20 years, a filet baked with onions and lemons has become a family staple. Even our young grandsons love it. They call it “pink fish.”
Salmon filet baked with onions and lemons can be cooked in the oven (great for cold winter days) or on the grill (great when it’s too hot in the kitchen). This is an easy, quick, and healthy recipe that provides an excellent source of omega-3 fatty acids, vitamin B-12, and vitamin D.
Something SO delicious and it’s good for you, too! YEAH!!
The secret to this recipe is the mayonnaise-mustard spread that’s slathered over the raw filet. The mayo keeps the fish nice and moist and buttery-tasting. Literally, the salmon melts in your mouth. The mustard adds a kick of flavor. Any mayonnaise will do, and we’re not picky about the mustard either.
We got this bottle from “The Mustard Man’ at Jungle Jim’s grocery in Cincinnati. The Mustard Man himself recommended this peppered version to go particularly well with salmon. YUM! We’ve also used plain old yellow mustard or dijon.
When we’re having the kids over, Richard and I will get one of those giant salmon filets from Costco. One large one will feed all eight of us with generous servings.
Let’s Bake Some Salmon!
Yes, this is one very large piece of fish! Weighs between 2.5 – 3 lbs. Notice the tail end is folded under. That’s to help keep the cooking uniform.
Yep, it’s a whopper! This one has no skin attached – Richard doesn’t like fish skin. But, I do! In all things, we compromise – well, most of the time. If you choose a filet with skin on, it won’t crisp up in this recipe, because you’re basically steaming the fish.
I cut a large piece of 18″ heavy duty aluminum foil and allow extra on the sides for wrapping the fish. Season with salt and pepper. Sometimes I sprinkle on dried dill weed or fresh, if I have it.Whisk together 3/4 cup of mayo and 1/3 of mustard. Slather it all over the top of the filet.Thinly slice one medium-sized onion and distribute evenly on top of the mayo-mustard layer.And top that with thin slices of lemon. When the fish is done, the lemons are delicious!Bring the foil together in the middle covering the filet. Fold the foil edges together and fold over again to crimp and form a tight seal. Then fold over the ends, Christmas package style, roll and crimp so the edges are facing up. You want the juices from the salmon to stay inside, not leak out.
If you’re using the oven, heat to 375°F. Put the lovely fishy package on a sheet pan, and bake in the oven for 20-25 minutes or until the fish reaches 140-145°F at the thickest part of the filet.
On the grill, heat to 350-375°F. (I use a gas grill, so it’s easier for me to regulate the temperature.) Put the lovely fishy package on the grill, with or without the sheet pan. Put the lid down, and bake for 20-25 minutes or until the fish at the thickest part reaches 140-145°F.
Cooking time truly relies on the size of the fish you’re cooking. I always fold the tail end under itself to all the filet to cook more evenly. But don’t over cook it. Best to stay on the “little-under-done” side whether it comes out of the oven or off the grill. The rest time will help finish the cooking.
Check for doneness. Remove the package from the oven or grill and keep the package sealed. Allow it to rest on a cooling rack for 10 minutes.
You’re mouth-watering reward! Flaky, moist, buttery and healthy salmon!
Let’s Eat Some Salmon! What sides to serve?
I like pan fried little red potatoes browned in butter.
Or you might serve a nice big salad – delish!
Or how about a helping of my country green beans made with bacon, onions and tomato? Cook in an Instant Pot with little red potatoes? Success!!
Click the pic for the recipe.
This recipe is a no-brainer; very cook friendly. If I’m making salmon for just the two of us I either get a smaller filet or I bake a giant one so we have leftovers. If you’re using a smaller filet, you’ll need to adjust the cooking times. This leftover salmon is the best as an addition to salad, with eggs and potatoes for breakf, or just by itself!
Feeling a cooking adventure on the horizon?
This is a FABULOUS leftover recipe. Toast a couple of English muffins, poach eggs, and whip up a batch of blender Hollandaise. Thinly slice red onion and fresh tomato. Place the onion and tomato on 1/2 muffin. Top with a piece of salmon and then an egg. Dollop with your beautiful Hollandaise and sprinkle with some fresh chopped parsley. Heavenly!
OMG – I simply LOVE dishes like this one. Steamy and hardy, tender chunks of beef are stewed with slices of red bell pepper, tomatoes, onions and garlic served over a heaping helping of cheese grits – my mouth is watering.
What is it about corn, like these cheese grits, and tomatoes? EGADS, what a perfect pairing, perfect comfort food for a cold winter evening supper.
I used a leftover chuck roast that I shred into big chunks. Any meat that becomes tender as it’s cooked would work. And, the chuck roast can be cooked in a slow-cooker, to make things even easier.
There’s a little prep work, but the final result is well worth the effort.
I’ve rarely eaten grits. It’s one dish neither side of my family or my husband’s family prepared. Richard was undecided, too, as he had grits in the south, but thought they lacked flavor. Once, I had a spectacular grits, ham, and cheese casserole at The Kitner Housein Corydon, Indiana. I have their recipe, but never tried it. (What was I thinking??) My inspiration for the cheese grits in this recipe comes from The Pioneer Woman. Be forewarned: this makes a lot of grits, like 12 servings. Feel free to half it. I left out the bacon, subbed half-and-half for the heavy cream, and used sharp white cheddar cheese in place of Monterey Jack, because that’s what I had in the fridge, and regular grits rather than instant, because that’s what Pioneer Woman instructed.
Here's a basic recipe for cheese grits. Feel free to add additional ingredients, if you're in the mood, like diced ham, crumbled bacon, diced jalapeno peppers. This is plain old fashioned comfort food.
Author: Slightly adapted from The Pioneer Woman
Recipe type: Side Dish
Cuisine: American
Serves: 12
Ingredients
2 Tablespoons bacon drippings or other cooking oil
1 large yellow onion, chopped
2 cups stone ground grits, not instant
4 cups low sodium chicken broth
2 cups water
2 cups half-and-half
1-1/2 cup sharp cheddar cheese
Dash of cayenne pepper or Tobasco
salt and pepper to taste
Instructions
In a heavy pot over medium-high heat, add drippings or oil. Add onions and cook until the onions are golden brown.
Add grits, chicken broth, and water. Stir together and bring to a boil. Reduce heat to simmer, cover pot, and cook 30 to 40 minutes, stirring occasionally and making sure the liquid level is okay. If grits begin to get dry, add a little more warm broth.
After 30-40 minutes of cooking time, pour in half-and-half. Cover pot and continue to simmer on very low heat for another 30 minutes, or until grits are done. Taste and add salt, pepper and cayenne or Tobasco to taste.
Remove from heat and stir in grated cheese. Keep warm and serve.
Notes
This recipe is a slightly modified version of one from The Pioneer Woman.
3.5.3226
The grits were spectacular. My husband loved them. We lamented this was only our first try and vowed to consider grits as a future full bodied side. So impressed, I made a grits and collard greens casserole from Trish Yearwood at Thanksgiving. That’s how impressed I was.
If you decide to use a fresh chuck roast in a slow-cooker instead of leftover, you should season with salt and pepper, and brown the roast on both sides in a hot skillet first. Browning intensifies the beefy flavor, which is essential for a flavorful gravy.
If leftover chuck roast is what you have to use, shred the beef into big chunks, and follow instructions to make the beefy/vegetable gravy.
Not a grits fan? Spoon the tasty concoction over mashed potatoes, egg noodles or rice. Fantastic!
Chuck Roast with Peppers, Tomatoes and Cheese Grits
Simmered in tomatoes with sliced red peppers in a slow cooker or on top of the stove using left over chuck; the finished product is served over cheese grits.
Author: At Mimi's Table
Recipe type: Main Dish
Cuisine: American
Serves: 6-8 servings
Ingredients
1 3-4 pound chuck roast or leftover chuck roast cut into large chunks
1 large onion, halved and cut into slices
3-4 cloves garlic, minced
1 red bell pepper, seeded and cut into strips
1 15oz can of diced tomatoes
2 cups of low sodium beef broth
1 Tablespoon soy sauce or Worcestershire sauce
Instructions
*If using a fresh chuck roast, salt and pepper both sides. In a hot skillet, brown roast on both sides. Place browned roast into a slow-cooker.
*If using leftover chuck roast, shred meat into large chunks. Set aside.
In a large skillet over medium-high heat, add one Tablespoon olive oil.
*If browning fresh roast, add olive oil to skillet.
Add onion and brown until translucent.
Add garlic and cook for 30 seconds or until fragrant.
Add red pepper strips and saute with the onions and garlic for 1 minute.
Add the canned tomatoes. Stir to distribute.
Add beef broth, soy sauce or Worcestershire and stir.
*If using a slow-cooker, pour hot mixture over the roast. Cover, and cook on high for 3-4 hours or on low for 5-6 hours. 45 minutes before serving, remove roast and cover to keep warm. Make a slurry using 2 Tablespoons cornstarch and 2 Tablespoons water. Add slurry to liquid in slow-cooker. Return the meat and any juices that accumulated. Cover and continue cooking to allow the gravy to thicken a bit. At the end of cooking, remove the roast, shred meat into large chunks, and return to the slow-cooker. Mix everything together, and ladle a serving over a helping of cheesy grits, mashed potatoes, egg noodles, or rice.
*If using leftover meat, bring the mixture in the skillet to a boil. Reduce heat to medium. Gently simmer to reduce liquid for 10-15 minutes. Add the meat chunks. Continue to cook over medium heat until everything is up to temperature and ready to serve. Ladle a serving over cheesy grits, mashed potatoes, egg noodles or rice.
Notes
Feel free to substitute fresh tomatoes for canned. Once I used a small package of cherry tomatoes.
Who doesn’t have a love affair with fried chicken? The Midwestern super Sunday supper. Piping hot from the fryer. Crunchy on the outside. Moist and steamy on the inside. Perfect picnic fare. Ever go the Indy 500? They won’t let you in without a bucket and a cooler of cold beer.
I LOVE fried chicken. When I lived in Billings, I joined a church discussion group. Everyone went around reminiscing their favorite meal. Montana is beef country, so most folks talked about steak, which I admit is fabulous. However, when my turn came, I proclaimed “fried chicken.” “Hmmmmm,” they responded, dreamily remembering their own fried chicken dinner love affairs.
My daughter and son-in-law can’t get enough of the stuff. So, when I want a favor, I fry up a batch or two. Sometimes I do it just because I love them. We’ve had fried chicken for Christmas dinner on more than one occasion, for cryin’ out loud. We’re fried chicken junkies, I admit. I am a card carrying member of Fried Chicken Anonymous.
As many times as I’ve put a scald on a bird, I’ve used as many different techniques. I can’t seem to settle on one recipe, except for the dredge which has evolved but remains basically the same over the years. I know you’re thinking, “What on earth? It’s flour, salt, and pepper, moron.” Aha – wait for it.
And I’ve experimented with different frying techniques. I’ve used a cast iron skillet, voted the numero uno fry in the world, no argument from me. I’ve tried deep Les Cruset pots, but I can’t keep the oil temperature consistent, which is important. I have an electric skillet with a thermostat and a lid, but it’s just not quite right. I’ve used combinations of lard, shortening, canola oil, and peanut oil. Oven fried without the vat of oil, which really isn’t fried chicken, by the way, but I get why some folks go this route.
Sometimes perfect. Sometimes not. I tried until I got it the way I wanted it. Today was my day!
Let’s Fry!
The Proper Frying Vessel
After watching many chefs and cooks do fried chicken in a commercial deep fat fryer, I decided that was the best method for me. The one I chose came unexpectedly in an Amazon email of daily deals. The T-fal Ultimate EZ Clean fryer. Take a look:
It’s great and just what I wanted. The fryer holds 3/4 gallon of oil – more than enough to submerge large pieces. Chicken pieces are bathed in hot grease on all sides at once, which allows for even cooking. See that plastic container underneath? It an oil reservoir. After all the frying is done, flip the switch on the front and the oil is filtered and drains into the container for storage. (Oil must cool for at least 2 hours before draining.) GENIUS!
The thermostat goes up to 374°F. The lid has a see-through window and a steam vent.
Equipped with a submerged heating element that maintains a proper oil temperature.
Generously sized frying basket with a handle. The basket can be raised and rested on a stop inside the fryer to allow food to drain.
The basket, oil reserve, and lid can all be put in the dishwasher. Cleaning up after a serious fry isn’t the neatest of tasks, but the T-fal Ultimate EZ Clean fryer makes the job less messy.
The Chicken
Normally, I buy whole chickens and dissect them into pieces. Eight meaty pieces from one bird, ten if you cut the breasts in half. I learned from my mother, who could take down two chickens in the blink of an eye. If you’re intimidated by the process or are partial to certain parts, I’d go ahead and buy pieces with skins on them. This recipe is for two birds and 4-6 more thighs. Serving lots of little kids? Substitute drumsticks for the chicken thighs. I make sure there’s enough for a meal and more leftover for lunch or a picnic or sandwiches.
My Grandma Smith swore by 3 1/2 pound chickens as the only size for frying. I agree as do others. I’d love to find a fresh fryer less than 5 pounds. They’re growing hens big these days, and breast pieces are particularly large which means no one is going to go hungry if you cut the breasts in half. Of course, I don’t do that, because my daughter LOVES large chicken white meat parts.
Here’s a tip! Don’t throw away the backs, necks and giblets. Put them in a plastic bag and into the freezer to make chicken stock later. With chicken, everything has a purpose but the “cluck.”
The Brine
Why brine the pieces in buttermilk? The lactic acid in buttermilk makes the chicken moist and tender. Recipes frequently recommend that pieces are brined overnight, either in buttermilk or salted ice water. I’ve used both methods. My mother preferred buttermilk, so that’s my preference, too.
I layer the parts into a large plastic container. Between each layer, I pour 1/2 cup of buttermilk, and season with salt and pepper. You could add a squeeze of siracha or a sprinkle of cayenne, too. Continue the chicken tower inside your container making sure the last layer is buttermilk. On goes the lid and into the refrigerator for at least 12 hours, so overnight is best.
Drain and Bring to Room Temperature
The next day and 30 minutes before I begin the fry, I remove the pieces from the brine onto a rack over a sheet pan. First of all, the chicken needs to be brought to room temperature so the cooking oil stays hot and pieces cook evenly. Secondly, the brine needs to drain from the meat. You’ll thank me come breading time.
The Dredge and The Bath
Flour, Seasoned Salt, Freshly Ground Black Pepper, and Cinnamon
Prepare the flour dredge. You know, one of my problems is that cooks use way too small vehicles for egg wash and flour dredge. We’re left with egg goo and flour goo all over the counter. A 9″x13″ pan is great. I like to use a big flat bowl with high sides that gives me lots of room. I have my mother’s Pyrex bowl, the green one with white flowers. It has handles and it is perfect.
Into the bowl, add one cup of all-purpose flour for each chicken. In this recipe, I used
2 1/2 cups of flour, because I had two whole chickens and four thighs. Add 1 1/2 teaspoon seasoned salt for each chicken, so that makes 4 1/2 this time, extra for the chicken thighs. And 1 teaspoonful freshly ground black pepper; 3 teaspoons this time.
And the SECRET INGREDIENT; ground cinnamon. Not a lot, maybe 1/3 teaspoon per chicken; 1 teaspoon in all. Yes, cinnamon. I’ve read over the years that cinnamon is what’s used in Maryland Chicken. However it came about, the spice lends a pleasing smell when frying, and some added complexity. I love using it in fried chicken.
Some legs taking a nice soak.
So, three whole eggs beaten with one cup or so of milk in one of your big bowls. It doesn’t make a difference what kind of milk you use. After all, we’re making fried chicken. This is not a calorie counting meal. Use 2% or skim milk, but whole milk will do the trick, too.
Breading and Frying
One by one, put the pieces into the egg wash to coat. Lift and drain off excess. And roll in the flour dredge. Put the pieces on a wire rack over a sheet pan and let the pieces dry off for 10 minutes.
Oil Temperature is Important!
While the chicken pieces are drying, it’s time to heat up the oil: 350°F to 360°F is ideal. If you don’t have a fryer with a thermostat, use a large dutch oven and a deep fry thermometer. There’s no shame in using a cast iron skillet, either. The trick with proper frying is to maintain an even oil temperature. As soon as you lower pieces into whatever frying vessel, the oil temperature will lower.
As the pieces begin to fry, the temperature will recover, but you may have to monitor the heat on the stove to make sure it doesn’t drop too low. Low frying temperatures will cause the pieces to be too greasy. If the temperature is too high, the outside will cook too quickly and the inside will not completely cook or even be raw. This is why I like my T-fal deep fryer; I don’t have to constantly fiddle to maintain the oil temperature.
The trick with proper frying is to maintain an even oil temperature. (I’ve said that before I know, but it bears repeating.) As soon as you lower pieces into whatever frying vessel, the oil temperature will lower. As the pieces begin to fry, the temperature will recover, but you may have to monitor the heat on the stove to make sure it doesn’t drop too low.
And I use peanut oil because it is known for a high smoke point. Other options are canola oil, vegetable oil, or solid vegetable shortening.
When you’re ready to put the pieces into the fryer, give them another whirl in the flour dredge. Shake off the dredge back into the bowl and lower the chicken into the fryer.
Breast pieces take the most time to cook. Whole ones will take 16-18 minutes. Thighs 10-12 minutes; drumsticks and wings 8-10 minutes. If in doubt, use a food thermometer to make sure the inside has reached 165°F.
As the chicken pieces come out of the fryer, drain them on a wire rack over a sheet pan, and keep warm in a 225°F oven until ready to serve. Draining on paper towels will soften the breading and you want fried chicken crunchy.
Happy, Happy, Happy!
What’s happier than a heaping plateful of crunchy, hot, perfectly fried chicken? At this moment, I can’t think of another thing!
Don’t be skeptical. Walk on the Wild Side with a heaping bowl of this fabulous and flavorful chili. Take a look. How can you resist?? I can’t.
UH OH! – what is that nestled among all those yummy vegetables? OK – You may be right – shhhh, it’s ground chicken. Guess I’m busted, eh?
Truthfully, the day I decided to make this delicious chili, I wasn’t going to shell out $12 for all the portabello mushrooms called for. BAM! Best Veggie Chili is, essentially, a frugal recipe. You know? . . . So, I substituted a pound of browned ground chicken at $3.99/pound for some of the portobellos I wasn’t willing to pay for at the grocery.
However, if you find portabellos cheap, I wouldn’t hesitate using them, leaving out the chicken. I’ve done it before, and it is FABULOUS! Or substitute cremini mushrooms, which really are baby portobellos and cheaper. My “meat-lover” husband loves this chili with or without the ground chicken.
I’m not a big zucchini fan, but it goes into the pool with all their veggie friends. This dish is such a happy one!
What’s to love?
The finished flavor is perfectly balanced. It’s not spicy hot, but has subtle heat from the serrano chilis, chili powder, and cumin. What you’d expect in chili. Use whatever canned beans you enjoy: pintos, kidney, black, or a can of chili beans. This day, I used a drained and rinsed can of black beans and a can of regular chili beans with all their liquid.
The sweet crunch from corn is irresistible. It makes the dish. Do not be tempted to leave it out. I always use frozen corn, but if canned is all you have in the larder, what the heck. And canned petite diced tomatoes. You can use fresh tomatoes and dice them yourself if you have access to lovely ones and the time to prepare them. Or a sous chef . . . just sayin’
One serving suggestion is to make some brown rice and scoop 1/4 – 1/2 cup into the bottom of the bowl and ladle the chili over that. A slab of freshly made cornbread is another good idea. If you like a little more spice in your bowl, add a shake or two of Tabasco, or use Pepper Monterey Jack cheese as garnish. Don’t be shy either. Add a dollop or two of sour cream and diced avocado. You won’t regret it.
This is also an awesome slow cooker dish. Like any good chili, it’s great the next day and freezes beautifully.
Credit for this recipe goes to Emeril Lagasse, renowned chef and restauranteur, thus the title. Here’s the link on Food Network.Don’t be intimidated by the plating. It’s a little foo-foo. Not very Midwestern, if you know what I mean. In any regard, this is one great bowl of chili.
This is an extremely flavorful vegetarian chili with portabello mushrooms as the meat substitute. Don't care for mushrooms? Substitute ground chicken or turkey. This is a fabulous dish that can be made on the stovetop or in a slow cooker.
Recipe type: Main
Cuisine: American
Serves: 6-10
Ingredients
2 Tablespoons canola or vegetable oil
1½ cups yellow or sweet onion, diced
1 cup red or yellow bell peppers, diced
2 Tablespoons garlic, minced
2-3 serrano peppers, minced
1 medium zucchini, cut into small dice
2 cups fresh or frozen corn kernels
1½ pounds portobello mushrooms, wiped clean and cubed
1 28 oz can petite diced tomatoes
2 Tablespoons chili powder
1 Tablespoon cumin
1¼ teaspoons salt
¼ teaspoon cayenne
2- 15 oz cans black beans, or pinto beans, or kidney beans, drained and rinsed
1 cup vegetable stock or water
¼ cup cilantro, chopped, optional
Shredded Monterey Jack cheese
Sour cream, optional
Diced avocado optional
Instructions
In a large skillet over medium-high heat, add the onion, serrano peppers, and bell peppers. Sautee for 10 minutes, until the onion is translucent.
Add garlic, and continue to sautee for 1 minute or until you can smell the garlic.
Add onions, serrano pepper, bell pepper and garlic into a large slow cooker.
Add the next 10 ingredients to the slow cooker. Omit the cilantro. Stir to combine.
Cook on high heat for 3-4 hours or on low heat for 7-10 hours, stirring occasionally.
Just before serving, add the chopped cilantro, if desired.
At serving, sprinkle cheese over hot chili. Add a dollop of sour cream, diced avocado, and serve with a wedge of lime as garnish.
Notes
Cooking Options: Substitute browned ground chicken or turkey in place of some of the portobello mushrooms. Serving Options: Serve with ¼ to ½ cup of cooked brown rice in the bottom of the bowl, then ladle chili over rice. Serve with hot corn bread.
What are lentils anyway? How are French lentils different from others? And they’re so cute, too. Little round orange, yellow, and green legumes ready to burst forth with nutritious, yummy, creamy goodness. Lentils are filled with fiber and nutrients. In salads, soups, stews, or as a side dish in this recipe, lentils are a healthy, flavorful, and can be used as an alternative to standard side dishes. So, how can lentils be bad?
I’ll tell you:
It would be wrong of me not to disclose that these little darlings, once consumed, may have you bursting forth with an undesired social embarrassment: flatulence, bloating, gas, toots, and downright fits of farting. There, I’ve said it.
Do lentils get a bad rap?? Yes, they do. I went to the source: Cook’s Thesaurusfor some answers for you:
Lentils are low in fat and high in protein and fiber, and they have the added advantage of cooking quickly. Lentils have a mild, often earthy flavor, and they’re best if cooked with assertive flavorings. The best, most delicate lentils are the peppery French green lentils. These hold their shape well, but take longer to cook than other lentils. The milderbrown lentils also hold their shape after cooking, but can easily turn mushy if overcooked. Indian markets also carry a wide variety of split lentils, called dal. Before cooking, always rinse lentils and pick out stones and other debris. Unlike dried beans and peas, there’s no need to soak them. Lentils cook more slowly if they’re combined with salt or acidic ingredients, so add these last. Bigger or older lentils take longer to cook. Store dried lentils for up to a year in a cool, dry place.
So, how can you feed your friends and family a delicious and nutritious meal without reaching for air freshener? Buy the right lentils.
Cooks Thesaurusrecommends steering clear of dull yellow lentils called channa dal or gram dal – notorious offenders.
Rather, they recommend French green lentils, also called Puy lentils or lentilles du Puy. The French variety is prized for keeping their shape after cooking, so they’re ideal for salads and as side dishes. These petite beauties are sold under the “Bob’s Red Mill” label. I found mine in the bulk food aisle at Jungle Jim’s Grocery in Cincinnati. Seriously, they can probably be found at almost any grocery or health food grocery.
Let’s make some Delicious and Nutritious Salmon and French Lentils!
Delicious and Nutritious Salmon and French Lentils
Ina Garten uses French Puy lentils. I imagine the ones actually grown in volcanic soil in France, which is this legume’s origin. And it was her recipe that inspired me to substitute lentils for traditional side dishes, like rice, noodles, or potatoes. I couldn’t resist her recipe for Salmon with Lentils.
So easy, inexpensive, and extremely flavorful. My husband raved about the way the salmon was cooked – seared in a hot skillet and finished in the oven – crispy skin, the flesh on the rare side, which is the way Richard likes it.
bon appétit
Delicious AND Nutritious - Salmon and French Lentils
Seriiously flavorful, the crispy salmon skin and rare flesh is perfectly accompanied by Ina's French lentils simmered in vegetables.
Author: Ina Garten - Barefoot Contessa
Recipe type: Main Dish
Cuisine: French
Serves: 4
Ingredients
½ pound French green lentils
¼ cup olive oil
2 cups yellow onions, chopped
2 cups leeks, white and light green parts only, chopped
1 teaspoon fresh thyme or ½ teaspoon dried thyme
2 teaspoons Kohser salt
¾ teaspoon black pepper
1 Tablespoon garlic, minced
1½ cups celery, chopped
1½ cups carrots, chopped
1½ cups chicken stock
2 Tablespoons tomato paste
2 Tablespoons red wine vinegar
4 - 8oz salmon filets, skin on
Instructions
Place lentils in a heatproof bowl, and cover with boiling water. Let set for 15 minutes. Drain and reserve.
Heat olive oil in a large skillet. Add onions, leeks, thyme, salt, and pepper. Cook over medium heat for 10 minutes, until onions are translucent. Add garlic, and continue cooking for 2 minutes. Add the drained lentils, carrots, celery, chicken stock, and tomato paste. Cover and simmer over low heat for 20 minutes. Add vinegar and season with salt and pepper to taste.
Preheat oven to 450 degrees F. Heat a dry pan or iron skillet over high heat for 4 minutes. Rub both sides of salmon fillets with oiive oil. Sprinkle with salt and pepper. When the pan is very hot, place the salmon, flesh side down, and cook without moving for 2 minutes. Turn the fillets, and place in the oven for 5-7 minutes.
Spoon a mount of lentils on each plate. Place the salmon fillet on top. Serve hot.
Notes
Ina Garten removes the skin from the fish. I left mine on, because we like crispy fish skin. I substituted freshly squeezed lemon juice for the red wine vinegar in the lentils, and squeezed fresh lemon juice on the fillets after they came out of the oven.
The secret to this recipe is the mayonnaise-mustard spread that’s slathered over the raw filet. The mayo keeps the fish nice and moist and buttery-tasting. Literally, the salmon melts in your mouth. The mustard adds a kick of flavor. Any mayonnaise will do, and we’re not picky about the mustard either.
Let’s cook! 
Why brine the pieces in buttermilk? The lactic acid in buttermilk makes the chicken moist and tender. Recipes frequently recommend that pieces are brined overnight, either in buttermilk or salted ice water. I’ve used both methods. My mother preferred buttermilk, so that’s my preference, too.
