Dijon and Panko-Crusted Salmon with French Green Lentils, Vegetables and Garlic Broth
Ingredients
- ½ pound French green lentils
- 2 tablespoons grapeseed oil or other neutral oil
- 2 cups chopped yellow onions
- 2 cups chopped leeks, white and light green parts only
- 1 teaspoon fresh thyme leaves, plus more for garnish
- 2 teaspoons kosher salt
- ¾ teaspoon freshly ground black pepper
- 1 tablespoon minced fresh garlic
- 1½ cups chopped celery (4 stalks)
- 1½ cups chopped carrots (3 carrots)
- 1½ cups homemade chicken stock or good canned broth
- 2 tablespoons tomato paste
- 2 tablespoons red wine vinegar
- 4 (8-ounce) center-cut salmon fillets
- ¼ cup Dijon mustard
- 2 cups panko breadcrumbs
Instructions
- Preheat oven 450°F.
- Place the lentils in a heatproof bowl and cover with boiling water. Set aside for 15 minutes, then drain. Meanwhile, heat the oil in a sauté pan, add the onions, leeks, thyme, salt and pepper, and cook over medium heat for 10 minutes, until the onions are translucent.
- Add the garlic and cook for 2 minutes. Add the drained lentils, celery, carrots, chicken stock and tomato paste. Cover and simmer over low heat for 20 minutes, until the lentils are tender. Add the vinegar and season to taste. Keep warm.
- Season the top of the salmon with salt and pepper and brush the top of the fillets with an even layer of mustard. Firmly press the mustard side of the salmon into the panko until evenly coated.
- Heat a sauté pan that is ovenproof over mediumhigh heat for 2 minutes. When the pan is very hot, protecting hands, place the salmon fillets in the pan, panko side down, and cook over medium heat without moving them for 2 minutes, until very browned.
- Remove pan from stove and turn the fillets, panko side up and place the pan in the oven for 6 to 8 minutes, until the salmon is cooked medium-rare (feel free to cook a little longer for desired doneness). Remove the salmon from the oven and allow it to rest for 2 minutes.
- Spoon an even amount of lentils with herbs and vegetables on each plate and place a salmon fillet on top of the lentils and pour a couple of tablespoons of the hot garlic broth around the lentils. Garnish with picked thyme leaves and serve hot.
Notes
Chef’s suggestions: Use a pastry brush to coat the mustard on the salmon fillets; Maille or Grey Poupon is what Chef uses. Chef uses Colavita red wine vinegar.