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Sautéed Salmon with Green Lentils and Tomato -Basil Salsa Recipe

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This recipe for Sautéed Salmon with Green Lentils and Tomato -Basil Salsa, by , is from The Anderson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cristina Ruggiero-Mendoza
Added: Sunday, April 2, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Salmon with Green Lentils:
2 tbsp butter
1/2 onion, diced
1 carrot, peeled and diced
3 garlic cloves, minced
1 1/2 cups green lentils, rinsed
1 3/4 cups fish stock or water
salt and freshly ground pepper
4 (6 oz) salmon filets
olive oil
Fresh Tomato Salsa:
4 plum tomatoes, chopped
2 tbsp olive oil
4 basil leaves, chopped
1 garlic clove, minced
salt and freshly ground black pepper to taste

Directions:
Directions:
Melt one tbsp of butter in a medium pot over medium high heat. Saute the onion, carrot, and garlic, until golden. Add the lentils and fish stock or water. Bring to a boil, reduce to a simmer, cover, and cook until lentils are done, about half an hour. (All the liquid should be absorbed.) Season to taste with salt and pepper, and keep warm.
Melt the remaining tbsp of butter with olive oil in a large skillet over high heat. Season the fish all over with salt and pepper. Saute until seared on the outside and rare inside, about 3 minutes per side. To serve, place a bed of lentils on each of the serving plates. Top each with a filet and then spoon on the optional, but wonderful, salsa.
Directions for making the Fresh Tomato Salsa:
Combine all the ingredients in a bowl. Cover and let marinate at room temperature as long as 5 hours. Spoon over salmon to serve.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 min.
Personal Notes:
Personal Notes:
I am not a big fish fan, but I really like this recipe, especially with the tomato salsa.

 

 

 

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