Roasted Salmon with Marinated Lentils

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Cooking receipe to make Roasted Salmon with Marinated Lentils under category Everyday Recipes. You may find some video clips related to this receipe below.

Roasted Salmon with Marinated Lentils

4 to 6 salmon steaks, about 1 inch (2.5 cm) thick

1/4 cup (60 ml) soy sauce

1/4 cup (60 ml) fresh lemon juice

Freshly ground black pepper to taste

1 Tbs (15 ml) butter or margarine

1 recipe Marinated Lentils (see below)

Lemon wedges for garnish

Combine the salmon steaks, soy sauce, lemon juice, and the black

pepper in a large bowl and toss to coat the salmon. Marinate at room

temperature for 10 minutes. Melt the butter in a large skillet over

high heat and cook the salmon steaks until browned on the bottom,

about 3 minutes. Turn the steaks over, add the reserved marinade to

the pan and place in a preheated 400F (200C) oven for 15 to 20

minutes, until the fish is firm and opaque in the center. Place a

portion of the lentils in the center of individual serving plates and

place the salmon steaks on top of the lentils. Garnish with a lemon

wedge. Serves 4 to 6.

Marinated Lentils

1 cup (250 ml) dried lentils, picked over and rinsed

2 cups (500 ml) canned or fresh chicken stock

1 carrot, finely chopped

1 small onion, finely chopped

1/2 tsp (2 ml) dried thyme

1 bay (laurel) leaf

Salt and freshly ground black pepper to taste

2 Tbs (30 ml) chopped fresh parsley

1 medium shallot, finely chopped

Light Vinaigrette Dressing (recipe below)

Lettuce leaves

2 Tbs (30 ml) chopped fresh chives

Combine the lentils, chicken broth, carrot, onion, thyme, bay leaf,

salt, and pepper in a saucepan and bring to a boil over high heat.

Reduce the heat and simmer until the lentils are tender, 30 to 45

minutes, adding more liquid if necessary. Drain the lentils and

transfer to a mixing bowl. Add the parsley, shallot, and vinaigrette

dressing and toss to combine thoroughly. Cover and marinate in the

refrigerator for at least 2 hours or overnight. Serve on a bed of

lettuce leaves, and sprinkle with fresh chives just prior to serving.

Serves 4 to 6.

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