sockeye salmon and winter lentils
Living in the PNW, I'm lucky that salmon is fresh and ready for me to eat all year long. Shopping for salmon at the market can be daunting during curtain times of the year when there are so many different options/types. I personally like sockeye because it's an every day salmon. It's flavorful and buttery (but not too fatty), and I am always drawn to the deep red color. If fresh and when cooked correctly, it has that distinct salmon flavor without being too fishy. It’s also a great source of omega-3s. I like to pair my fish with lentils because they are such a versatile grain. Plus they’re full of fiber. Lentils can make the colors of whatever dish you're making pop, depending on what color scheme you want to use. This dish gives you the right combination of creamy, buttery, rich, and acidic flavors, while being full of fiber and healthy oils. I chose to garnish mine with a bed of mixed micro greens (I get mine from @TraderJoes) or herbs and your favorite EVOO. I like to use an EVOO that is on the grassier side for an addition of flavor.
Prep Time: 15 minutes
Cook Time: 40 minutes
2 6 oz sockeye salmon fillets
1 cup black lentils
1 cup of chicken or vegetable stock
4 tbsp plain greek yogurt
6 tbsp EVOO divided
Preheat oven to 450 degrees.
With a fine mesh strainer, carefully wash off the black lentils with cold water. In a small sauce pot bring one cup of chicken stock and one cup of water to a boil. Once mixture is boiling, turn heat down to low. Slowly cook the lentils. Season with salt.
Grab an eight inch, oven-safe sauté pan, add two tbsp of the EVOO, and heat on high. Season first fillet with salt. Carefully place the salmon skin side down into the hot pan. Press down and let cook about three minutes on the stove top. Place in oven. Let cook for about five minutes.
Once salmon is cooked, pull out of the oven. Carefully flip the salmon and sear quickly on the flesh side. Remove from pan and set aside.
Repeat with second salmon.
By now, the lentils should be finished cooking.
Grab two low bowls. Divide the four tbsp of greek yogurt between the two bowls. Place the lentils on top of the yogurt. Add the salmon. Drizzle the remaining EVOO over the salmon fillets.
Add finishing salt over the salmon fillets.