Pan-Seared Salmon with Lentil Salad
By America's Test KitchenPublished on June 27, 2017
Time
30 minutes
Yield
Serves 4
Ingredients
¼ cup extra-virgin olive oil 1 shallot, minced3 tablespoons red wine vinegar 2 teaspoons honey 2 teaspoons Dijon mustard 1 garlic clove, mincedSalt and pepper 2 (15-ounce) cans lentils, rinsed½ cup fresh parsley leaves 4 (6- to 8-ounce) skin-on salmon fillets, 1 to 1 ½ inches thick
Before You Begin
Our favorite red wine vinegar is Laurent du Clos Red Wine Vinegar. If you can’t find it, we recommend our second-place vinegar: Pompeian Gourmet Red Wine Vinegar.
Instructions
- Combine 3 tablespoons oil, shallot, vinegar, honey, mustard, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Stir in lentils and parsley. Season with salt and pepper to taste. Set aside.
- Pat salmon dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add salmon, skin side up, and cook until well browned, 4 to 6 minutes. Flip and continue to cook until fish registers 125 degrees (for medium-rare), 4 to 6 minutes longer. Serve salmon with lentil salad.
Time
30 minutesYield
Serves 4Ingredients
¼ cup extra-virgin olive oil
1 shallot, minced
3 tablespoons red wine vinegar
2 teaspoons honey
2 teaspoons Dijon mustard
1 garlic clove, minced
Salt and pepper
2 (15-ounce) cans lentils, rinsed
½ cup fresh parsley leaves
4 (6- to 8-ounce) skin-on salmon fillets, 1 to 1 ½ inches thick
Ingredients
¼ cup extra-virgin olive oil
1 shallot, minced
3 tablespoons red wine vinegar
2 teaspoons honey
2 teaspoons Dijon mustard
1 garlic clove, minced
Salt and pepper
2 (15-ounce) cans lentils, rinsed
½ cup fresh parsley leaves
4 (6- to 8-ounce) skin-on salmon fillets, 1 to 1 ½ inches thick
Ingredients
¼ cup extra-virgin olive oil
1 shallot, minced
3 tablespoons red wine vinegar
2 teaspoons honey
2 teaspoons Dijon mustard
1 garlic clove, minced
Salt and pepper
2 (15-ounce) cans lentils, rinsed
½ cup fresh parsley leaves
4 (6- to 8-ounce) skin-on salmon fillets, 1 to 1 ½ inches thick
Why This Recipe Works
The bright red wine vinegar dressing on the lentil salad contrasts with the rich salmon.
Before You Begin
Our favorite red wine vinegar is Laurent du Clos Red Wine Vinegar. If you can’t find it, we recommend our second-place vinegar: Pompeian Gourmet Red Wine Vinegar.
Instructions
- Combine 3 tablespoons oil, shallot, vinegar, honey, mustard, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Stir in lentils and parsley. Season with salt and pepper to taste. Set aside.
- Pat salmon dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add salmon, skin side up, and cook until well browned, 4 to 6 minutes. Flip and continue to cook until fish registers 125 degrees (for medium-rare), 4 to 6 minutes longer. Serve salmon with lentil salad.
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