Panko-Crusted Salmon with Lentils

I'm experimenting with bigger pictures.  Because why not?

Here is my attempt at Ina Garten's Panko-Crusted Salmon with French Lentils.  I've been trying to make a point to eat fish once a week, and since I've never been a huge fish eater, I've been searching high and low for recipe ideas.  I love Ina's recipes because they're so easy to make, yet still manage to be elegant and satisfying.  And this one was no exception.

I ended up using Trader Joe's ready-to-eat lentils since I couldn't find any dry ones.  They were very convenient (just microwave for 2-3 minutes), but I found them a bit on the mushy side compared to how I usually like them.  Next time I'm going to find dry ones.  Ina uses French green lentils but just use whatever you can find.

The nice thing about this meal is that it's incredibly healthy.  Salmon is high in protein and rich in Omega-3's.  And lentils, which are high in protein and fiber among other things, are frequently listed as one of the world's healthiest foods.  (Note:  If you're living with someone who's not a huge lentil fan, try mixing them with white or brown rice.)

Other than the pre-cooked lentils, I followed Ina's recipe pretty closely.  Although I didn't use a turnip and I substituted celery for leeks, which are $4 each at my grocery store... I don't think so!  Also, my salmon didn't have skin on it, so I didn't find the initial searing in the pan necessary... I just skipped that step and slipped it right into the oven.  The salmon itself takes only 5 minutes to prepare and 5-7 minutes to bake.  As Ina would say - "How easy is that?"

Panko-Crusted Salmon

Ingredients

• 2/3 cup panko (Japanese dried bread flakes)
• 2 tablespoons minced fresh parsley
• 1 teaspoon grated lemon zest
• Kosher salt and freshly ground black pepper
• 2 tablespoons good olive oil
• 4 (6- to 8-ounce) salmon fillets, skin on
• 2 tablespoons Dijon mustard
• 2 tablespoons vegetable oil
• Lemon wedges, for serving

Directions

Preheat the oven to 425 degrees.

In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.

Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.

Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.

Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.

Warm French Lentils

Ingredients

• 2 tablespoons plus 1/4 cup good olive oil
• 1 leek, white and light green parts, sliced 1/4-inch thick
• 2 carrots, scrubbed and 1/2-inch-diced
• 1 teaspoon minced garlic
• 1 cup French green Le Puy lentils
• 1 whole onion, peeled and stuck with 6 whole cloves
• 1 white turnip, cut in half
• 1 teaspoon unsalted butter
• 4 teaspoons Dijon mustard
• 2 tablespoons red wine vinegar
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper

Directions

Heat the 2 tablespoons of olive oil in a medium saute pan, add the leek and carrots, and cook over medium heat for 5 minutes. Add the garlic and cook for 1 more minute and set aside.

Meanwhile, place the lentils, 4 cups of water, the onion with the cloves, and the turnip in a large saucepan and bring to a boil. Lower the heat and simmer uncovered for 20 minutes, or until the lentils are almost tender. Remove and discard the onion and turnip and drain the lentils. Place them in a medium bowl with the leek and carrots, and add the butter.

Meanwhile, whisk together the 1/4 cup of olive oil, the mustard, vinegar, salt, and pepper. Add to the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes. Sprinkle with salt and pepper and serve. The longer the lentils sit, the more salt and pepper you'll want to add.

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