Crisp-Skin Roasted Salmon with Lentils

I love fish, which is good, as my GP tells me I should be eating it several times a week.  And I do, I do!  Probably four times a week - salmon, sardines, barramundi, tuna ...  But salmon is a definite fave in this house, though I usually bake it, rather than fry.  Frying and me - we are not friends :)  I love fried food, but my frying technique is sadly lacking.  It spits!  It burns!  It sizzles!  Hehehe ...

This is a recipe from Belinda Jeffery's book In Belinda's Kitchen, which was our July choice for Cookbook Club.  I love Belinda and her recipes.  I've been to several of her cooking classes, and had a ball (except for the time I sliced my finger open and had to lie down like a Disney princess on a bier).  Her recipes are easy to make, always work and are delicious.  I think I have every one of her cookbooks.  So many more recipes for me to try!

very tasty fishy dishy

Serves 4:

ingredients:

200g./7 oz lentils - use Puy or other small lentils  - see Notes

750 mL/25 oz water

sea salt flakes and black pepper

1-2 Tbs lemon juice

4 salmon fillets, skin-on, around 220g./7.8 oz (but don't fret about the size too much)

sea salt flakes, to rub into the skin

1.5-2 Tbs EV olive oil

1/2 large red capsicum, roasted and chopped finely - see Notes

1.5 Tbs parsley - curly or flat-leaf, finely chopped

2 wedges of preserved lemon, finely chopped

Dressing:

1 generous teaspoon of mustard - Belinda says Dijon; I say wholegrain

1/2 cup/125 mL/4.2 oz EV olive oil   - see Notes

1-1.5 Tbs vinegar - Belinda says red wine; I say use whatever you have - I used a mix of white wine, sherry vinegar and a dash of blueberry

sea salt flakes

And lemon slices, to serve

Method:

First tackle the lentils, by giving them a really, really good rinse under cold water (till the water is clear), making sure any bits of grit etc are discarded, and then drain through a fine sieve

Tip them into a medium saucepan, cover with the water, bring to a boil, then simmer for about 20 minutes till tender (or how you like them)

Drain them well, and add sea salt, black pepper and lemon juice

Make your dressing by putting the mustard and oil in a small-ish bowl, and whisking well   see Notes 

Then whisk in the vinegar and sea salt, add the lentils to the dressing, or vice versa - put aside while you cook the fish

On goes your oven to 250C/480F to heat up while you check the fish for any scales (which you rinse off if so)

Pat the fish really well so it's nice and dry, and rub the sea salt into the skin

If you have an oven-proof frypan/skillet, you can put it over a hot flame/burner, add the oil - get it hot, place the fish skin-side down and let it rip (i.e. sear it) for 2 minutes, then place the pan in the oven for 6-8 minutes (I baked mine for just 6 minutes)

If your frypan isn't ovenproof (like mine) transfer the fish after the first 2 minutes of searing onto a baking tray and bake for the 6-8 minutes

Now stir the capsicum, parsley and preserved lemon into the lentils; check for seasoning

Place a piece of fish onto a mound of lentils on each plate, and garnish with the lemon slices

Serve with salad or veggies, as you wish

Notes:

I used French-style green (Aussie) lentils 

Buy a jar of roasted capsicum is my advice, unless you want to spend time roasting a capsicum or 3!

We found the amount of oil in the dressing a bit much, so maybe use 1/3-1/2 cup

Belinda says to add the oil to the mustard slowly; I accidentally threw it all together and just whisked - it worked beautifully and easily!

I added seasoning, lemon juice and preserved lemons to the lentils as we found them kinda bland, so they are my little tweaks to the recipe

rinse your lentils well

ingredients gathered

such beautiful, silvery, shiny fishies :=)  Pat 'em dry well!

skin-side down and sear for 2 minutes

into the oven for 6-8 minutes

make the dressing

give it a good whisk till you get a lovely emulsion

ready for dressing

and ready to eat

c. Sherry M.