Salmon with Lentils, Spinach and Apples
Recipe provided by Brian Nathanson, Executive Chef
Catering By McCormick & Schmick’s, Seattle, WA
Serves 1
5 oz. salmon fillet
1 cup cooked lentils
½ leek (white part only), julienned
½ tablespoon chopped garlic
½ tablespoon chopped shallot
½ tablespoon carrot, small dice
½ tablespoon red pepper, small dice
½ tablespoon green pepper, small dice
1 cup chopped fresh spinach
1 teaspoon fresh thyme leaves
½ Granny Smith apple, peeled and sliced thinly
1 cup dry white wine
1 tablespoon lemon juice
2 tablespoons olive oil
1 lemon wedge
Salt and pepper to taste
In a small sauté pan, place ½ cup wine, ½ cup water and the lemon juice and heat to a simmer. Carefully place the salmon fillet in the pan and poach it until done, about 8 – 10 minutes. Remove from the liquid and keep warm.
In another pan, heat 1 tablespoon of the olive oil and sauté the carrot, garlic, shallot and leek about 2 minutes until starting to soften. Add the lentils, spinach, thyme leaves and the remaining wine and heat through, stirring to mix well and allow the spinach to wilt. Season with salt and pepper to your taste. Keep warm.
In a third pan heat the remaining olive oil and sauté the peppers and sliced apples until heated through. Apples should be cooked but still have a little firmness to them.
To serve:
Place the lentils in the middle of a warm plate leaving some room around the edge. Place the apple pepper mix around the edge, surrounding the lentils.
Place the salmon on top of the lentils and squeeze the lemon wedge over the fish or use the lemon as a garnish for the plate. Season the fish with a little salt and pepper to your taste.
