Enough is enough, I say. It’s time to make a concerted effort to eat healthier. I know it’s the end of January already and we were supposed to begin those resolutions right after the new year. But somehow that habit of eating just a little too much and indulging just a little bit more lingers well past the holidays. Well, no more! I will begin today with a nutritious and vibrant meal designed to stave off that incessant hunger and fill those yearnings for soul-satisfying goodness. After a gratifying dinner like this, you’ll want to work out a little harder in the morning and strive to eat well tomorrow night. I swear–you’ll feel good inside and out…and you’ll like it!
Wild Salmon with Mustard Herb Butter, French Lentils & Cumin Spiced Spinach
Sumptuous salmon with rich lentils is a pairing that’s tried and true. Here, I take it a little over the top with a delicious composed butter that blends the bite of grainy mustard with the green of fresh herbs. Green French Puy lentils are lovely because, unlike other legumes, they don’t need overnight soaking and can be cooked in a flash. Tossed with sautéed leek, carrots and a hint of garlic, they’re given appropriate character. The salmon fillets are simply seasoned and quickly pan-seared to perfect doneness. Brought together by that flavorful butter, these two components create a symphony of taste. Round out this wholesome meal with a quick sauté of spinach–another great salmon partner–spiced with garlic and cumin.
You can’t beat salmon. It has all those great omega-3s, vitamins (lots of D, which we especially need in the winter) and tons of protein. I know wild fish can be expensive, but try to use it whenever possible. I actually chose salmon trout for this dish because, though it was wild, it was only half the price of the wild salmon. And I like the slightly milder flavor, too.
Place the lentils with 4 cups of water in a saucepan. Press the whole cloves in around the middle of a peeled onion. Add the onion to the lentils in the pan and bring to a boil. Reduce to a simmer and cook the lentils for 20 minutes, stirring occasionally. When properly cooked, the lentils should be tender to the bite and most of the liquid will be absorbed.
Don’t be put off by the butter–its complex flavor goes a long way and, besides, a little fat is good for you. To make the Mustard Herb Butter: leave the unsalted butter at room temperature until softened. Mix in chopped tarragon and chives, whole grain mustard, lemon juice, kosher salt, and black pepper. Set aside until ready to use.
In a medium sauté pan, heat olive oil over medium heat. Sauté finely diced leeks and carrots, stirring occasionally, for about 5 minutes until tender. Add the garlic and sauté for another minute. Set aside until lentils are cooked.
Heat butter and grapeseed oil in a cast iron pan or heavy skillet over medium heat until shimmering. Dry the salmon fillets with paper towel and season liberally on both sides with kosher salt and freshly ground black pepper. When the skillet is smoking hot, add the salmon fillets, skin side down.
Sear the salmon for 3 to 4 minutes, then using a spatula, carefully flip the the fillets over. Cook for an additional 4 to 5 minutes, or until the the fish is mostly opaque on the exterior and medium rare on the interior. If you prefer your fish to be more well done, let it cook a minute or two longer.
Using a slotted spoon, add the cooked lentils to the leeks and carrots in the sauté pan. Over medium low flame, cook until heated through. Stir 2 tablespoons of the composed butter into the lentils and vegetables. Add 1 tablespoon freshly squeezed lemon juice, or more to taste. Season with kosher salt and freshly ground black pepper.
Stem and rinse the spinach, leaving the water clinging to its leaves. Carefully add the spinach to the hot skillet and stir. Cover and leave to cook down for about 4 to 5 minutes. Taste and season with kosher salt and freshly ground black pepper.
Plate a mound of the lentils. Place a fish fillet on top and dot with some of the composed butter. Serve the spinach, along with a few of the caramelized garlic bits, alongside. There, don’t you feel better already?
Adapted from Gourmet
Serves 4:
French Lentils:
1 cup green French Puy lentils
4 cups water
1 small onion, peeled
6 to 8 whole cloves
1 tablespoon olive oil
1 leek, white and light green parts, split, washed, and diced
2 to 3 carrots, peeled and finely diced
1 garlic clove, minced
1 tablespoon lemon juice, or more to taste
kosher salt and freshly ground black pepper
Mustard Herb Butter:
5 tablespoons unsalted butter, softened
1 tablespoon tarragon, chopped
1 tablespoon chives, chopped
2 teaspoons whole grain mustard
2 teaspoons fresh lemon juice
kosher salt and freshly ground black pepper
Salmon:
1 1/2 pound salmon or salmon trout, preferably wild, cut into 4 fillets
kosher salt and freshly ground black pepper
1 teaspoon butter
1 tablespoon grapeseed or vegetable oil
Cumin Spiced Spinach:
2 tablespoons olive oil
2 smashed garlic cloves
2 teaspoons ground cumin
1 large bunch spinach leaves
kosher salt and freshly ground black pepper
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This looks so good…