Salmon Italian

This olive-oil roasted salmon with braised lentils recipe is a lesson in wholesome food

Name: Olive-oil roasted salmon with braised lentils
Yield: 4
Cuisine: /italian
Ingredients: 4 x 180g skinless salmon fillets, pin-boned; Extra virgin olive oil, to poach; 5 thyme sprigs; 2 dill sprigs; 5 juniper berries, crushed; Pared zest of 1 lemon; 1 garlic clove, crushed; 40g sea salt flakes; 40g caster sugar; Finely grated zest of 1 lemon; 60ml olive oil; 1 eschalot, thinly sliced; 1 small fennel bulb, thinly sliced, fronds reserved to serve; 300g lentils; 1 tsp tomato paste; 2 bay leaves; 1l mixed vegetables

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https://healthimprovements.info/recipes/olive-oil-roasted-salmon-braised-lentils/8nftbyn5 — Olive-oil roasted salmon with braised lentils

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by Silvia Colloca

Cook and author

Jul 12, 2019

Salmon and olive oil are the perfect flavour combination.

4 x 180g skinless salmon fillets, pin-boned
Extra virgin olive oil, to poach
5 thyme sprigs
2 dill sprigs
5 juniper berries, crushed
Pared zest of 1 lemon
1 garlic clove, crushed

Cure

40g sea salt flakes
40g caster sugar
Finely grated zest of 1 lemon

Fennel and lentil braise

1/4 cup (60ml) extra virgin olive oil
1 eschalot, thinly sliced
1 small fennel bulb, thinly sliced, fronds reserved to serve
1 1/2 cups (300g) green (Puy) lentils, rinsed
1 tsp tomato paste
2 bay leaves
4 cups (1L) vegetable or chicken stock

Method

1.

To cure the salmon, place all the cure ingredients in a large glass bowl and mix to combine. Add salmon and toss gently to coat, then refrigerate for 2-3 hours. Brush off cure mixture and discard. Place salmon on paper towel and stand at room temperature until ready to use.
2.

Meanwhile, for the braised lentils, heat the oil in a large saucepan over medium-high heat. Add the eschalot and fennel. Cook, stirring occasionally, for 5-6 minutes or until softened. Stir in the lentils, tomato paste, bay leaves and stock. Bring to a simmer, reduce heat to low and cook, stirring occasionally for 30-35 minutes or until the lentils are cooked, but still slightly al dente. Turn off the heat, season to taste and set aside.
3.

Preheat oven to 60°C. To make the olive-oil-roasted salmon, arrange the salmon in a single layer in a deep ovenproof dish. Pour enough olive oil into a deep saucepan so that it can cover the salmon completely while cooking. Add the herbs, juniper berries, lemon peel and garlic to the oil and place over medium-low heat. Cook until temperature reaches 55°C on a kitchen thermometer. Pour the olive oil mixture over the salmon, making sure salmon is completely submerged. Place in the oven and cook for 12-15 minutes or until salmon is opaque. Remove from oven and stand for 5 minutes. Carefully lift the fish out of the oil using tongs and pat dry with paper towel.
4.

Divide the lentils among serving plates, flake salmon and scatter with fennel fronds.