Crispy Salmon with Warm Lentils and Balsamic Essence

I found this recipe in a cookbook that I picked up from the bookstore the other day. The cookbook is called "A New Way to Cook" and it caught my eye because it features a philosophy that appeals to me: cook healthy without compromising on flavor. I've only tried a couple of recipes from it so far, but they have both been amazing.

This dish consists of three components: the lentils, the salmon, and the balsamic based sauce.

The lentils I used are the Lentilles du Puy (or French green lentils), which are said to have a richer flavor than the standard brown lentil. I really enjoyed them and found that they have a nutty taste and a nice texture. The great thing about lentils of any variety is that there is no pre-soaking necessary and they cook relatively quickly.

The technique used to cook the lentils is to infuse flavor by simmering with potent ingredients in the cooking water, like garlic, bay leaves, and hot peppers. It works amazingly well and leaves me wondering what other dishes I could apply this to.

The recipe calls for cooking the salmon with skin on, but I prefer without. I also added some coriander to spice the salmon up a bit and to compliment the cilantro in the lentils. There isn't much to cooking the salmon, but be sure not to overcook so that you get a flaky texture inside. I went for a medium to medium-high heat, cooking only a few minutes on each side, until the color on the part of salmon that doesn't touch the pan lightens and appears uniform. I found it to be a bit fishy, so next time I would probably sprinkle with a little bit of lime before cooking.

The balsamic glaze is really very simple but it adds intense flavor to the dish. The recipe calls for adding either butter or olive oil to the glaze. I've tried both and didn't notice much of a flavor difference between the two, but it is harder to get the olive oil to incorporate into the glaze. By the way, I found that balsamic vinegar lets off some pungent fumes while reducing, so turn on your oven fan, or if (like me) you don't have a functional oven fan, stand back and open a window :-)

Here's a picture of the finished product. We enjoyed with a salad on the side.



And here is the recipe, from "A New Way to Cook", with my own modifications.

Crispy Salmon with Warm Lentils and Balsamic Essence
(serves 2-3)

A Bed of Lentils:
6 ounces lentils (3/4 cup), preferably French lentilles du Puy
4 garlic cloves, lightly crushed
1 serrano or jalapeno chile, cut lengthwise in half (one more if you are adventurous)
1 shallot, peeled and chopped into 2-3 large chunks
1 bay leaf
3/4 teaspoon salt, to taste

Buttery Balsamic Essence:
1 cup balsamic vinegar
1 tablespoon unsalted butter or extra-virgin olive oil

Crispy salmon:
2-3 5-ounce salmon fillets (or one larger fillet to split), skin off
1/2 teaspoon coriander (or enough to liberally season salmon)
1/4 teaspoon cayenne pepper (or more for some extra kick)
juice from 1/2 of a lime
Salt and freshly ground black pepper

1/4 cup chopped fresh cilantro (or parsley as the original recipe specified)

To make the lentils, combine the lentils, garlic, chile pepper, shallot, and bay leaf in a medium saucepan with water to cover by 1 inch. Bring to a simmer over moderate heat, then reduce the heat to low. Cook the lentils at a bare simmer for 10 minutes. (Do not allow the lentils to boil, or they will become tough.) Add the salt and continue cooking until they are just tender but still hold their shape, about 10 minutes longer. (They will continue to cook as they cool.) Let the lentils cool for about 15 minutes in their cooking water.

To make the balsamic essence, bring the balsamic vinegar to a boil in a small nonreactive saucepan over moderate heat. Reduce the heat slightly and cook until reduced to 1/4 cup and thick and syrupy. Remove from the head and set aside. I found that this took about 15-20 minutes.

Sprinkle the salmon with the salt and freshly ground pepper, coriander, and cayenne, on both sides.

Add a couple of tablespoons of extra virgin olive oil to a large heavy nonstick skillet. Heat over moderate heat (medium to medium-high) until very hot. Slide the salmon into the pan and cook 3 to 4 minutes. Turn the salmon fillets over and cook for 1 to 2 minutes longer, until the fish is opaque and a two-pronged kitchen fork inserted straight down meets with no resistance.

Meanwhile, drain the lentils, reserving 1 tablespoon of the cooking liquid. Remove and discard the garlic, chile pepper, shallot, and bay leaf. Return the lentils to the saucepan and stir in the reserved cooking liquid and salt and pepper to taste. Heat the lentils over moderate heat, stirring frequently until hot. Toss in the cilantro, cover, and keep warm.

Let the salmon rest for a minute or two.

Return the balsamic sauce to moderate heat and bring to a simmer. Add the butter and stir until blended.

Mound the lentils in the center of four dinner plates. Place 1 salmon fillet on top of each mound, then spoon sauce around the lentils.

Tip for making in advance: You can prepare the lentils up to 3 days ahead; cover and refrigerate. Warm gently in a covered medum skillet, adding a few tablespoons of water if necessary. Add the cilantro just before serving. The balsamic vinegar can be reduced several hours ahead, and left in the pan at room temperature. Add the butter at the last minute.