Dijon Salmon with balsamic lentils is a dish I often do for cooking classes. The trick to this dish is that there are many flavors that complement each other so well that this recipe becomes one of the best salmon dishes you’ve ever had. Just think about these flavors for a moment. Apples, pancetta, Dijon mustard, aged balsamic vinegar, salmon, and lentils. Ready to eat? Yes, it’s not your everyday salmon dish, but it sure is a stellar way to impress your dinner guests. And as a bonus, there are some great health benefits that you may not be aware of by using nicely aged balsamic vinegar.
Dijon Salmon with Balsamic Lentils
Ingredients
- Cut 6-7 oz. salmon portions
- 2 cups plain bread crumbs seasoned with a little salt and pepper
- Dijon mustard
- Apples peeled (use medium seize ball scooper)
- Crispy pancetta garnish.
Ingredients: (for lentils)
- 3/4 lb/160 g of your favorite lentils
- 5-cloves garlic smashed with the back of a knife
- 5-pinches curry powder,
- 4vstrips orange zest
- 1 carrot, 2 celery, 1 onion, cut in large chunks so easily removed (or placer all in a cheesecloth and tie it shut)
- 3 bay leaves.
- 6 shallots minced
- 1/4 stick of butter and 1/4 cup of Extra Virgin olive oil
- ½ chicken stock and ½ water (enough to cover the lentils by 1 inch)
- 500ml / 17 fluid ounces of balsamic vinegar
- 1 tablespoon sugar
- salt and pepper to taste
Procedure:
- Soak the lentils for at least two hours or overnight.
- Drain the lentils and rinse off well with cold water.
- In a heavy gauge, pot sauté the shallots in ½ of the butter, two tablespoons of olive oil, zest, curry, and bay leaves.
Tip – Add a little more olive oil if needed and saute for about 5 minutes over medium heat stiring occasionally.
- Deglaze with the balsamic vinegar, add the sugar let reduce by half. It sould be a syrup consistaancy.
- Add lentils, stock, water, along with the large cut veg.
- Cook 20-30 min untill the lentils are soft.
- Leave to cool in the liquid. Season.
- Make pancetta crisps by slicing them thin and crisping them up in a castiron skillet like you would with bacon
- Glaze apples in a pan with a teaspoon of sugar, the rest of the butter and chopped parsley.
Cook the Salmon
- Heat the broiler in your oven.
- Heat a sauté pan and add some olive oil to it. Season the salmon well with salt and pepper on both sides.
- Once the oil just begins to smoke add your salmon presentation side down first.
- After 3 minutes flip it over and brush the top with the Dijon mustard and top it with the breadcrumbs.
- Add salmon to a sheet tray and place under your broiler. Toast the breadcrumbs
- Finish cooking the salmon under the broiler to your desired temperature of doneness.
Tip – You can add a little parsley oil to the plate for some decorative color contrast.
Plate your dish as you see in the above picture. Then get ready to taste one of the best salmon dishes you’ve ever had.
ENJOY!
For other great recipes using lentils check out Cotechino con Lenticchie and Lucky Lentil Soup.