Seared Salmon Fillets with Puy Lentil Salsa
This is a wonderful way to cook salmon: easy and quick, giving a golden crusted outside whilst staying beautifully moist within. The lentil salsa is best made a few hours ahead to give all the flavours a chance to develop.
|Oven temperatures and Conversions|
|Click here for information|
This recipe first appeared in Sainsbury’s Magazine (Guide to Fish Cookery)
First make the salsa: strip the leaves off the coriander stalks and reserve them for later.
Then tie the stalks together with a small piece of string, pop them into a medium saucepan along with the lentils and add 8 fl oz (225 ml) water but no salt at this stage.
Bring everything up to a gentle simmer and simmer, covered, for 30-35 minutes or until the lentils are tender but still have some bite and retain their shape. The water will then have been absorbed.
While the lentils are cooking, skin the tomatoes by pouring boiling water on to them. After 1 minute remove them and slip the skins off, then halve and squeeze out the seeds.
Chop the flesh into small pieces. After that chop the onion, chilli and coriander leaves very small and keep all this aside, covered with clingfilm, until needed.
When the lentils are cooked, discard the coriander stalks and empty the lentils into a bowl and, while they are still warm, toss them in the lime juice and olive oil.
Add the seasoning and taste to make sure you add enough.
Now add the rest of the prepared salsa ingredients.
Mix well, cover and leave in a cool place.
To cook the salmon, wipe the fillets as dry as possible with kitchen paper and season them.
Heat the oil in a good solid frying pan with the heat turned up to the highest setting.
When it's very hot, add the salmon, keeping the heat highish, and give the fillets 4-5 minutes, then turn them over and cook for a further 3-4 minutes.
Drain them on kitchen paper and serve with the salsa and lime slices.
Return to Homepage
Visit the Delia Online Cookery School
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
An English parsley sauce has, in many ways, become a forgotten delicacy. It's excellent served with boiled gammon or any baked fish or, as shown here, it's supremely good served as a partner to fresh salmon.
You can cook this from scratch in about 15 minutes, making it ideal for a midweek supper, although it's luxurious enough for entertaining - and no one will believe quite how easy it is to make!
Doesn’t this gorgeous salmon recipe look indulgent? The good news is that it’s a real doddle to make, with a buttery shallot sauce that adds to the wow factor! Perfect for a special occasion…
One of Delia's most popular salmon recipes - and it's easy to see why. The fish cooks to moist perfection in the oven while you rustle up a sublime creme fraiche and avocado sauce. A brilliant party recipe.
For waist-watchers and the health conscious, the growing popularity of filo pastry is, I'm sure, warmly welcomed.
Most Popular recipes
09 Feb 2016 20:01
08 Feb 2016 16:44
|Food and travel||
Sponge receipe needed
14 Nov 2015 22:15
|Can Anyone Help?||
10 Feb 2016 21:32
20 Dec 2015 23:44
07 Feb 2016 11:50
Weekend bird watch
07 Feb 2016 11:44