Seared Salmon with Basil Lentil Gremolata – Lentils.org

Seared Salmon with Basil Lentil Gremolata

  By lentilsorg    

January 30, 2017

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Seared paprika salmon fillets are paired with a unique twist on a traditional Italian gremolata. The basil, garlic, and lime paired with the lentils bring a fresh hit of flavour and earthy depth making it a great partner to a range of savoury dishes, or to enjoy simply on its own.

  • Prep: 10 Minutes
  • Cook: 15 Minutes

  • 10 Minutes

    15 Minutes

    25 Minutes

  • Yields: 4
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Directions

  1. Combine lentils, basil, lime zest, garlic, and 1/4 cup (60 mL) oil in a small bowl. Season to taste with salt and pepper. Reserve.
  2. Season one side of the salmon with paprika, salt, and pepper. Heat a medium pan on medium-high heat. Add 2 Tbsp (30 mL) of oil and add the salmon, seasoned side down. Season the other side with salt and pepper. Cook on first side until golden brown, then flip to continue cooking until desired doneness. Remove from pan and squeeze lime juice on each fillet.
  3. Place cooked fillets on individual plates or on a sharing platter and top with the prepared basil lentil gremolata. Serve immediately.

The Lentil Gremolata can be made well in advance and is a great option as a simple side dish.

Ingredients

1 1/2 cups (375 mL) cooked green lentils

1/2 cup (125 mL) chopped fresh basil

2 limes, zest and juice

2 garlic cloves, minced

1/4 cup + 2 Tbsp (90 mL) canola oil

to taste, salt and pepper

4 (4 oz/125 g) salmon fillets, deboned

1 tsp (5 mL) paprika

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Nutrition Facts

Serving Size1 fillet + 1/2 cup (125 mL) gremolata
Calories430
Sodium230 mg
Potassium735 mg
Protein30 g
Cholesterol50 mg
Sugar2 g
Total Fat27 g
Saturated Fat2.5 g
Total Carbohydrates17 g
Dietary Fiber6 g