Seared Sesame Salmon with Stewed Lentils & Leek – Lentils.org

Seared Sesame Salmon with Stewed Lentils & Leek

  By lentilsorg      

February 15, 2016

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  • Prep: 10 Minutes
  • Cook: 20 Minutes

  • 10 Minutes

    20 Minutes

    30 Minutes

  • Yields: 6
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Directions

  1. For the lentils: Heat a medium pan with 1 Tbsp (15 mL) coconut oil and cook leek until rendered and lightly golden. Stir in cooked lentils, stock, rice wine vinegar, and honey. Simmer for 2-3 minutes or until most of the stock has been absorbed. Stir in sesame oil, tarragon, and season with salt and pepper. Reserve.
  2. For the salmon: season each fillet with salt and pepper. Roll the fillets in sesame seeds until coated. Heat coconut oil in a large frying pan and add fillets. Cook on each side until preferred doneness, approximately 2-3 minutes per side depending on the thickness of the fillet. Keep heat on medium to prevent the seeds from burning.
  3. Lay a spoonful of the lentil mixture on each plate and top with seared salmon. Garnish with fresh tarragon and a wedge of lemon.

Quick tip: Leeks can hold a lot of sand or dirt between its layers. Toss the sliced leek in a bowl of cool water and give it a good stir. The dirt will sink to the bottom of the bowl and the leek will
float to the top.

Ingredients

2 Tbsp (30 mL) coconut oil, divided

3 cups (750 mL) sliced leek

2 cups (500 mL) cooked green lentils

1/2 cup (125 mL) vegetable stock

2 Tbsp (30 mL) rice wine vinegar

1 tsp (5 mL) honey

1/2 tsp (2 mL) sesame oil

3 tsp (15 mL) fresh tarragon (reserve some for garnish)

to taste, salt and ground black pepper

6 (4 oz/125 g) fillets of salmon, bones & skin removed

3/4 cup (175 mL) white or black sesame seeds (or combination

1 lemon, cut into wedges

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Nutrition Facts

Serving Size1 salmon fillet with 1 1/2 cups (375 mL) stewed lentils
Calories450
Sodium300 mg
Potassium901 mg
Protein35 g
Cholesterol50 mg
Sugar9 g
Total Fat19 g
Saturated Fat5 g
Total Carbohydrates37 g
Dietary Fiber10 g