Sautéed Salmon With Zucchini Pappardelle And Red Lentils
Published October 1, 2002
- Total Time
- 35 minutes
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Ingredients
½ cup red lentils
10 coriander seeds, crushed
1 bay leaf
Sea salt
2 medium zucchini, ends trimmed
1 tablespoon olive oil
4 tablespoons butter
4 6-ounce salmon fillets, 1 ¼ inches thick
Freshly ground black pepper
Nutritional analysis per serving (4 servings)
21 grams carbs; 124 milligrams cholesterol; 603 calories; 13 grams monosaturated fat; 8 grams polyunsaturated fat; 13 grams saturated fat; 39 grams fat; 6 grams fiber; 733 milligrams sodium; 43 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 375 degrees. Pour lentils into a small pan. Add coriander, bay leaf and water to cover by one-half inch. Bring to boil; reduce heat to a simmer. Cook, partly covered, until lentils are just tender, 25 minutes. Drain excess water; discard bay leaf. Season with salt.
- Step 2
Meanwhile, with a vegetable peeler, peel zucchini into wide, thin strips the length of the zucchini.
- Step 3
Place a large nonstick pan over medium-high heat for one minute. Add olive oil and 2 tablespoons butter. Season salmon with salt and pepper. Lay fillets in pan, skin-side down. Sauté until crisp on the bottom, about 2 minutes. Transfer pan to oven, and continue roasting until rare in center only, about 9 minutes. Transfer fillets to a plate to rest.
- Step 4
In a medium sauté pan, melt remaining 2 tablespoons butter over medium-high heat. Add zucchini and toss to coat. Season with salt and pepper. Cook until just soft on the edges, about 3 minutes. Add lentils and toss. Divide among 4 plates. Lay a salmon fillet on top of each.
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