This simple and light dinner is a great meal for early summer nights when it starts getting warm enough to enjoy your dinner al fresco. Perfectly cooked salmon fillets top a warm lentil and green bean salad that’s tossed with a bright vinaigrette seasoned with dijon mustard for a little spiciness and fresh dill, which is a classic herb for pairing with seafood. Let the lentils soak up the vinaigrette for a few minutes before serving, just long enough to open a bottle of wine and set the table, to help the flavors meld together.
Salmon with Lentils and Green Beans
Ingredients
- 2 (6 oz) skinless salmon filets
- 1/2 cup brown lentils, rinsed and picked through
- 1 shallot
- 10 oz green beans
- 2 tbsp olive oil
- 1 tbsp sherry or red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 2 tbsp fresh dill
- 1 lemon
Directions
1) Season the salmon with salt and pepper and vacuum seal. Place in a Suvie pan, cover with water, and place in the bottom zone of Suvie. Place the green beans in a second Suvie pan and place in the top zone of Suvie. Input settings and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Sous Vide at 125˚F for 1 hour
Top Zone: Sous Vide at 125˚F for 1 hour
2) Place lentils in a Suvie rice pot (black handles) with 1 1/2 cups water and 1 tsp salt. Cover pot with lid, and place inside the Suvie Starch Cooker, ensuring pot is centered on the hot plate. Input settings and cook now or schedule.
Suvie Starch Cooker Settings
Slow Cook, High, 45 minutes
3) During the cook, peel and thinly slice the shallot. In a medium bowl whisk together the shallot, fresh dill, olive oil, sherry vinegar, honey, and salt and pepper to taste. Let the dressing rest for at least 10 minutes so that the flavors can meld together.
4) After the cook, remove the salmon from the vacuum bags and pat dry. Broil the green beans for 10 minutes until softened. Add the lentils to a large bowl and toss with the vinaigrette. Let the lentils soak in the vinaigrette for about 5 minutes so that they can absorb some of the flavors. Remove green beans and add to the lentils, tossing to coat. Divide the green bean and lentil salad between plates and top with the salmon fillet. Garnish with fresh lemon juice and any extra dill you might have.
Wine Pairing
Salmon can be paired with either red or white wines. If you prefer white wines try pairing this dish with a good Chardonnay. Alternatively, if you want to try a red pairing serve it with a glass of Pinot Noir.
