SALMON WITH CREAMY DILL SAUCE, ROCKET & BELUGA LENTILS

Summer is nearly over and me and my poor body need a detox of all the fun summer things I consumed too much of (wine, carbs and ice cream being the main culprits). This super fresh, super wholesome salmon dish with lentils is the perfect supper if you are feeling the same as me and I can't wait to cook up some healthy dishes once fashion week madness starts!

SERVES 2

INGREDIENTS

FOR THE SALMON

• 2 salmon filets
• Salt and pepper
• Olive oil
• 2 tablespoons shallot minced
• 1 tablespoon butter
• 2 teaspoon dijon mustard
• 6 tablespoons crème fraiche
• 3 teaspoons fresh dill minced
• 2 teaspoons fresh lemon juice

FOR THE LENTILS

1 cup beluga black lentils
1 tablespoon butter
1 tablespoon olive oil
1 ¾ cup low sodium vegetable stock
1 teaspoon salt
1 shallot quartered
3 peeled whole garlic cloves
1 bay leaf
1 tablespoon red wine vinegar
1 heaping handful of fresh baby arugula.

METHOD

• Preheat oven to 220 degrees Celsius. 
• Meanwhile bring salmon to room temperature. 
• Season fish with salt and pepper.
• In a oven-safe non-stick saucepan, heat a few tablespoons of olive oil over high heat. 
• Place salmon, skin side up, in hot oil. 
• Sear for about 2 minutes, then flip and sear for an additional 2 minutes.
• Immediately transfer fish to preheated oven and continue cooking, about 5-7 minutes or until fish is done to your liking. (5 minutes should be about medium, and 7 minutes for well-done).
• Meanwhile, prepare your sauce.
• Melt butter over medium heat. 
• Add shallots and season with salt and pepper. 
• Stir for a few minutes, or until just softened. 
• Turn heat down as needed to prevent butter from burning.
• Turn heat to low. 
• Whisk in the mustard. 
• Then add crème fraiche and whisk until smooth.
• Add dill and lemon juice. 
• Taste, and season with salt and pepper if needed.
• Serve immediately with sauce spooned over salmon, accompanied by beluga lentils.
• 
  
• For the lentils: in a medium saucepan add butter and olive oil and melt over medium heat. 
• Add lentils and stir until lentils are well-coated.
• Add stock, salt, shallot, garlic, and bay leaf. Bring mixture to a simmer and then cover, and turn heat down to low.
• Cook for about 40 minutes or until lentils are tender. 
• Stir intermittently to prevent sticking and to check for done-ness.
• When lentils are fully cooked, drain any excess liquid, and add 1 tablespoon of vinegar and mix well.
• Optional- remove garlic and shallots and discard. (I usually remove the garlic, but keep the shallots).
• Add fresh rocket and stir; the residual heat from the lentils will cause it to wilt.