I’m not sure how “like a prostitute” managed to find culmination in a sauce – perhaps it had something to do with the peasant-like combination of the dish – either way, I’m thankin’ the ladies! Especially since puttanesca found its way into lentils. Mmmmm lentils.
Lentils are a fabulous, nutritious and wholesome way to get more protein and veggie goodness into your day. And who doesn’t need more fabulous, nutritious and wholesome protein and veggie goodness? Not me! That’s for sure. This recipe for salmon lentil puttanesca is simple, delicious and oh so pretty. Prepare the lentils the night before and it makes for an easy peasy weeknight meal but more importantly, it tastes fantastic!
Salmon Lentil Puttanesca
Yield 4 servings
- 1 C Water
- 1/2 C Dried Green or Brown Lentils, rinsed.
- 1 Medium Onion, diced.
- 2 Tbsp Minced Garlic,
- 1 C Canned Tomatoes, diced.
- 2 Tbsp Capers, rinsed.
- 1/4 C Kalamata Olives, pitted & roughly chopped.
- Pinch of Red Pepper Flakes.
- 1 Preserved Lemon, rinsed, pulp removed & julienned.
- 1/2 Lemon for Juice.
- 2 Tbsp Red Wine Vinegar.
- Small Handful of Basil, julienne.
- Small Handful of Italian Flat Leaf Parsley, roughly chopped.
- Extra Virgin Olive Oil.
- Kosher Salt & Fresh Cracked Black Pepper.
- 4 Skin-on Salmon Fillets, pin bones removed. See here for guidelines on buying happy salmon.
- Pre-heat your oven to 325 degrees F.
- In a small saucepan add the water and lentils over medium heat. Bring to a boil and then reduce the heat to a simmer and cook 15-25 minutes or until just cooked and still holding their shape. Drain and set aside.Pat the salmon dry with paper towels and season well with salt and pepper. In a large non-stick saute pan, add 1 Tbsp of olive oil over medium heat. When the oil is hot - but not smoking - add the salmon fillets skin side down. Cook for 3-4 minutes or until skin is crispy, turn, and cook for a further 1-2 minutes. Place fillets in a baking sheet fitted with a wire rack and put in the oven.
- Add the remaining 1 Tbsp of oil to the same pan over high heat. When the oil is hot - again, not smoking - add the onions, capers, olives, and preserved lemons. Stir often until the onions are just beginning to caramelize.
- Add the garlic and red pepper flakes, continuing to saute for 2 more minutes.
- Stir in tomatoes, red wine vinegar and lemon juice. Reduced the heat to a simmer and cook for 3 to 4 minutes.
- Add the lentils, taste, and add salt and pepper if necessary. Remove from the heat and combine with the basil and parsley.
- Dish up and top with the salmon. Serve with a wedge of lemon.