Crispy salmon with lentils and mustard
2 servings
30 minutes
Crispy salmon with lentils and mustard is a dish where elegance meets nutrition. It draws inspiration from American cuisine, where simple ingredients transform into a gastronomic masterpiece. Salmon fried to a crispy crust reveals its tender flavor complemented by the creamy texture of lentils. Mustard adds a subtle spicy note, while caramelized onions bring sweetness to balance the flavors. The result is a protein-rich dish with healthy fats, perfect for both everyday dinners and special occasions. With lemon juice and fresh herbs, it gains lightness, making each forkful a true delight.
1
In a non-stick pan, heat 1 tablespoon of olive oil over medium heat until sizzling. Add the onion and cook, stirring constantly, for about 15 minutes until the onion is very soft and browned. Lower the heat to prevent the onion from burning.
- Olive oil: 2 tablespoons
- Onion: 4 heads
2
Salt, pepper, and remove the onion from the pan. Clean the pan.
- Salt: to taste
- Ground black pepper: to taste
3
Place the salmon fillet between paper towels to dry. Season with salt and pepper on all sides. Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat until sizzling.
- Salmon fillet: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 2 tablespoons
4
Place the salmon fillet skin-side down. Press on the salmon slices to hold them against the pan. Fry for 6 minutes until the skin is crispy. If the fish skin is hard to lift with a spatula, continue cooking until it easily separates.
- Salmon fillet: 2 pieces
5
Flip the fish and cook for another minute until done.
6
Transfer the fish to a plate lined with paper and let it cool.
7
Put lentils, cilantro or rosemary, broth, mustard, and caramelized onions in a pan and bring to a boil. Reduce the heat and simmer for 5 minutes until the broth is reduced by half.
- Lentils: 400 g
- Rosemary: 1 piece
- Vegetable broth: 1 glass
- Mustard: 1 tablespoon
- Onion: 4 heads
8
Remove from heat and add parsley and lemon juice.
- Parsley: 20 g
- Lemon juice: 1 teaspoon
9
Season with salt and pepper. Place the lentils on plates, top with salmon fillet, drizzle with olive oil, and serve immediately.
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 2 tablespoons
