Dill Salmon with Creme Fraiche and Beluga Lentils

Ruedi and I have made this dish a handful of times now for ourselves and guests. It's dead easy, but presents as a sophisticated work of art and is so, so tasty. Beluga lentils also wind up being a neat alternative to rice or potatoes and since these lentils don't get mushy like their green or yellow brothers, their texture is a good balance for that of the salmon.

Beluga lentils are called such because they look like beluga caviar when cooked. As with other lentils, they offer folate, fiber and a good dose of protein. A half cup of cooked beluga lentils contains about 12 grams. These particular lentils, however,  also have anthocyanins, the same antioxidants in blueberries and blackberries have that help to prevent cell wall damage which can lead to cancer and heart disease. I typically pick these up at Bulk Barn. If you can't find them, try using French lentils instead which are more readily available.


From: www.thegourmetgourmand.com

Serves 4

For the salmon and sauce

• 4 salmon fillets (I had one large piece)
• Salt and pepper
• Olive oil (if searing/baking salmon as per Option B)
• 2 T shallot, minced
• 1 T butter
• 2 t dijon mustard
• 6 T creme fraiche
• 3 t dill, minced
• 2 t fresh lemon juice

For the lentils

• 1 cup beluga lentils
• 1 T butter
• 1 T olive oil
• 1 3/4 cup chicken stock
• 1 t salt
• 1 shallot quartered
• 3 peeled, whole garlic cloves
• 1 bay leaf
• 1 T red wine vinegar
• 1 heaping handful arugula/spinach

Method

Option A: Barbecue instructions for the salmon
Preheat your barbecue to medium-high heat. Season the salmon with salt and pepper and wrap each of the fillets in tin foil. Place the fillets on the bottom rack for 12 minutes. Remove from heat, unwrap and check the thickest part of the salmon to ensure it is cooked through. If not, wrap up the salmon and return it to the barbecue for a few minutes.

Option B: Oven instructions for the salmon
Preheat oven to 350F. Season the salmon fillets with salt and pepper on both sides. Heat a skillet to medium heat and add about two tablespoons of oil to the pan. Sear the salmon for two minutes on both sides. Place skillet in the oven and cook salmon for about 5-7 minutes until done to your liking.

The sauce
Melt the butter over medium heat. Add the shallots and season with salt and pepper. Stir for a few minutes until the shallots soften. Turn down the heat to avoid burning the butter. Whisk in the dijon and then follow with the creme fraiche until smooth. Add the lemon juice and dill and a little more salt and pepper if needed. Serve immediately with the lentils and salmon.

Beluga Lentils
On medium heat add the butter and olive oil in a saucepan. Once melted, add the lentils, tossing well to coat with the butter and oil. Add the chicken stock, garlic, shallot, salt and bay leaf. Bring the mixture to a simmer and then turn heat to low. Cook covered for about 35 minutes or until lentils are tender. Once fully cooked, drain the excess liquid and add a tablespoon of vinegar to the lentils, mixing well. Remove the garlic, shallot and bay leaf. Add a handful of fresh arugula/spinach and serve.