Genève’s Kitchen

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Menage a Trois

July 11th, 2006 · 7 Comments

three for one.jpgYou're getting a three-for-one post here as each element of this dinner is blog worthy in my opinion.  One of my staple meals is this simple salmon with lentils dish which I like to serve with the tzatziki sauce that I recently posted about.  Alongside I prepared my spinach salad with everyday honey balsamic dressing .
Each of these recipes is such a cinch to make and it's so easy to adjust the quantities to accommodate for more people. 

I was inspired to make this dish because the wild Sockeye salmon looked too good to pass up at the store today! 

I definitely recommend keeping an open mind when visiting the grocery store to pick up items – especially when it comes to something like seafood.  Buy what's fresh – you can ask your fish monger to find out when things arrived to learn what the freshest catch is.  Also, learn what day they get their deliveries that way you'll know the best days to buy fish.

Here is the salmon, lentil, and salad recipes.  Click here for the tzatziki recipe .

Note before you start:  To get the timing right with these three dishes, start by preparing the lentils as they need about 30-45 minutes to cook.  Then make the tzatzki as the flavors get stronger when it has some time to marinate together.  After the lentils have been cooking about 25-30 minutes start preparing the salmon and while the salmon is cooking you can work on the salad which will only take a few minutes to assemble. 

Spiced Lentils with Fresh Herbs

1 Cup french lentils
3 Cups water
1 Teaspoon sea salt
1 Teaspoon cumin
1 Teaspoon curry powder
1 small handful of fresh basil, chopped
1 Tablespoon fresh rosemary, chopped
1 Tablespoon fresh sage, chopped
Freshly cracked black pepper

Note:  you can use any combo of fresh herbs that you like or happen to have on hand.  Sometimes I'll add some dried rosemary if I don't have the fresh available and it works well.  I do like to have at least one fresh herb though.

1) Begin by adding the water and lentils to a pot, cover them, and place them over high heat and bring to a boil.  Once they reach boiling, lower the heat to a simmer.  I leave the lid off at this point.

2) Add the salt, cumin, curry powder, and black pepper.  Allow them to cook and absorb the water.  About 30 minutes.  

3) Once the lentils have finished cooking and all of the water has been absorbed taste them to see if they need more salt/pepper.  Add in the chopped herbs and stir in – the heat from the lentils will awaken the fragrant aromas from the herbs and they will slightly wilt.

Simply Seasoned Salmon

1/2 lb. Fresh salmon filet (I figure about 1/4 lb. of fish per person)
1 Tablespoon Olive oil
Sea salt
Freshly cracked black pepper

1) Allow your grill pan or skillet to heat on the stove over medium heat while you prepare the salmon.  Drizzle the olive oil over the fish and using your hands rub it over both sides of the fish so that it is lightly coated all over.  This will prevent it from sticking to the pan and also help the seasoning adhere to the fish.  Then sprinkle a pinch of sea salt on both sides of the fish as well as the freshly cracked black pepper. 

2) To test the pan to make sure it's hot enough I usually just run my hand under the tap and flick a little water on the pan – if you hear and see an immediate sizzle then you know the pan is ready for the fish.  Place the salmon skin side up and leave it for about 5-7 minutes.  You'll be able to see the part of the fish that's cooked along the side of the fillet – it turns from the raw fish into light pink cooked salmon.  It's ready to flip when the flesh side on the pan is golden brown and caramelized and the fish looks about half cooked through.  Flip and allow it to cook about another 5-7 minutes.  Depending on how thick your fillet is this time can vary slightly.  With salmon you'll know if it needs more time because the inside will still be raw or undercooked – so rather than being light pink and flaky it'll be darker red and well, not flaky.  Sometimes you just need to take a little peak with a knife to know for sure – cooking times can vary depending on how hot the pan gets and how thick the fish is. 

Simple Baby Spinach Salad with Everyday Honey Balsamic Dressing

For the salad: 

A few handfuls of baby spinach leaves
A handful of grape tomatoes, leave whole or chop in half
A few Tablespoons worth of chopped red onion

1) Add the baby spinach to a salad bowl, add the grape tomatoes and chopped onion

For the dressing:

1 Tablespoon extra virgin olive oil
1 Tablespoon balsamic vinegar
1 Teaspoon honey
1 small pinch coarse sea salt
Freshly cracked black pepper

1)  Add all of the ingredients and mix well.  Add to the salad and toss! 

Tags: Entree · Fish · Salads · Sides

7 responses so far ↓

  • Chelsie // Jul 11, 2006 at 9:38 am

    Geneve, This is awesome. I am going to make this tonight. Thanks for sharing.

  • Tanna // Jul 11, 2006 at 2:46 pm

    I love lentils and the French le Puy are the best! Your lentils look absolutely perfect as does the salmon and the salad. I’m certainly going to try your dressing. Simple, simple, simply good!!!
    Thanks.

  • Marilyn // Jul 11, 2006 at 2:47 pm

    Looks delicious! I have never tried spiced lentils with salmon, but I have had a similar dish with black beans, which makes for a good alternative. This is my first time visiting your blog–I’m enjoying it :)

  • Bea // Jul 12, 2006 at 10:39 am

    I love making salmon because it’s pretty simple to do, but I never though of having tzatziki with it, I have to try it now! And thanks for the honey balsamic dressing recipe, I’m so lazy when it comes to dressings, but it’s so nice to make your own.

  • Sherri // Jul 13, 2006 at 5:56 am

    I may experiment with lentils, I have never made them before. The spinach salad looks beautiful, looks like we were having getting “similar inspirations” in the grocery store!! I wish we lived near eachother. Isn’t it great when the whole meal is blog worthy ??
    I tried a very similar salmon recently with a yogurt curry sauce from the NY times, love the taste of yogurt with salmon.

  • cath // Jul 14, 2006 at 6:06 pm

    Geneve, oh there was a great filet of sockeye salmon at the fishmonger’s today but I couldn’t think of anything to make — I think I’ll have to run back tomorrow and try this recipe. I’ve never made lentils so this should be interesting.

  • Curt // Aug 17, 2006 at 6:39 am

    I just did a bit of a write up on salmon, and I was glad to see that you don’t overdo the seasoning. Wild caught salmon is such a great fish on it’s own, it’s a pity to outdo the flavor with too many spices or sauces. I like your approach of simple, fresh flavors that stand on their own.