This delightful pan-fried salmon dinner is inspired by a popular dish that was on the menu at a Los Angeles restaurant I worked at during my pastry chef days. The green lentils are cooked in a flavorful broth and then fried with butter. The salmon gets a quick fry in a saute pan and is then topped with a flavorful medley of cherry tomatoes, basil and garlic.
Pan-Fried Salmon with Lentils
- Combine the water, bay leaf and bouillon cube in a small pot. Bring to a boil over high heat. Reduce to a low boil and stir in the lentils. Cover and cook until lentils are just tender, about 24 minutes. Drain and set aside.
- Brown the butter over low heat in a large sauté pan. Add the lentils, stir until incorporated and transfer to serving platter.
- Add 2 tablespoons olive oil to the sauté pan over medium heat. Add the salmon, season with salt and pepper, and cook 2 minutes per side. Lay the cooked fillets over the lentils.
- Add the tomatoes, basil and garlic to the sauté pan and cook until tomatoes are heated through, about 1 minute. Season with salt. Shake pan frequently to prevent garlic from burning. Cover salmon with the tomato-basil mixture and serve immediately.