Bistro Salmon With Dijon Lentils

🥘 Ingredients

• balsamic glaze
  3.333 tbsp
• black pepper
• butter
  4 tbsp
• ciabatta
  2 unit
• cooking oil
  1 tsp
• dijon mustard
  4 tsp
• dried thyme
  2 tsp
• garlic powder
  2 tsp
• lentils
  2 unit
• mirepoix paste
  2 oz
• mushroom stock concentrate
  2 unit
• parsley
  ½ oz
• salmon
  20 oz
• salt

🍳 Cookware

• large pan
• small bowl
• small pot

1. 

   1

   Wash and dry produce. Pat salmon * dry; season all over with half the dried thyme (you'll use the rest later), salt , and black pepper . Drizzle cooking oil in a hot large pan . Cook salmon, skin sides down, until skin is crisp, ⏱️ 5 minutes - ⏱️ 7 minutes . Flip; cook until cooked through, ⏱️ 1 minutes - ⏱️ 2 minutes more. Transfer to a plate. While salmon cooks, place 2 TBSP of butter (4 TBSP for 4) in a microwave-safe small bowl ; bring to room temperature. Roughly chop parsley .

   salmon: 20 oz, dried thyme: 2 tsp, salt, black pepper, cooking oil: 1 tsp, butter: 4 tbsp, parsley: ½ oz
2. 

   2

   Meanwhile, in a small pot , combine lentils and their liquid, mirepoix paste , mushroom stock concentrate , dijon mustard , half the garlic powder (you'll use the rest later), and remaining thyme. Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until lentils are tender and warmed through, ⏱️ 4 minutes - ⏱️ 6 minutes . TIP: Move on to Step 3 while lentils are cooking!

   lentils: 2 unit, mirepoix paste: 2 oz, mushroom stock concentrate: 2 unit, dijon mustard: 4 tsp, garlic powder: 2 tsp
3. 

   3

   Halve and toast ciabatta . Stir remaining garlic powder into bowl with softened butter. TIP: If butter is not yet softened, microwave for ⏱️ 5 seconds - ⏱️ 10 seconds . Spread cuts sides of ciabatta with garlic butter; halve on a diagonal.

   ciabatta: 2 unit
4. 

   4

   Top lentils with salmon; drizzle salmon with as much balsamic glaze as you like and garnish with parsley. Serve with garlic bread on the side. Salmon is fully cooked when internal temperature reaches 145 degrees.

   balsamic glaze: 3.333 tbsp