Bistro Salmon With Dijon Lentils

Name: Bistro Salmon With Dijon Lentils
Prep time: 5 min
Cook time: 10 min
Yield: 2
Ingredients: balsamic; 1 tbsp balsamic glaze; black; to taste black pepper; 4 tbsp butter; 1 unit ciabatta; cooking; 1 tbsp cooking oil; dijon; 1 tsp dijon mustard; dried; 2 tsp dried thyme; garlic; 2 tsp garlic powder; 1 can lentils; mirepoix; 1 tbsp mirepoix paste; mushroom; 1 packet mushroom stock concentrate; 1 c parsley; 8 oz salmon; to taste salt

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#Quick #Easy Prep #New #Easy Cleanup

👥 2 servings 📊 Easy ⏱️ Prep Time: 5 minutes 🔥 Cook Time: 10 minutes source_chef: Recipe Development Team

🥘 Ingredients

balsamic
balsamic glaze
1 tbsp
black
black pepper
to taste
butter
4 tbsp
ciabatta
1 unit
cooking
cooking oil
1 tbsp
dijon
dijon mustard
1 tsp
dried
dried thyme
2 tsp
garlic
garlic powder
2 tsp
lentils
1 can
mirepoix
mirepoix paste
1 tbsp
mushroom
mushroom stock concentrate
1 packet
parsley
1 c
salmon
8 oz
salt
to taste

🍳 Cookware

large pan
small bowl
small pot

1

ciabatta lentils dried thyme mushroom stock concentrate mirepoix paste parsley balsamic glaze dijon mustard garlic powder salmon salt black pepper butter cooking oil

ciabatta: 1 unit, lentils: 1 can, dried thyme: 2 tsp, mushroom stock concentrate: 1 packet, mirepoix paste: 1 tbsp, parsley: 1 c, balsamic glaze: 1 tbsp, dijon mustard: 1 tsp, garlic powder: 2 tsp, salmon: 8 oz, salt: to taste, black pepper: to taste, butter: 4 tbsp, cooking oil: 1 tbsp
2

Wash and dry all produce. Pat salmon dry; season all over with half the dried thyme, salt , and black pepper. Drizzle cooking oil in a large pan . Cook salmon, skin side down, until skin is crisp ⏱️ 5 minutes . Flip; cook until cooked through ⏱️ 2 minutes more. Transfer to a plate.

salmon, dried, salt, black, cooking
3

While salmon cooks, place butter in a small bowl ; bring to room temperature. Roughly chop parsley .

butter, parsley
4

Meanwhile, in a small pot , combine lentils and their liquid, mirepoix paste, mushroom stock concentrate, dijon mustard, half the garlic powder, and remaining thyme. Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until lentils are tender and warmed through ⏱️ 4 minutes .

lentils, mirepoix, mushroom, dijon, garlic
5

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

ciabatta
6

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.

balsamic