Nabeel's Sauté Salmon over Lentil

Nabeel's Sauté Salmon over Lentil


2 (8-ounce) center-cut salmon filets

Extra virgin olive oil

Pinch of oregano

½ lemon

Salt and pepper to taste


Heat an oven-proof sauté pan over high heat

for 3 minutes. Rub both sides of the salmon filets

with olive oil and season both sides with salt and pepper.

Sprinkle the oregano and squeeze lemon on both filets.

Place the salmon away from you in the pan

and cook over medium heat for about 2 minutes.

Without turning the filets over place the pan in the oven

(400 F) for 6-9 minutes until the salmon is browned.

Spoon a mound of the simmered lentil on each plate

and place the salmon filet on top. Serve hot.

Serves 2

Nabeel's Lentils


½ lb lentils

1/4 cup extra virgin olive oil

2 cups chopped white onions

2 stalks of celery chopped

3 leaves of bay leaves (remove before serving)

7 whole garlic cloves

2 cups of chopped carrots

5 tablespoons of red wine vinegar

½ cup of homemade chicken broth (or good canned one)

Salt and pepper to taste


Place the lentils in a pot and cover with water.

When the water starts boiling add, the celery, garlic,

carrots, onions, bay leaves, olive oil and chicken broth.

Cover and simmer for about 30 minutes

and until the lentils are al dente.

Add the vinegar and season to taste.

Serves 3-4 (as a soup)

Noon Cooking - January 7, 2011