Photo: Caroline Attwood
Salmon with Green Lentil Ragout
10 ingredients
Serves 4.
openrecipes
Tiny, dark green Le Puy lentils are wonderful with salmon. A full-flavored chicken stock takes the place of wine as the base that ties together the ingredients in this refined, yet easy to make, dish. The lentils can be made ahead and reheated.
Estimated Nutrition (whole recipe, rough)
691
Calories
56g
Protein
30g
Fat
46g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Carrot | 1 medium (61g) | 25 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Green Lentil | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup Le Puy or other small green lentils
- 3 cups water
- 2 cups chicken broth
- 1/4 cup finely chopped shallot
- 1 small carrot, peeled and finely chopped
- 1 boiling potato, peeled and cut into scant 1/2-inch cubes
- 1/2 tsp. kosher salt, plus more, to taste
- Freshly ground pepper, to taste
- 1 tsp. canola oil
- 1 salmon fillet, 1 to 1 1/4 lb., skin removed and fish cut into 4 equal pieces
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes