Salmon and Lentils

Happy 2014!! What traditional dishes do you eat on this particular day to bring you good fortune for the New Year?!

Last year we were visiting our DC friends so weren't in our kitchen to make a New Year's meal and two years ago I made Patrick Hoppin' Johns... but he told me not to do that again! This year we have stayed in Durham so Patrick could watch his beloved Blue Devils at their bowl game on their home turf. For our New Year's Day meal I planned a salmon and lentil dish? Why, you ask?!

         Eating fish on the New Year is lucky in three ways: their scales resemble coins, they travel in schools, which represents prosperity, and they swim forward, symbolizing progress.
      Cooking some lentils have been eaten for luck since the Roman times! These coin-shaped legumes are lucky in Brazil and Italy because of their money like appearance.

Ever since Patrick and I purchased Sara Foster's Fresh Every Day cookbook I have wanted to make this recipe. It's a salmon-lentil dish and specifically titled "White Wine and Tarragon Salmon over Lentils with Crispy Bacon"... does this not sound mouth watering-ly good?! Anyway I put off making it because Patrick isn't a big fan of lentils or bacon. But I've come to the conclusion that, since we're now married, I can't not make things just because Patrick doesn't like something. If he's not allergic to something (which he's not) then I'm going to make it every now and then. I can't live the rest of my life not making things I enjoy but Patrick doesn't! And on the flip side I bought Patrick some sliced jalapenos for when he'd like to make things a bit spicier. Look at us mastering the many compromises in a marriage!

Someone else thought the recipe sounded insanely delicious so I've linked to their blog below!

White Wine and Tarragon Salmon over Lentils with Crispy Bacon
based on a recipe from Sara Foster’s Fresh Every Day
from Mod Meals on Mendenhall

For the Salmon:
4 salmon fillets with skin on
3 tablespoons olive oil
2 tablespoons apple cider
juice of one orange
1/2 cup dry white wine
2 tablespoons chopped tarragon
3 tablespoons butter
salt and pepper

Marinate the salmon in the olive oil, cider, orange juice, white wine and tarragon for an hour or up to overnight. When ready to serve, pat dry and season with salt and pepper. Add the butter and a bit more olive oil into a skillet and cook skin side down for about four minutes. Turn the salmon and cook for an additional 4 minutes. Serve on top of warm lentils.

For the Lentils:
3 strips of bacon, chopped
2 shallots
1 cup French green lentils
2 teaspoons rosemary
3 cups chicken stock
1 teaspoon sea salt
black pepper
splash of red wine vinegar (optional)

Cook the bacon in a dutch oven until crisp. Remove the bacon and set aside. Add the shallots and saute for about 2 or 3 minutes. Add the lentils, rosemary, salt and chicken broth. Bring to a boil, reduce the heat and cover. Cook for about an hour or until the lentils are tender. Add the bacon back and season with salt and pepper. Add a splash of red wine vinegar if you are looking for an extra kick.

Patrick said he'd eat it again! Score! He did say it was a bit on the salty side so I will omit salt in the lentils and cut the chicken stock with water in a future preparation.

What did you eat yesterday in honor of the New Year??

1 comment:

  1. The salmon sounds good, but you know, I am not sure I have ever had lentils. Will have to try soon.