Salmon Served on Lentil Stew with Horseradish Sour Cream
2 cups French lentils
1 Tbsp olive oil
1 medium onion, diced
2 carrots, sliced
1 stalk celery, diced
1 fennel bulb, diced (about 1 cup)
1 Tbsp minced garlic
4 cups water or vegetable stock
1 (15-oz) can tomato puree or crushed tomatoes (1 3/4 cups)
1 bay leaf
1 Tbsp chopped fresh thyme or 1 1/2 tsp dried
1/2 tsp salt
Freshly ground pepper
20 oz salmon fillet, dived into 4 (5-oz) portions
Ingredients-Horseradish Sour Cream
1/2 cup sour cream
1 Tbsp freshly grated or jarred horseradish
1 tsp lemon juice
Pinch of salt
Instructions (salmon, lentils & horseradish sour cream)
- Sort through the lentils, picking out any small rocks or debris, and then rinse them.
- Heat the olive oil in a saucepan. Sauté the onion over medium heat until they are soft, about 3 minutes. Add the carrots, celery, fennel and garlic. Cook for 5 more minutes. Add the water, tomatoes, bay leaf, thyme, lentils, salt and pepper. Bring the water to a boil: then turn it down to a simmer and cook over medium-low heat for 30 to 35 minutes, until the lentils are tender.
- Meanwhile, prepare the horseradish sour cream. Combine the sour cream, horseradish, lemon juice, and a pinch of salt in a bowl. Stir well and taste. Add more horseradish as needed, depending on how strong you want it and the potency of the horseradish.
- Poach or broil the salmon until the center of the fish is just cooked through. The fish will feel slightly firm and have a light pink color in the center.
- Serve the fish fillets on top of the lentil stew with a dollop of the horseradish sour cream on top.
Cook’s Note - This is nice served with new potatoes and greens