Toothsome little lentils get a running start when your aromatic veggies are already chopped. Slide sautéed baby roots and seared salmon on top, with a golden crust of nutty dukkah.
What You Get
Wild salmon (see note below)
Sesame dukkah (Egyptian spice blend)
What You’ll Need
Dried bay leaf (optional)
Makes 3 servings
Active Time: 30 minutes
Total Time: 30 minutes
In a saucepan over medium heat, warm 2 tablespoons olive oil. Add the mirepoix and sauté until soft, about 5 minutes. Smash 2 cloves of garlic. Add the garlic to the mirepoix and stir until fragrant, 1 minute. Add the lentils and pour in enough water to cover by about ¾ inch. Add a bay leaf, if you have one. Bring to a simmer and cook until the lentils are tender, stirring occasionally, 20 to 30 minutes. Drizzle with olive oil and season generously with salt.
Meanwhile, wash the turnips and their tops. Trim and cut the turnips into bite-sized wedges, depending on size. Roughly chop the tops. Cut the lemon into wedges for serving. Remove the salmon from the packaging, pat dry with paper towels, and season with salt on both sides.
In a large nonstick frying pan over medium heat, warm 2 tablespoons olive oil. Add the turnips and sauté until nearly tender and lightly browned, 5 minutes. Fold in the turnip tops to wilt, 2 minutes longer. Season to taste with salt. Transfer to a plate.
Return the pan to medium-high heat, and add 1 tablespoon olive oil. When the oil shimmers, add the salmon, skin-side down, and cook until the salmon is opaque nearly three-fourths of the way through, 5 to 6 minutes, depending on the thickness of the fillet. Meanwhile, sprinkle with a generous coating of the dukkah. Flip the salmon to kiss on the second side and toast the spices, less than 1 minute.
Place the salmon on plates, with the baby turnips and lentils on the side. Serve warm, with the lemon wedges for squeezing.
Note: The salmon may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.