This easy salmon recipe, which teaches you how to make restaurant-style salmon with a juicy, slightly translucent center, is your ticket to an elegant, très French feast. Perfect for a luncheon or anytime self-pampering, it’s likely to become an addiction you can feel good about.
Gluten-Free Roasted Salmon and Lentil Salad with Mustard Vinaigrette Recipe
For the Lentils:
- 1/2 cup green, black, or brown lentils
- 1/2 teaspoon kosher salt
- 1/2 bay leaf
- 1 teaspoon olive oil
For the Vinaigrette:
- 1/2 egg yolk
- 1 tablespoon champagne vinegar or white wine vinegar
- 2 tablespoons gluten-free Dijon mustard
- 6 tablespoons extra-virgin olive oil
For the Salad:
- 4 (4-ounce) skin-on salmon fillets
- Salt and freshly ground pepper
- 4 cups loosely packed baby lettuces
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon lemon juice
- 1/8 cup small tarragon leaves
- 2 large or 3 small radishes, thinly sliced
Make the lentils: In a small saucepan, combine the lentils, salt, bay leaf, and 2 cups water. Bring to a boil over high heat, then lower to a simmer and cook, stirring occasionally, until the lentils are tender, 25 to 30 minutes. Turn off the heat, cover, and let rest for 5 minutes. Discard the bay leaf. Drain the lentils, spread on a plate to cool, and drizzle with olive oil.
Make the vinaigrette: In a small bowl, whisk the egg yolk with the vinegar, mustard, and 2 tablespoons water. Whisk in the olive oil.
Preheat the oven to 450ºF. Line a rimmed baking sheet with parchment paper.
Season each salmon fillet with 1/4 teaspoon salt and a few grinds of pepper and place on the prepared baking sheet. Roast until opaque on the outside and just beginning to flake at the edges with a center that is springy to the touch, 7 to 8 minutes. Immediately transfer the fillets to a plate to cool. When cool enough to handle, remove and discard the skin from each fillet and break the fish into large chunks.
In a large bowl, combine the lettuces with two pinches of salt, the olive oil, and the lemon juice and toss.
To serve, divide the lentils among four plates. Top with lettuces and salmon chunks. Drizzle a few spoonfuls of the vinaigrette over each salad, sprinkle with tarragon leaves and radishes, season to taste with salt, and serve.
Photography Paul Sirisalee