Make the sofrito and picada and fish stock ahead of time to make this recipe a snap to prepare.
Salmon Stewed with Lentils
Servings
6 Servings
Ingredients
- 2 pounds fresh salmon fillet
- 8 sprigs fresh parsley
- 2 tablespoons olive oil
- 3 tablespoons sofrito
- 5 cups fish stock buy or make your own
- 4 cups canned lentils drained
- 2 tablespoons picada
- 2 pinches salt
Instructions
- Remove the skin from the salmon fillet. To do this, grip the skin at the end nearest to you, then cut between the flesh and the skin, keeping the skin taut. Run your fingers along the fish. Feeling for bones. If you find any, pull them out using tweezers. Cut the flesh into 1-inch cubes. You will need 10 pieces per serving.
- Pick the parsley leaves fro the stems. Chop it finely. Place a saucepan over medium heat, then pour in the oil and add the sofrito. Cook for 1 minute. Pour in the stock, bring to a boil, and add the lentils. Add the picada and simmer for 10 minutes.
- Season the salmon with salt and add to the pan. After 1 minute, turn the salmon in the pan, being careful not to break it up, then season to taste with more salt if needed. Sprinkle the chopped parsley into the pan and carefully stir in. Serve the stew in shallow bowls.
- Notes:
- – Ask your fish supplier to clean, gut, and skin the fish if you prefer
- – This dish is also good with other types of oily fish, such as mackerel.
- From The Family Meal: Home Cooking with Ferran Adria (Phaidon Press, 2011)
Why do lentils need to be soaked?
Soaking lentils increase the mineral absorption rate of the body. An enzyme called phytase is activated when you soak the dal for some time. Phytase helps in breaking down phytic acid and helps in binding calcium, iron and zinc. This makes the absorption process much easier. If you don’t soak lentils, hours after consuming them you might experience a lot of stomach bloating which can become very painful.
How long should you soak lentils before cooking?
Now add water to a bowl and soak the dal for about 30 minutes to 2 hours depending on the type of lentil. Split dals can be soaked for 30 minutes or an hour, while whole pulses should be soaked for 2 hours. Legumes, such as Rajma, chana, or chole, should be soaked for 8-12 hours before cooking or soaked overnight.n phytic acid and helps in binding calcium, iron and zinc. This makes the absorption process much easier.
This is a very nutritious meal. Salmon is one of my favs and never thought of it with lentils!
The ingredients are linked in the recipe. You can buy them in jars, but best to make them ahead and you will get many meals from them.
Look up both by typing in search…each recipe must be entered by name…not together
What is sofrito?picata?
carol gross
There are no instructions for preparing the sofrito & picada