This is an incredible dish. It’s got all the right elements, including lentils, baby greens, a very good tasting honey mustard vinaigrette and some outstanding salmon. While I absolutely love salmon, I find it a bit expensive to eat as much as I’d like to fill me up. This dish handles that. The lentils add some bulk to the salad the salmon sits on, so after eating this one, I felt quite satisfied.
As I was putting this dish together, I looked online to see how long I had to cook the lentils. I had no idea if it was a 15 minute endeavor or an hour and a half one. The back of the lentil bag told me nothing. All it said was something about soaking them. Anyway, I discovered that it takes 15-20 minutes to cook lentils to perfection. I followed that guidance to learn that lentils take every bit of 45 minutes to cook. Where someone pulled 20 minutes out if, I’ll never know. Unless, of course, they soaked them first. That may be the missing information here, not that they shared that part or anything.
Like I mentioned above, I love this dish. I love most salmon dishes, but the ones that actually fill me up are the best. In this particular meal, the greens and the lentils are tossed in the honey mustard vinaigrette, which brings things to a new level. It’s like a meal on top of a salad, which is fine with me. I’m not picky.
For the Dressing
1 Teaspoon Garlic, Minced
4 Tablespoons White Wine Vinegar
2 Teaspoon Whole Grain Mustard
1 Tablespoon Honey
4 Tablespoons Extra Virgin Olive Oil
2 Tablespoon Water
For the Dish
1 Cup Dry Lentils
1 Teaspoon Thyme
3 Cups Vegetable Broth
2 Tablespoons Olive Oil
24 Ounces Mushrooms, Halved
2 Teaspoons Garlic, Minced
4 6-Ounce Salmon Fillets
2 Cups Packed Baby Greens
Ground Black Pepper
I’d like to thank Gordon Ramsay for this recipe. I found it on his website. It’s marvelous and I love it.
Cook the Lentils
In a medium sized saucepan, bring the three cups of vegetable broth to a boil over high heat on your stove top. When boiling, add the thyme and lentils and reduce the heat to medium-low, so the broth is just simmering. Then, cover the pot and let the lentils cook for about 45 minutes or until they’re just tender. Don’t cook them too long or they’ll get mushy. Drain any liquid from the pot as a final step.
Prepare the Vinaigrette
In a medium sized bowl, combine all of the vinaigrette ingredients and whisk them together with a fork. Set the bowl aside for later use.
Cook the Mushrooms
Warm a large skillet over medium-high heat and then add one tablespoon of olive oil to it. Next, add the mushrooms to the skillet and let the mushrooms cook for about eight minutes. Just let them go long enough so they’re softened somewhat and lightly browned on the outside. Don’t go too long of they will completely break down and will lose all of their form. Add the garlic about two minutes from the end of this process.
Cook the Salmon
For this recipe, you can use either skinless or skin-on salmon fillets. I used skin-on because I prefer my salmon like that. Anyway, warm a large skillet over medium-high heat and add the other tablespoon of olive oil to it. Then, place the salmon in the skillet and season it with salt and pepper.
Let the salmon cook for a few minutes until you see the cooked portion reach half way up the side of the salmon. At that point, flip the salmon. Let cook for just a minute or two more until the two cooked portions meet each other in the middle. When finished, turn off the heat and remove the fish from the skillet.
In a large bowl, add the lentils, baby greens, mushrooms and half the vinaigrette. Toss everything well. Season to taste with salt and pepper.
Plate & Serve
Divide the salad mixture between plates and then place a piece of salmon on each plate as well. Drizzle the remaining vinaigrette over each piece of salmon. Serve and enjoy!
The Final Garlic & Mushroom Salmon Dish
Ad you can see, this dish looks delicious. I truly enjoyed this one. The salmon came out wonderfully and the vinaigrette brought all the flavors home. If you decide to give this recipe a try, please let me know your thoughts in the comment section below. Thanks for reading!
Good morning, Jay! I made this dish last night for friends. We all loved the flavours, textures, and how satisfyingly filling it was. I used a mixture of shiitake, baby bella, and white button mushrooms to add a little extra twist. I live in MA, and dinner perfectly suited the eerily raw weather that’s been clinging to our area. Thanks to you and Gordon Ramsey for being my dinner party heroes.
Jay Gaulard says
You are welcome Harriet! I’m so glad you enjoyed the dish and that it helped you out for your dinner party. Yours are the best kind of comments.