Bistro Salmon With Dijon Lentils
Balsamic Drizzle & Garlic Bread
As hearty as it is flavorful, this classic French bistro-inspired dish comes together tout de suite! Crispy-skinned salmon is seasoned with fragrant thyme, drizzled with balsamic glaze, and served over a bed of seasoned lentils. Crunchy ciabatta toasts spread with zippy garlic butter are made for scooping up every last bite!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Salmon
(Contains Fish)
1 teaspoon
Dried Thyme
¼ teaspoon
Parsley
1 unit
Lentils
1 unit
Mushroom Stock Concentrate
1 teaspoon
Garlic Powder
5 teaspoon
Balsamic Glaze
2 teaspoon
Dijon Mustard
1 ounce
Mirepoix Paste
1 unit
Ciabatta Roll
(Contains Soy, Wheat)
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Pat salmon* dry; season all over with half the thyme (you’ll use the rest later), salt, pepper. • Drizzle oil in a hot large pan. Cook salmon (skin sides down) until skin is crisp, 5-7 minutes. Flip; cook until cooked through, 1-2 minutes more. Transfer to a plate. • Place 2 TBSP butter (4 TBSP for 4) in a small bowl; bring to room temperature. • Roughly chop parsley.
• Meanwhile, in a small pot, combine lentils and their liquid, mirepoix paste, stock concentrate, mustard, half the garlic powder (you’ll use the rest later), and remaining thyme. • Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until lentils are tender and warmed through, 4-6 minutes. TIP: Move on to Step 3 while lentils are cooking!
• Halve and toast ciabatta. • Stir remaining garlic powder into bowl with softened butter. TIP: If butter is not yet softened, place in a small microwave-safe bowl; microwave until softened, 5-10 seconds. • Spread cuts sides of ciabatta with garlic butter; halve on a diagonal.
• Divide lentils between shallow bowls and top with salmon. Drizzle salmon with as much balsamic glaze as you like and garnish with parsley. Serve with garlic bread on the side.
Salmon is fully cooked when internal temperature reaches 145°.
