I have her cookbooks and she's a go-to for simple and delicious recipes.
Plus my kids will always eat them. We love to watch her show because she reminds us of Grandmother.
Do you see the resemblance?
|food network photo|
The original recipe is from her book, Barefoot in Paris and you can find it here.
As always, I've adjusted it to suit my circumstances so here's how I do it.
Salmon & Leeks with Lentils
5 salmon steaks (fresh or frozen)
250g cooked Puy lentils
2 leeks, white and light green parts
1 tsp thyme
1 medium organic carrot, diced
1 stalk celery, diced
70g tomato paste
1 1/2 cups vegetable broth
splash of red wine vinegar
Prepare the leeks by slicing them in half lengthwise and rinsing to get all the dirt out. I usually wash them twice; once lengthwise and again in a colander after I've cut them into half moon slivers, just to be sure.
Cook leek slivers in olive oil with the thyme until soft, 5 minutes.
Add celery and carrots and cook for 7 or so minutes more.
Meanwhile, brown salmon steaks on both sides in a bit of olive oil.
Set aside when browned, not cooking through.
Add broth and tomato paste to the vegetables, stirring to combine.
Add in cooked lentils and mix together. Salt and pepper to your taste.
Place the browned salmon steaks on top of the vegetable mixture and cook on low heat until salmon is cooked through. I like to cover each steak with some of the soft vegetables while they cook.
Just before serving add the splash of red wine vinegar and stir gently.
Your steaks should remain intact.
Serve with boiled, buttered potatoes and a salad. A nice glass of red goes well.