Pan-Seared Salmon with Braised Lentils

The Wheel of Meals landed on New to You

Surprisingly, I've never cooked lentils, but this little legume has been my list to try for awhile.  This dish was tasty, healthy, and very filling.  The lentils soaked up the flavor of the chard stems and braising liquid, and a little squirt of lemon brought the dish together.

Pan-Seared Salmon with Braised Lentils
Recipe from America's Test Kitchen: Best-Ever Cooking For Two
Serves 2

Ingredients:
2 tablespoons unsalted butter
6 ounces Swiss Chard, stems chopped and leaves cut into small pieces
1/4 cup finely chopped onion
1 garlic clove, minced
1/4 teaspoon minced fresh thyme
2 cups chicken broth
1/2 cup brown lentils, rinsed
1/2 teaspoon lemon juice
salt and pepper
2  (6-8oz) skinless salmon fillets, 1&1/2" thick
1 tablespoon vegetable oil
lemon wedges

Directions:
Melt 1 tablespoon butter in a large skillet over medium heat.  Add chard stems and onion and cook until vegetables are softened, about 5 minutes.  Stir in garlic and thyme and cook until fragrant, about 30 seconds.  Stir in 1&3/4 cups of broth, lentils, and lemon juice, and bring to simmer.  Reduce heat to low, cover, and continue to simmer until lentils are tender, about 30 minutes.  Season with salt and pepper, transfer to a bowl, and cover to keep warm.

Wipe skillet clean.  Pat salmon dry with paper towels and season with salt and pepper.  Heat oil in the skillet over medium-high heat until just smoking.  Place salmon in skillet and cook until browned on first side, about 5 minutes.  Gently flip fillets and continue to cook 3-5 minutes until fish registers 125º for medium-rare.  Transfer to a plate and tent with foil to keep warm.

Wipe skillet clean again and return to medium-high heat.  Add cooked lentil mixture and remaining 1/4 cup broth and bring to a simmer.  Stir in chard leaves and remaining 1 tablespoon butter and cook, stirring constantly, until chard is wilted, 2 to 3 minutes.  Serve with salmon and lemon wedges.