How to Level up Your Salmon the French Way | America’s Test Kitchen

Byamazingfoodstv


Saumon aux lentilles is a classic coupling of rich fish and earthy lentils.

Saumon Aux Lentilles (Pan-Seared Salmon with Braised Lentilles Du Puy):

Buy our Complete America’s Test Kitchen TV Show Cookbook here:

Get exclusive access to every recipe, review, and more via our homepage:

Sign up for our free newsletters to receive more delicious recipes, cooking tips, and exclusive content:

Watch full episodes of America’s Test Kitchen and Cook’s Country for free on our new full episodes YouTube channel:

ABOUT US: The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook’s Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK Essential Membership for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques.

If you like us, follow us:

source

Similar Posts

44 Comments

  8. Not one of my favorites. Although lentils du Puy are quite ok, compared to other varieties, as long as they are cooked properly to get rid of the toxins that are in all lentils and other beans. I prefer my salmon with wild rice pilaf or wasabi mashed potatoes. The cold start technique works well with salmon as long as it is fatty with skin on.

  11. À la française, pouvez-vous expliquer, parce que les américains ne sont en tous cas pas connu pour être des champions de cuisine, alors si ce sont les lentilles qui font à la française, vous vous foutez du monde … ! 😂

  18. I don't need to be on set to know that's under seasoned. A 15min osmosis doesn't happen in 15 minutes. The salt bath did little to nothing. Also, what makes the skin not sick to the pan is the layer of pepper and salt, not necessarily the fat. Don't be fooled by the on set people going "MMMMMM." It was a below average dish.

  21. I was already planning to cook salmon tonight, and decided to use this recipe since I have lentils de puy on hand. I followed the recipe exactly and was very underwhelmed by the flavor of the lentils. I love ATK, but this recipe was a miss.

  33. Why yes! This recipe segment did end rather abruptly. The final 60 seconds:

    Bridget: And the lentils? Beautifully intact. Not mushy at all.
    Becky: No, not at all.
    Becky: Oh! I just love…This is so easy! This is restaurant food, right?
    Bridget: It really is.
    Becky: Yeah.
    Bridget: This is a five-star restaurant.
    Becky: Whoo!
    Bridget: And I'm glad to be dining at Chez Becky.
    Becky: [laughs] You're welcome back anytime in my restaurant, Bridget.
    Bridget: Oh yeah? Do I have to wash the dishes?
    Becky: [laughs] Mmm. My treat.
    Bridget: This is absolutely dinner at its finest. Thanks so much, Becky.
    Becky: You're welcome!
    Bridget: Merci beaucoup.
    Bridget: Well, why don't you give this salmon dish a try? It's so easy to make and oh so elegant.
    Bridget: And it starts by braising French green lentils with aromatics and plenty of fresh thyme.
    Bridget: Start cooking salmon fillets on a bed of salt in a cold skillet and finish the lentils with bright sherry vinegar and a little bit of mustard.
    Bridget: So, from America's Test Kitchen, the epitome of French elegance for dinner, it's Saumon aux Lentilles.
    Bridget: Which is salmon and lentils.
    Becky: That's it.
    Bridget: But it sounds a lot better.
    Becky: French surf and turf.
    Bridget: [laughs]

  34. The raw salmon appeared to be quite "blonde". I'm guessing it was farm raised Atlantic Salmon. Here in the Pacific Northwest we tend to avoid Atlantic Salmon because we have access to Chinook and Coho which are far superior table fare. I am glad to see a recipe which lets the salmon flavor shine through without a bunch of seasoning and no dill.

  40. I'm so glad to see you cook it to an internal temperature of 125 ! I've been making a easy but delicious orange glaze with my salmon and I think you guys might like it.

    Reduce freshly squeezed orange juice in a saucepan with some julienned ginger till thick add a couple knobs of cold butter or butter emulsion finish with a touch of soy sauce and rice vinegar 😊

Leave a Reply