Tag: Pan Fried

Pan Fried Salmon with Brown Lentils, Cherry Tomatoes, and Basil

Note: I was sent a PDF copy of Beach House Dinners: Simple, Summer-Inspired Meals for Entertaining Year-Round by chef Lei Shishak in order to write this post. Opinions are mine alone.

I think we could all use a bit of escape right about now. So what better way to get in a beach-state-of-mind than through easy home cooking? I recently had the opportunity to page through Lei Shishak’s new cookbook: Beach House Dinners: Simple, Summer-Inspired Meals for Entertaining Year-Round, which is filled with over 80 recipes perfect for summer cooking.

Lei Shishak is the founder of Sugar Blossom Bake Shop in San Clemente, CA and the author of Beach House Baking, heralded by USA Today as one of the top 10 cookbooks of summer 2014, Beach House Brunch and Farm-to-Table Desserts. She is an established pastry chef who trained at the CIA in New York and has worked in restaurants in Sun Valley, Los Angeles and Orange County.

I’m not going to lie, quite a few recipes caught my eye — Coconut Shrimp, Creamy Thai Curry Quinoa, Pot Roast Tagine, Israeli Pearl Couscous — this cookbook is filled with awesome sounding recipes! I decided to highlight a beautifully simple but oh so flavorful salmon recipe to show off this cookbook.
I adjusted Lei’s original recipe of Pan Fried Salmon with Green Lentils for what I had on hand, so be sure to pop over to her blog or to pick up this cookbook to try the original version. Green Lentils have a slight peppery flavor to them, so I bet they would make this dish even more amazing!
Ingredients: (serves 4)
Lentils:
  • 3 cups chicken broth
  • 1 bay leaf
  • 1 cup brown lentils
  • 1/2 teaspoon salt
  • 4 tablespoons butter, unsalted (or margarine, to make dairy free)

Salmon:

  • 2 tablespoons olive oil
  • 4 (1/4 lb) salmon fillets
  • salt and pepper, to taste
  • 1 (10 oz) container cherry tomatoes, halved
  • 6 garlic cloves, minced
  • 1 cup packed fresh basil leaves, roughly chopped

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