Catfish with Sherry Vinegar Lentils

Updated: Sep 9, 2020

ACTIVE: 35 min TOTAL: 45 mins

While farmer salmon historically has gotten a bad rap, many options now rate as Best Choice and Good Alternatice by Monterey Bay Aquarium’s Seafood Watch program. Use wild Pacific salmon if you prefer (most come from well managed fisheries), but check for done-ness a few minutes early as it’s typically leaner. The charred onion purée is both smoky and sweet, a nice foil for the simple salmon.

2 medium onions, sliced 1/2 inch think

4 tablespoons extra-virgin olive oil, divided Zest of 2 lemons

11/2 teaspoon cracked pepper

1 teaspoon kosher salt, divider

4 5-ounce skin-on salmon fillets

6 large radishes, cut into wedges, plus more thinly sliced for garnish

1 teaspoon Old Bay Seasoning

1/2 teaspoon sugar

Fresh cilantro & flaky sea salt for garnish




  1. Preheat oven to 325*F.

  2. Heat a large cast-iron skillet over high heat. Add onions and cook, pressing down occasionally, until completely charred on the second side, 10 to 15 minutes. Turn and cook, pressing down occasionally, until charred on the second side, 8 to 10 minutes more. Transfer to a large bowl and cover tightly. Let stream for 15 minutes.

  3. Meanwhile, mix 2 tablespoons oil, lemon zest, pepper and 1/2 teaspoon salt in a small bowl. Add 1 tablespoon oil to a medium oven-proof nonstick or cast-iron skillet and add salmon, ski—side down. Spread the lemon zest mixture on the salmon. Bake until just cooked through, 14 to 16 minutes.

  4. Bring a small saucepan of water to a boil. Add radish wedges and cook until just tender, 5 to 6 minutes. Drain and pat dry. Dry the pan and add the remaining 1 tablespoon oil and Old Bay. Heat over medium heat until sizzling, about 1 minute. Remove from heat and stir in radish wedges. Cover and keep warm.

  5. Combine the onions, the remaining 1/2 teaspoon salt and sugar in a food processor; purée until smooth.

  6. Serve the salmon with the onion purée and radishes. Garnish with sliced radishes, cilantro and flaky salt, if desired.

SERVES 4: 4 oz. salmon, 2 Tbsp. onion purée & 1/4 cup radishes each

CAL 324 / FAT 19G (SAT 3G) / CHOL 66MG / CARBS 7G / TOTAL SUGARS 3G (ADDED 1G) / PROTIEN 29G / FIBER 2G / SODIUM 718MG / POTASSIUM 653MG


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