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The Spokesman-Review Newspaper
Spokane, Washington  Est. May 19, 1883

Light salmon good for feeding crowd

Alison Ladman Associated Press

Feeding a crowd? Consider offering something that is richly savory, but won’t weigh down the party.

We started with a beautiful side of salmon, roasted it with butter and garlic, then dressed it with a warm lentil salad spiked with citrus and pomegranate. The result is a beautiful dish that will make a statement on your table. If you can’t find crème fraîche, substitute sour cream or plain Greek-style yogurt.

Roasted Salmon with Warm Lentil Salad

2 cups green lentils

4-pound side of salmon, skin on

1 clove garlic, finely minced

2 tablespoons butter

Salt and ground black pepper

Zest and juice of 1 lemon

Segments of 3 oranges

Seeds of 1/2 pomegranate

1 teaspoon ground coriander

1/4 cup chopped fresh cilantro

Splash of hot sauce

8-ounce tub crème fraîche

Juice of 1 orange

Heat the oven to 400 degrees. Coat a large rimmed baking sheet with cooking spray.

Bring a medium pot of salted water to a boil. Add the lentils and boil for 12 to 15 minutes, or until al dente. Drain well and set aside.

While the lentils cook, prepare the salmon. Place salmon, skin down, on the baking sheet. Rub with the garlic. Place dots of butter on the salmon, then sprinkle with salt and black pepper. Bake for 15 minutes, or until just the center is slightly translucent.

While the salmon roasts, prepare the lentil salad. In a medium bowl, gently mix together the cooked lentils, lemon zest and juice, orange segments, pomegranate seeds, coriander, cilantro and hot sauce. Season with salt and black pepper.

In a small bowl, stir together the crème fraîche and orange juice.

To serve, place salmon on a large platter, arrange the lentil salad around the salmon. Drizzle with the crème fraîche sauce.

Yield: 10 servings

Approximate nutrition per serving: 430 calories, 16 grams fat (4 grams saturated, 33 percent fat calories), 45 grams protein, 28 grams carbohydrate, 110 milligrams cholesterol, 7 grams dietary fiber, 280 milligrams sodium.