Mid-Week Meal in Minutes Smoky Cinnamon Salmon with Mushroom Lentils
David Scott Allen · Fish & Seafood · Main Course · Provencal Recipes · TasteThis recipe for Smoky Cinnamon Salmon with Mushroom Lentils is a mid-week “go-to” favourite for many reasons, but the first is it can be made in under 30-minutes. The second reason is one of my favourite spices is Spanish smoked paprika, known in Spain as pimentón. Although you can use regular paprika or Espelette pepper (Piment d’Espelette) from the Pays Basque in France, both spices will change the flavour slightly.
Enjoy the roasted salmon on a bed of lentils and a lovely glass of wine.
Bon appétit!
Smoky Cinnamon Salmon with Mushroom Lentils
This salmon dish is easy, tasty and full of wonderful spices.
Ingredients
For the Salmon
- 1 large Organic Orange
- 2 tbsps extra virgin olive oil
- 2 tsps dried thyme divided
- 4 6-oz salmon fillets skin removed
- 1 tbsp brown sugar
- 1 tbsp sweet smoked paprika
- 1 tsp cinnamon
- 1/2 tsp sea salt
Mushroom Lentils
- 1 tbsp olive oil
- 1 large carrot diced
- 2 ribs celery diced
- 1/2 tsp dried thyme
- 1 large shallot(s) diced
- 2 1/2 cups Cooked Lentils I used lentils from Trader Joe’s
- 4 large cremini mushrooms cleaned and sliced
- 1 cup chicken broth
- 1/2 cup white wine
- to taste salt and pepper
Instructions
- Finely grate zest from the orange and set aside.
- Juice the orange and measure ¼ cup of juice and set aside. Reserve remaining juice for another purpose.
- Mix orange juice, olive oil, and 1 teaspoon of the thyme in small bowl.
- Place salmon in large glass dish and add marinade. Turn to coat well. Cover and refrigerate 30 minutes.
- Mix sugar, smoked paprika, cinnamon, orange peel, remaining teaspoon thyme, and sea salt in a small bowl.
- Remove salmon from marinade. Place on greased foil-lined baking pan. Rub the top of the salmon pieces evenly with smoked paprika mixture. Discard the marinade.
- Roast salmon in preheated 400°F oven for 12-13 (10-11 minutes if wild salmon) minutes or until fish flakes easily with a fork. For thin filets, reduce cooking time.
- While salmon is roasting, make the lentils.
- Heat the oil in a saucepan over medium-high heat and sauté the carrot, celery, and shallot until clear and softened a little.
- Add the sliced mushrooms and continue to sauté until they have released their liquid and are beginning to brown. Add the thyme, and cook another minute.
- Add the lentils, broth, and wine, then season with salt and pepper. Cook at a brisk simmer until the liquid has almost completely evaporated.
- Divide the lentils among four dinner plates and top with the roasted salmon.
Tried this recipe?Let us know how it was!
Châteauneuf-du-Pape Full day Wine Tour with the sommelier-guide and 3 winery visits
Discover one of the most famous red wine-producing areas of France, Châteauneuf-du-Pape, with this wine tour! You will start the day with the discovery of Châteauneuf-du-Pape and its history.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Recipe for Wild Mushroom Bisque
November 16, 2016
As the weather gets cooler, my go-to dinner is often a hearty soup and a winter salad. Sturdy vegetables available in the late fall and winter such as squash, root vegetables, broccoli and cauliflower often combined with dried legumes and mushrooms lend themselves to a slow simmer on the stove top. Making soup is a satisfying Sunday afternoon activity. …
Salmon Wellington – Salmon en Crôute
December 13, 2019
My variation on Salmon Wellington en Crôute includes other seafood (sole, scallops and shrimp), it was "born" out of necessity when we lived in Maine. Over the years, I have lightened-up the recipe ingredients a bit.…
Seared Salmon in a Sorrel Sauce
May 2, 2017
Tangy mustard crusted salmon served on creamy green Sorrel sauce with sweet radishes. Saumon à la Crème d'Oseille…
Quick and Easy Seared Salmon with Tomato-Shallot Ragoût
October 17, 2018
Make this recipe for seared salmon one time, and it will become a "go-to" quick dinnertime meal for two (or more). The tomato, shallot, caper and olive ragoût is a savoury combination that is similar to a puttanesca pasta sauce.…
No Comment