David Scott AllenFish & SeafoodMain CourseProvencal RecipesTaste: Food & Drink

Mid-Week Meal in Minutes Smoky Cinnamon Salmon with Mushroom Lentils

This 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 Mushroom Lentils
Smoky Cinnamon Salmon with Mushroom Lentils
Print Recipe
This salmon dish is easy, tasty and full of wonderful spices.
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Smoky Cinnamon Salmon Mushroom Lentils
Smoky Cinnamon Salmon with Mushroom Lentils
Print Recipe
This salmon dish is easy, tasty and full of wonderful spices.
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Ingredients
For the Salmon
Mushroom Lentils
Servings: people
Instructions
  1. Finely grate zest from the orange and set aside.
  2. Juice the orange and measure ¼ cup of juice and set aside. Reserve remaining juice for another purpose.
  3. Mix orange juice, olive oil, and 1 teaspoon of the thyme in small bowl.
  4. Place salmon in large glass dish and add marinade. Turn to coat well. Cover and refrigerate 30 minutes.
  5. Mix sugar, smoked paprika, cinnamon, orange peel, remaining teaspoon thyme, and sea salt in a small bowl.
  6. 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.
  7. 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.
  8. While salmon is roasting, make the lentils.
  9. Heat the oil in a saucepan over medium-high heat and sauté the carrot, celery, and shallot until clear and softened a little.
  10. 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.
  11. Add the lentils, broth, and wine, then season with salt and pepper. Cook at a brisk simmer until the liquid has almost completely evaporated.
  12. Divide the lentils among four dinner plates and top with the roasted salmon.
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David Scott Allen

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

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