Chipotle Salmon & Lentils

This was a hell of a dish, and I mean that in the most positive way. The salmon was a fresh as can be, it was sizzling, flavourful, the eggplant was a great middle flavour and the lentils an awesome filling accompaniment. I did hesitate a lot before making this combo, but I really wanted to make all three things, and it ended up amazingly good. It filled us up til the next morning. It was a big fillet, so I freezed some of it, and made some gravelax (without the hibiscus) for Sunday morning. Watching The Sopranos (Season 5), while eating that dish was the best part of my week. (I had some killer instincts of throwing kids out the stairs this Thursday… so it wasn’t too hard to beat, but it was still amazing.) The lentil and eggplant combo comes from Ottolenghi’s book, Plenty, but I skipped many of the steps and made it simpler. You need to be checking your salmon to see how i’s cooking. I had to broil it for 5 minutes and then turn the oven to 350 to cook it for another 6 minutes.

Recipe (2 servings):

  • 1 eggplant
  • 1 cup uncooked black lentils
  • 1/2 onion
  • 1 bay leaf
  • 1 carrot
  • 1/4 cup greek or plain yoghurt
  • 2 salmon fillets
  • 3 chipotles in adobo sauce
  • 1/4 cup honey
  • 1/3 cup coconut oil
  • 2 Tbsp tamari sauce (or soy)
  • 1 garlic clove


Cook the lentils by placing them in a pot with the onion, carrot, bay leaf and some salt. Add 5 cups of water, let it boil, then reduce the heat, cover, and cook for about 20 minutes. For the eggplant, cut it in half, score it, and place over the stove to let its skin burn and turning it to make it’s flesh smoky. The flesh should be soft, so if its not soft when the skin has burned, put it under a broiler in the oven until it is. Scoop the flesh out and put it on a sieve to drain for 15 minutes. Add some salt, then put it on a food processor with the yoghurt and pulse for a couple seconds. Add some salt to the salmon, chop the garlic and chipotle, mix it with the honey, tamari, and coconut oil. It the oil doesn’t melt while mixing, place on the microwave for 10 seconds. Brush it over the salmon and place on the fridge for 20 minutes. When ready to cook, put the salmon on a baking sheet, turn the broiler on high, and place the salmon 6in beneath the broiler. let it cook for 5-6 minutes. If the top is browning and the inside is not ready yet, turn the broiler off and turn the oven to 350º and cook for another 5 minutes, until just done. Serve by making a bed of lentils, adding the eggplant and then the salmon, adding more sauce if needed.



Una rara combinación no siempre lleva a buenos resultados… pero de vez en cuando se logran cosas extraordinarias como éste platillo de salmón al chipotle y miel, sobre una cama de berenjena y otra de lentejas. Sabores mediterráneos combinados con algo de Mexicano, y un poco de Asia. Creo que la clave es la calidad del pescado y el tiempo perfecto de cocción. Definitivamente, comer este platillo viendo los Sopranos, fue la mejor parte de mi semana. (Es importante mencionar que casi tiro niños por las escaleras estos últimos días, y no era muy complicado mejorar mi semana). Pero aun así, un platillo extraordinario.

Receta (2 porciones):

  • 2 porciones de salmón con piel
  • 1 berenjena
  • 1/4 taza yoghurt griego o natural
  • 1 taza lentejas negras
  • 1/2 cebolla
  • 1 zanahoria
  • 1 hoja de laurel
  • 3 chiles chipotle en adobo
  • 1/4 taza de miel
  • 1/4 taza aceite de coco
  • 1 diente de ajo

Poner a cocinar las lentejas con la cebolla, zanahoria, laurel, un poco de sal, y 5 tazas de agua. Partir la berenjena a la mitad, con un cuchillo hacerle cortes diagonales  ponerla a rostizar directamente sobre el fuego en la estufa, hasta que la piel se queme y la carne está blanda. Si no se ablanda la carne lo suficiente, meterla al horno bajo la parrilla otros 10 minutos. Picar el chipotle y el ajo, combinarlo con el aceite de coco, miel y tamari. Si no se derrite el aceite mezclándolo, meterlo al microondas por 10 segundos. Cubrir el salmón con suficiente salsa y refrigerar or 20 minutos (mínimo). Sacar la carne de las berenjenas y dejarlas en una coladera por 15 minutos. Espolvorear con sal y meter a la licuadora con el yoghurt por unos segundos. Prender la parrilla del horno, poner el salmón en una charola para el horno, y ponerlo a dorar por 5-6 minutos, a 10cm de la parrilla. Si el centro no se ha cocinado del todo, prender el horno a 200ºC y dejarlo otros 5-6 minutos. Servir una cama de lentejas, seguida de una caba de berenjena, y finalmente el salmón, con más salsa y hace falta.




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