ALASKA SEAFOOD with FRENCH LENTILS
Prep Time: 15 Cook Time: 30
Servings: 4
In large (12-inch) nonstick pan or stockpot, melt butter over medium heat. Stir in leeks and celery; cook 3 to 5 minutes, until leeks are soft. Stir in wine, water, dill and parsley. Bring to a simmer; add salt and pepper to taste. Rinse any ice glaze from frozen Alaska Seafood portions under cold water. Turn off heat and gently add seafood to liquid, skin side down. Return heat to a simmer.
Once simmering, cover pan and cook 4 to 5 minutes for frozen seafood or 2 minutes for fresh/thawed fish. Turn off heat and let seafood rest 5 minutes or until seafood is opaque throughout. Remove seafood, cover and keep warm.
Bring poaching liquid to a boil. Stir in lentils; simmer 5 minutes or until lentils are cooked. While lentils are cooking, blend chives, tarragon, mustard, lemon juice and butter in a small bowl.
To serve, portion 1 cup lentil-leek mixture onto plate or shallow bowl, top with a seafood portion and 1 tablespoon herb butter.
Nutrients per serving (with Alaska Salmon): 686 calories, 23g total fat, 12g saturated fat, 30% calories from fat, 129mg cholesterol, 50g protein, 60g carbohydrate, 14g fiber, 273mg sodium, 87mg calcium, and 820mg omega-3 fatty acids.
Once simmering, cover pan and cook 4 to 5 minutes for frozen seafood or 2 minutes for fresh/thawed fish. Turn off heat and let seafood rest 5 minutes or until seafood is opaque throughout. Remove seafood, cover and keep warm.
Bring poaching liquid to a boil. Stir in lentils; simmer 5 minutes or until lentils are cooked. While lentils are cooking, blend chives, tarragon, mustard, lemon juice and butter in a small bowl.
To serve, portion 1 cup lentil-leek mixture onto plate or shallow bowl, top with a seafood portion and 1 tablespoon herb butter.
Nutrients per serving (with Alaska Salmon): 686 calories, 23g total fat, 12g saturated fat, 30% calories from fat, 129mg cholesterol, 50g protein, 60g carbohydrate, 14g fiber, 273mg sodium, 87mg calcium, and 820mg omega-3 fatty acids.
2 Tablespoons butter
2 leeks (white and light green part only), sliced
2 celery stalks (about 1-1/2 cups), sliced
1 cup chardonnay
3 cups (24 oz.) water
1/4 cup chopped fresh dill
2 Tablespoons chopped parsley
Sea salt and fresh ground pepper, to taste
4 Alaska Seafood portions (4 oz. each)
2 cups French Le Puy or red lentils
1 Tablespoon chopped fresh chives
1 Tablespoon chopped fresh tarragon
2 teaspoons grainy mustard
2 teaspoons fresh lemon juice
4 Tablespoons softened butter
2 leeks (white and light green part only), sliced
2 celery stalks (about 1-1/2 cups), sliced
1 cup chardonnay
3 cups (24 oz.) water
1/4 cup chopped fresh dill
2 Tablespoons chopped parsley
Sea salt and fresh ground pepper, to taste
4 Alaska Seafood portions (4 oz. each)
2 cups French Le Puy or red lentils
1 Tablespoon chopped fresh chives
1 Tablespoon chopped fresh tarragon
2 teaspoons grainy mustard
2 teaspoons fresh lemon juice
4 Tablespoons softened butter