Let's get the year started off right, shall we? We'll do a little traditional pairing of salmon and lentils. Go ahead and raise a glass to your health with this one. It's loaded with all kinds of good stuff for you and is tasty to boot.
Serves: 1 Time: 20 minutes Difficulty: Medium if you're a newbie
- 1 salmon fillet
- 1 T. grainy mustard
- 1 T. panko bread crumbs
- 1 scallion, chopped
- 1/2 lemon, juiced
- 1/4 c. red lentils
- 3/4 c. vegetable stock
- 1 clove garlic, smashed
- 1/4 onion
- olive oil
Bring the stock to a low boil. Add the lentils, garlic, and onion to the pot. Season with salt and pepper, cover, and cook to instructions - usually about 12 minutes.
While the lentils cook, season the salmon with salt and pepper. Spread the mustard on the flesh side and top with the bread crumbs. Heat 1 T. of oil in a pan. Cook the salmon crust-side down for 4 minutes or until the crust is golden brown. Flip and cook another 4-6 minutes.
Discard the garlic and onion. Plate the lentils, top with the salmon, followed by the scallions and lemon juice.