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Kosher recipe: Succulent Roasted Salmon with Lentils
Published: 02/02/2009 by Chef Mendy
Serves 4 - Prep time: 10 minutes INGREDEIENTS 3/4 cup lentils 1/2 small onion, chopped 1 large celery stalk, chopped 2 tablespoons red-wine vinegar 1 tablespoon olive oil 1 tablespoon Dijon mustard 1 clove garlic, minced 1/3 cup chopped fresh parsley Coarse salt and ground pepper 4 skinless salmon fillets (6 ounces each) Nonstick cooking spray DIRECTIONS 1) Heat broiler. Combine lentils and 2 1/2 cups water in a medium saucepan. Bring to a boil; reduce heat, and simmer, covered, 5 minutes. Add onion and celery; cover, and continue cooking until lentils and vegetables are just tender, 15 to 25 minutes more. Drain, reserving cooking liquid. Transfer lentils and vegetables to a medium bowl. 2) In a bowl, whisk 2 tablespoons reserved cooking liquid with vinegar, oil, mustard, garlic, and parsley; season with salt and pepper. Toss half the dressing with the lentil mixture. 3) Meanwhile, season salmon with salt and pepper. Coat a baking sheet with cooking spray. Arrange salmon on sheet; broil until opaque throughout, 8 to 10 minutes. Spoon lentils onto plates; top with salmon, flaking it into large pieces, if desired. Drizzle with remaining dressing. Note: Choped celery leaves add wonderful flavor to the lentils. Use them in place of or in addition to the parsley. Total time: 45 minutes Live Eat Be Happy MB
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