This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"If I were a jolly archbishop, On Fridays I'd eat all the fish up -- Salmon and flounders and smelts; On other days everything else."
-Ambrose Bierce, Author
This is one of my favorite dishes. It's a variation of one created by a chef friend of mine that he used to serve in his restaurant. It is an almost perfect meal. High fiber, legumes, salmon full of monounsaturated fats, rich flavors and veggies make it a complete Mediterranean Diet meal. Best of all it's really easy to cook and the whole recipe is less than 30 minutes start to finish.
Servings: 2 | Serving size: 4 ounces salmon with lentils
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10.
This recipe makes great leftovers for sandwiches or salads.
|1/2 cup||green lentils|
|1 tsp||olive oil|
|1 small||onion (diced)|
|2||carrots (peeled and diced)|
|fresh ground black pepper (to taste)|
|1/2 tsp||dried thyme|
|1/4 cup||white wine|
|2 tsp||unsalted butter|
|2 Tbsp||peach preserves|
|2 tsp||coarse ground mustard|
|spray olive oil|
|2 4 ounce||salmon filets|
Place the water in a medium sauce pan over high heat. When the water boils, add the lentils. Allow them to boil for about 15-20 minutes; you'll know that they are done when they are al dente.
While the lentils are cooking, place the olive oil in a medium skillet over medium heat. Add the onions and cook for 2 – 3 minutes, stirring frequently. Add the carrots and cook for about 7 – 8 minutes.
When the lentils are done, drain them and add them to the onions and carrots. Add the salt, pepper, thyme, white wine and butter. Cook until the wine has evaporated. Set aside.
Place a large skillet in the oven and preheat to 425°F.
Mix together the peach preserves and the mustard.
When the oven is hot, spray the pan with oil. Add the salmon, skin side down. Cook for about 5 – 6 minutes. Spread the peach mustard across the top of the filets and return to the oven (do not turn them over). Set the oven to broil and cook for another 2 – 3 minutes.
While the salmon is cooking, gently reheat the lentils. Divide them between two plates and then top with the cooked salmon. Serve.
Serving size: 4 ounces salmon with lentils
|Calories 539||Calories from Fat 149|
|% Daily Value|
|Total Fat 17g||26%|
|Saturated Fat 5g||23%|
|Monounsaturated Fat 8g|
|Trans Fat 0g|
|Total Carbohydrates 54g||18%|
|Dietary Fiber 18g||72%|
|Vitamin A 215%||Vitamin C 18%|
|Calcium 9%||Iron 28%|
|Vitamin K 29 mcg||Potassium 1286 mg|
|Magnesium 107 mg|