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
Getting more seafood in your diet is one of the basics of the Mediterranean diet. There are a lot of great options but people are often afraid of cooking fish.
The simple technique in today's featured recipe, Mustard Glazed Salmon with Lentils, is one that you can use over and over. Simply find a rub or a glaze that you like for your fish. Place the fish on a baking sheet and spread the glaze or rub evenly over the top. Place the baking sheet under the broiler and set a timer.
It may take you a few dinners to get the timing just right — in my oven it is 7 minutes for medium rare. You might like the fish done a little more, so 10 or 11 minutes may work for you.
Servings: 2 | Serving size: 4 ounces salmon with lentils
Cooking Time: 30 Minutes
This recipe can be multiplied and makes great leftovers for sandwiches or salads.
3 quarts water
1/2 cup green lentils
1 tsp. olive oil
1 small onion (diced)
2 carrots (peeled and diced)
1/4 tsp. salt
to taste fresh ground black pepper
1/2 tsp. dried thyme
1/4 cup white wine
2 tsp. unsalted butter
2 tsp. 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.
While the lentils are cooking place the olive oil in a medium skillet over medium heat.
Add the onions and cook for 5 minutes. Stir frequently.
Add the carrots and cook for 8 minutes. Stir frequently.
When the lentils are done drain them and add to the onions and carrots.
Add the salt, pepper, thyme, white wine and butter.
Cook until the wine has evaporated. Reduce the heat to low.
Preheat the oven to broil.
Mix together the peach preserves and the mustard.
Place the salmon filets on a baking tray and spread the peach mustard mixture across the top of the filets.
Place the tray in the oven under the broiler.
Cook for about 8 to 10 minutes.
While the salmon is cooking gently reheat the lentils.
Divide the lentils between two plates and then top with the cooked salmon.
Serving size: 4 ounces salmon with lentils
|Calories from Fat 216
|% Daily Value
|Total Fat 24g
|Saturated Fat 8g
|Monounsaturated Fat 8g
|Trans Fat 0g
|Total Carbohydrates 32g
|Dietary Fiber 6g
|Vitamin A 81%
|Vitamin C 12%
|Vitamin K 18mcg
|Potassium 735 mg