What a beautiful, delicious, and easy meal. Healthy too. Big flakes of broiled salmon atop simmered lentils, all drizzled with mustard vinaigrette. I am not only going to buy the Great Food Fast cookbook, I think I will subscribe to Martha Stewart’s Everyday Food magazine, from which the recipes are drawn.
Salmon with Lentils and Mustard Vinaigrette
Adapted from a recipe from Everyday Food: Great Food Fast
Serves 4 people
- 1 c. dried lentils, rinsed and picked over
- 3 cups water
- 1 medium onion, chopped finely
- 2 stalks celery, chopped finely
- 4 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 good squeeze spicy brown mustard (about a tablespoon)
- Salt and pepper to taste
- 2 skinless fillets salmon — maybe 8 oz. a piece
Bring lentils and water to a boil in medium saucepan. Turn down heat, cover, and simmer for 5 minutes. Add onion and celery. Cover again and simmer for 20-25 minutes or until lentils are tender. Take off heat.
Preheat broiler and put top rack 4-6″ from heating element. Whisk olive oil, vinegar, mustard, and salt and pepper to taste in small bowl. Mix half of dressing into warm lentils and set aside.
Spray baking sheet with cooking spray. Season salmon fillets liberally with salt and pepper and place on baking sheet. Broil for 8-10 minutes, until salmon is opaque and cooked through.
Flake salmon into large pieces. Put lentils on serving platter and scatter salmon flakes on top. Drizzle with remaining dressing.
Serving suggestion: White or brown rice makes a nice complement to the lentils and salmon. Add a green vegetable or a green salad too and you’ll be feeling really virtuous.