Posted at Foodie Friday
This week has been so busy that I nearly didn't have a new recipe for you. Luckily this was quick and easy to whip up for dinner last night. Am I some kind of culinary heathen that I've never had lentils before? Perhaps so but I'm won over now, this was delicious and healthy too. It's not often you get a combination like that.
After dinner of course we had to feed Teddy, who had unfortunately missed out on the Salmon and Lentils. It was ok though, luckily Mikey has a not-so-secret stash of raisins for such emergencies. Teddy could relax and share raisins with Mikey all evening.
And of course before bed he gets a story read to him.
But that is enough of that.
Salmon with Warm Lentil Salad, slightly modified from Real Simple December 2009.
1 cup green lentils, rinsed
kosher salt and black pepper
2 tablespoons plus 1 teaspoon olive oil
skinless salmon fillet
2 tablespoons red wine vinegar
2 teaspoons wholegrain mustard
1/4 red onion, chopped
1/2 cup chopped fresh flat-leaf parsley
1 bunch arugula, torn (about 4 cups)
1 lemon, cut into wedges
Bring 4 cups water to a boil. Add the lentils and 1 teaspoon salt and simmer, stirring occasionally, until tender, 20 to 25 minutes; drain.
Meanwhile, heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Season the salmon with ¼ teaspoon each salt and pepper and cook until opaque throughout, 4 to 5 minutes per side.
In a large bowl, combine the vinegar, mustard, onion, parsley, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. I got to play with a new gadget thing I bought, chopping the parsley. Yes it was awesome.
Add the lentils and arugula to the vinaigrette and toss to combine. Serve with the salmon and lemon wedges.