We made a unique creation of seasoned salmon over a bed of lentils for dinner, and it was healthy and nutritious so I thought I’d post this recipe. Originally, the seasoned salmon was by Christy, the lentils by Dad, and the lemon, from my tree! It refrigerated remarkably well for a second serving the next day.
Cooking Lentils Just Right
First the lentils were prepared. Lentils are easy and quick to prepare for a healthy and nutritious addition to any dish, and in case you were wondering how to cook lentils, here it is. Lentils do not need to be pre-soaked, unlike other legumes (beans), but optionally they can be. These lentils were soaked for 6 hours before cooking.
To cook the lentils follow these steps:
- Bring water to a boil.
- Pre-season the water to taste. For this recipe, we added pepper and a dash of turmeric to the water to give a hint of Indian cuisine.
- Add vegetables during boiling, just before adding in the lentils. For this recipe, we diced 3 carrots, 2 celery sticks and a parsnip.
- Add 1 lb. of dry lentils into the pot of of boiling water, with the water 2-3 inches above the lentils, bring the water back to a boil after adding in the lentils and then turn the heat down to low for a simmer.
- Be sure not to cook for too long, or the lentils will become soggy, so keep an eye on the pot. I recommend cooking for just 15-20 minutes. And, don’t worry, the lentils will expand and soak up most of the water, even if pre-soaked. If you need more water while cooking feel free to add more.
Dill Seasoned Salmon
The salmon recipe is easy.
- Buy 2 lbs. wild Alaskan salmon.
- Next season with herbs de Provence, salt and pepper to taste
- Add and snippets of fresh dill.
- Sauté the salmon in olive oil until done.
- Serve on top of the lentils and optionally garnish with fresh dill and lemon wedges.
I find this salmon to be easy to prepare making a delicious dish. Plus fresh fish, especially salmon, is very good for you, having a lot of protein and Omega 3 fatty acids.
Recipe Summary: Seasoned Salmon Over Lentils
- 3 Carrots
- 2 Celery Sticks
- 1 Parsnip
- 2 lbs. Salmon
- 1 lb. Lentils
- Dill
- Turmeric
- Ground Black Pepper
- Herbs de Provence
- Olive Oil
- 1 Lemon
- PREPARE LENTILS:
- Bring water to a boil.
- Add black pepper and dash of turmeric.
- Add just before adding in the lentils. 3 diced carrots, 2 celery sticks and a parsnip..
- Add 1 lb. of dry lentils into the pot of of boiling water, with the water 2-3 inches above the lentils.
- Bring water back to a boil after adding in the lentils and then simmer 15-20 mins.
- PREPARE SALMON
- Buy 2 lbs. wild Alaskan salmon.
- Season with herbs de Provence, salt and pepper to taste.
- Add and snippets of fresh dill.
- Sauté the salmon in olive oil until done.
- Serve on top of the lentils and optionally garnish with fresh dill and lemon wedges.
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You shouldn’t re-freeze Salmon. Can’t imagine how dry it was the following day after you reheated it.
With that said, fresh it must have been delicious!!(PS. Do not ever overcook Salmon :O )
Great work with your blog
I did refrigerate some and re-heated later and it was not dry at all.