Ingredients
1 1/2 c dried lentils
1 tablespoon Extra Virgin Olive oil; divided
1 Sweet (vidallia) Onion; chopped
3 Cloves garlic; finely diced
2 teaspoons Ground cumin
1 teaspoon Hot red chili flakes ( I sprinkle on at the end so the kids don't get any)
1 Carrot, finely diced
1 stalk celery, finely diced
4 Roma Tomatoes, diced
1/4 cup Sun Dried Tomatoes, chopped
2 tablespoons fresh lemon juice
1/4 c Chopped fresh parsley
1/2 teaspoon Pepper
Salt to taste
1 1/2 lb Fresh Alaskan salmon fillet; skin on
1 ts Chopped fresh rosemary
Firsts, peel and smash garlic with the back of a large knife, let it sit for at least 10 minutes so it
releases the * allicin.
Rinse lentils thoroughly. Place in large bowl and soak in cool water for 10 minutes. Place lentils in a large pot with a pinch of sea salt and cover generously with water. Bring to boil and cook gently for about 20 minutes, until just tender. Don't overcook or you'll have lentil soup. Drain well, reserving some liquid to add to combined dish if too dry.
Meanwhile, heat 3 teaspoons oil in large cast iron pot and add onion. Cook gently for 3 minutes. Mince garlic and add to onion. Add cumin and hot pepper flakes. Cook for 30 seconds. Add carrot, celery and both dried and fresh tomatoes to skillet. Cook until carrots are just tender, and liquid from tomatoes has reduced. Add drained lentils, parsley, pepper and salt to skillet. Taste and adjust seasonings if necessary. Keep warm.
Brush a second grill pan with remaining 1 tsp oil. Sprinkle salmon with chopped rosemary. Cook for 1-2 minutes, skin side UP, or until slightly browned and crusty. Transfer salmon to a baking sheet lined with parchment paper (or leave in skillet if it is oven proof). Bake in preheated 400F/200C oven for 7 to 9 minutes, or until just cooked through. It's easy to overcook salmon. Salmon should be just barely pink on the inside when pulled apart with a fork. If you overcook it, it will be dry and tasteless.
Serve salmon on bed of lentils.
RETURN TO SIMPLY HEALTHY FAMILY
