- Skill Level: Intermediate
- Serves: 4
- Start to Finish: less than 2 hours
- Prep: 15 minutes
- Cook: 1 1/4 hours
- 287mg Sodium
- 70g Carbs
- 32g Fiber
- 54g Fat
- 8g Saturated Fat
- 6g Sugars
- 44g Protein
- 128mg Calcium
- 9mg Iron
A top chef adds pizazz to this power fish, high in omega-3 oils, protein vitamin A, the B-group vitamins.
- 2 cups lentils
- 1 cup diced carrots (about 1/4-inch diameter)
- 1/2 cup diced turnips (about 1/4-inch diameter)
- 1/2 cup diced celery
- 1 cup chopped leeks
- 1/2 cup chopped onion
- 6 whole cloves garlic
- 1 bay leaf
- 1/2 cup plus 1/4 cup olive oil
- 4 cups water
- 2 tablespoons tarragon vinegar
- 1/4 cup large-grain or Dijon mustard
- 4 (3-ounce) salmon fillets
- 1/2 cup coarsely chopped Italian parsley
1. Rinse lentils. Combine with carrots, turnips, celery, leeks, onion, garlic, bay leaf, and 1/2 cup olive oil in a pot. Sauté over medium heat for 5 minutes. Add water and cover. Let simmer slowly for one hour or until tender.
2. Turn off the heat and add vinegar.
3. Preheat oven to 425 degrees. Blend together mustard and remaining olive oil; spread mixture onto fish fillets. Lightly oil a cooking rack (or coat with cooking spray) and place it in a roasting pan. Place fillets on the rack and cook for 10 minutes.
4. Stir parsley into lentils and divide among four plates. Place a fillet atop each plate of lentils and serve.