Henry Meer's Mustard Baked Salmon with Lentils
A top chef adds pizzazz 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 ounces salmon fillets
- 1/2 cup coarsely chopped Italian parsley
- Rinse lentils. Combine with carrots, turnips, celery, leeks, onion, garlic, bay leaf, and 1/2 cup olive oil in a pot. Saute over medium heat for 5 minutes. Add water and cover. Let simmer slowly for one hour or until tender.
- Turn off the heat and add vinegar.
- 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.
- Stir parsley into lentils and divide among four plates. Place a fillet atop each plate of lentils and serve.
Per serving: 936 kcal cal., 54 g fat (8 g sat. fat), 70 g carb., 32 g fiber, 6 g sugar, 44 g pro., 128 mg calcium, 9 mg iron. Percent Daily Values are based on a 2,000 calorie diet