Ingredients:<\/span> Instructions:<\/span><\/p>\n Prepare Lentils:<\/p>\n Combine lentils, water, and a little salt (1 tsp\/ ) in saucepan. Bring to a boil and then reduce to a simmer. Cook with lid askew (partially covered) for 10 minutes, stir from time to time. Add carrots and leek, continue to cook about 10 minutes more. Add mustard, olive oil, black pepper and some salt (keep warm, I kept it on the stove with no heat)<\/p>\n Prepare Filet:<\/p>\n I started this process after I added the carrots and leeks to the lentils above. Source:<\/span><\/p>\n https:\/\/blog.freshdirect.com\/sustainable-steelhead-fish-recipes\/<\/p>\n","protected":false},"excerpt":{"rendered":" Name: Jane Zimmy Class Year: 1974 Country of Residence: USA Why is this recipe great? What\u2019s its backstory? I\u2019m living alone and getting delivery from various sources \u2013 lost weight … Continue reading Salmon with Lentils<\/span>
\n1 salmon filet (1 portion 6-8 oz\/about 175-200 grams)
\nGreen lentils (1 cup\/128 grams)
\nWater (2. \u00be cups\/650 ml)
\nCarrots (2 medium, I used 3) peels and cut into thin rounds
\nLeek (1) -white part only, washed and cut into thin rounds
\nMustard (Dijon or whole grain) \u2013 1 tablespoon\/15 grams
\nSherry Vinegar\/Wine Vinegar \u2013 1 tablespoon\/15 grams
\nOlive oil
\nBlack Pepper
\nSalt (recipe called for Kosher Salt, I used whatever was around)<\/p>\n
\nSeason filet with salt. Heat a thin layer of olive oil in non-stick pan (or cast iron \u2013 which I don\u2019t have) recipe says use medium high heat \u2013 I just set it to slightly below high. Once heated add the file skin side down, reduce heat slightly. Recipe says to cook for 4 minutes but I probably cooked for 6 minutes, then flipped the filet and cooked for 2 more minutes.<\/p>\n![\"Salmon](\"http:\/\/new.alumnae.mtholyoke.edu\/europe\/files\/2020\/04\/Jane-Zimmy-Salmon-and-Lentils-1-rotated.jpg\")
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