Yield: 1 servings
|1½ cup||Dried green lentils 375 mL|
|4 teaspoons||Olive oil; divided 20 mL|
|1||Onion; chopped 1|
|2||Cloves garlic; finely chopped 2|
|1 teaspoon||Ground cumin 5 mL|
|¼ teaspoon||Hot red pepper flakes 1 mL|
|1||Carrot; finely diced 1|
|1||Stalk celery; finely diced 1|
|1 cup||Tinned plum tomatoes; pureed with juices|
|; 250 mL|
|¼ cup||Chopped fresh parsley 50 mL|
|½ teaspoon||Pepper 2 mL|
|Salt to taste|
|1½ pounds||Fresh salmon fillet; skin removed, cut|
|; in 6 pieces 750 g|
|1 teaspoon||Chopped fresh rosemary 5 mL|
Place lentils in a large pot and cover generously with water. Bring to boil and cook gently for 25 to 35 minutes, until just tender. Drain well.
Meanwhile, heat 3 tsp/15 mL oil in large non-stick skillet and add onion and garlic. Cook gently for 5 minutes. Add cumin and hot pepper flakes.
Cook for 30 seconds.
Add carrot, celery and 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 non-stick skillet with remaining 1 tsp/5 mL oil. Sprinkle salmon with rosemary. Cook for 1 to 2 minutes per side, or until slighly 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.
Serve salmon on bed of lentils. Converted by MC_Buster.
NOTES : From Bonnie Stern's "Simply HeartSmart Cooking" comes this rendition of a popular French Bistro dish. Makes 6 servings.
Converted by MM_Buster v2.0l.