Grilled Wild Salmon with Braised Lentils, Orange Balsamic Reduction

by Gavan on January 9, 2009

Grilled Salmon with Braised Lentils

There are plenty of good reasons to eat salmon: It tastes good. It’s easy, fast and aesthetically pleasing to prepare. It’s incredibly healthy; no common fish delivers more of the omega-3 fatty acids that help keep arteries clear and hearts strong. The past decade has shown that these fatty acids may also strengthen the immune system and eyesight, and even improve mental health. As a chef and self professed health nut I definitely go for wild over farmed.

RECIPE:
Serves 2

2 x 6 oz wild salmon portions
1/2 cup green lentils – dry
1/2 red onion – fine dice
1 cup carrot – diced
1 garlic clove – minced
1/4 tsp curry powder
1/4 tsp chili flakes
1 bay leaf
1 tbsp olive oil
3 cups broth (approx)

DIRECTIONS:
Preheat medium saute pan on medium-low heat. Add 1 tbsp olive oil and saute onions and garlic for 2-3 minutes. Do not brown. Add curry powder and chili flakes. Cook for another minute. Add carrots to onions for additional 3 minutes, stirring occasionally. Finally add dried lentils and bay leaf and mix together. Saute everything for 3 minutes. This will ‘toast’ the lentils and intensify the overall flavor. Continue by adding 1/2 the broth. Cover and simmer on medium heat. Do not boil or broth will evaporate too quickly.

Braised Lentils

Once lentils have absorbed the broth check for tenderness and add more broth if necessary. Cooked lentils should be soft but not mushy. Taste and season with S&P.

ORANGE BALSAMIC REDUCTION:

2 tbsp. balsamic vinegar
2 tbsp. orange juice
2 tsp. agave / honey
1/8 tsp. ground ginger

DIRECTIONS:
Pop all the above in a small saucepan and simmer on medium low heat until reduced by half. Be Careful not to walk away and forget about it as it will burn. That’s it!

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients.

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