Salmon With Lentil and Green Bean Salad
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 441441 cal |
| pro | 22 g22g pro |
| total fat | 22 g22g total fat |
| sat. fat | 3 g3g sat. fat |
| carb | 42 g42g carb |
| fibre | 10 g10g fibre |
| chol | 21 mg21mg chol |
| sodium | 633 mg633mg sodium |
| potassium | 992 mg992mg potassium |
| % RDI: | - |
| calcium | 99 calcium |
| iron | 4646 iron |
| vit A | 7171 vit A |
| vit C | 3232 vit C |
| folate | 136136 folate |
Ingredients
- 2 tbsp olive oil 2 tbsp olive oil
- 2 carrots , diced2 carrots, diced
- 1 onion , diced1 onion, diced
- 1 rib celery , diced1 rib celery, diced
- 1 jalapeño pepper , seeded and finely chopped1 jalapeño pepper, seeded and finely chopped
- 1 clove garlic , minced1 clove garlic, minced
- 1 tbsp ground coriander 1 tbsp ground coriander
- 1-1/2 tsp ground cumin 1-1/2 tsp ground cumin
- 1 tsp salt 1 tsp salt
- 3/4 tsp pepper 3/4 tsp pepper
- 1 cup dried green lentils 1 cup dried green lentils
- 2-1/2 cups green beans , trimmed and quartered2-1/2 cups green beans, trimmed and quartered
- 1/2 cup chopped tomato 1/2 cup chopped tomato
- 2 salmon fillets , (3 oz/85 g each)2 salmon fillets, (3 oz/85 g each)
- Vinaigrette:
- 3 tbsp extra-virgin olive oil 3 tbsp extra-virgin olive oil
- 2 tbsp lemon juice 2 tbsp lemon juice
- 1 pinch salt 1 pinch salt
- 1 pinch pepper 1 pinch pepper
Preparation
In saucepan, heat half of the oil over medium heat; cook carrots, onion, celery, jalapeño pepper and garlic, stirring, until softened, about 4 minutes.
Stir in coriander, cumin, 3/4 tsp of the salt and 1/2 tsp of the pepper; cook, stirring, for 2 minutes.
Add lentils and 3 cups water; bring to boil. Reduce heat and simmer, adding more water if mixture dries out, until lentils are tender, 25 to 30 minutes.
Stir in green beans and tomato; cover and cook until beans are tender, about 5 minutes. Let cool for 15 minutes.
Meanwhile, brush salmon with remaining oil; sprinkle with remaining salt and pepper. Broil on greased baking sheet, 3 inches (8 cm) from heat, until fish flakes easily when tested, 4 to 6 minutes.
Vinaigrette: In small bowl, whisk together oil, lemon juice, salt and pepper.
To serve, divide lentil mixture among 4 plates. Break salmon into chunks and scatter over top; drizzle with vinaigrette.
Stir in coriander, cumin, 3/4 tsp of the salt and 1/2 tsp of the pepper; cook, stirring, for 2 minutes.
Add lentils and 3 cups water; bring to boil. Reduce heat and simmer, adding more water if mixture dries out, until lentils are tender, 25 to 30 minutes.
Stir in green beans and tomato; cover and cook until beans are tender, about 5 minutes. Let cool for 15 minutes.
Meanwhile, brush salmon with remaining oil; sprinkle with remaining salt and pepper. Broil on greased baking sheet, 3 inches (8 cm) from heat, until fish flakes easily when tested, 4 to 6 minutes.
Vinaigrette: In small bowl, whisk together oil, lemon juice, salt and pepper.
To serve, divide lentil mixture among 4 plates. Break salmon into chunks and scatter over top; drizzle with vinaigrette.
Source : Canadian Living Magazine: May 2011
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