This superfood-laden dish would make a perfect weeknight supper at any time of year.
Salmon and lentil pilaf
Prep 20 min | Total 45 min Plus 1 hour curing time
Pilaf ingredients:
1/2 cup dry green lentils
1 1/2 cups low-sodium chicken broth
1/2 cup uncooked black quinoa
1/3 cup chopped red onion
1/4 cup lemon juice
4 tsp extra-virgin olive oil
1/8 tsp hot-red-chili flakes
1/2 cup diced red peppers
1/4 cup chopped parsley
Salmon ingredients:
300 g sushi-grade skinless, boneless salmon fillet
2 tbsp kosher salt
1 tbsp lemon zest
1 tbsp honey, preferably manuka
1 1/2 cups chopped fresh dill
Method:
1. Combine lentils with broth in a large saucepan and set over high. Bring to a boil, then reduce heat to medium-low. Simmer, covered, for 10 min. Stir in quinoa and continue simmering, covered, until quinoa is tender, 18 to 20 more min. Add onion during the last 5 min of cooking. Remove from heat.
2. Whisk lemon juice with oil and chili flakes in a large bowl. Stir in peppers and parsley along with lentil mixture. Stir until coated. Cover and refrigerate until chilled, about 1 hour.
3. Slice salmon into 1/8-in.-thick slices at a 45-degree angle. Stir salt with lemon zest in a small bowl. Sprinkle half of salt mixture over bottom of a 9 × 13-in. baking dish. Microwave honey for 15 sec to loosen it. Drizzle half of the honey over the salt. Arrange salmon slices in 1 layer over salt and honey. Sprinkle with remaining salt mixture and drizzle with remaining honey. Generously season with pepper. Scatter 1 1/4 cups dill over salmon. Toss to coat salmon thoroughly. Reserve remaining dill. Cover with plastic wrap. Refrigerate for at least 1 hour.
4. Transfer salmon to a colander. Rinse slices under cold running water to remove salt, honey and dill. Pat salmon dry with a paper towel. Pack portions of pilaf into a 5-oz ramekin, then invert each mound onto a plate. Top with salmon slices. Garnish with reserved dill.
Serves 6 | Per serving 241 calories, 17 g protein, 22 g carbs, 10 g fat, 3 g fibre, 474 mg sodium. Excellent source of vitamin B6
Courtesy Claire Tansey, www.chatelaine.com