I hope everyone reading this had a great Halloween! We did, and it was filled with more candy than we needed to consume. Not that we let it stop us from consuming it. We had two days of grabbing fun size Snickers bars and Reese’s Cups at will as we passed by the candy bucket. It was fun while it lasted, but I woke up this morning feeling decidedly blah. My stomach was in no mood for food and I lacked energy. I usually feel like this when I don’t get enough of the good stuff, and I took that as a clue to do a little better. Breakfast was a simple cup of tea, so by lunch I was actually hungry and ready to eat. I was able to pull together this salmon over a bed of lentils in about 30 minutes from start to finish, and it was perfect for a decent meal after overindulging on candy. It gets extra bonus points for tasting great.
2 cups Water
1/2 cup dried Lentils
1/2 teaspoon Salt
2 Salmon Fillets, 3-4 ounces each
1 Tablespoon Olive Oil
2 teaspoons Rice Wine Vinegar, or other mild vinegar
1 teaspoon Dijon Mustard
1/4 teaspoon Sugar
2 Tablespoons Red Onion, finely diced
Sliced Green Onion, for garnish (optional)
Kosher Salt and Black Pepper
Bring water to a boil and add the lentils. Cook until tender, about 25 minutes. In the last 2-3 minutes of cooking, stir in the 1/2 teaspoon salt. Drain and set aside.
While the lentils are cooking, heat a little olive oil in a skillet. Season the salmon with salt and pepper. Place in hot pan and cook for 3-4 minutes each side.
While the salmon cooks, combine olive oil, vinegar, mustard, sugar, and red onion in a medium bowl. Whisk to combine, then season with salt and pepper. Add lentils to the bowl and stir gently.
To serve, place lentil salad on a plate. Top with salmon and green onions, if using. This serves two, but can easily be doubled to serve four for dinner.
*Adapted from Real Simple Magazine*