Mustard Glazed Salmon w/ Lentils

I love salmon, and am always looking for new and interesting ways to cook it.  When I saw this recipe I had to try it.  Even if you're not a huge fan of mustard, you'll enjoy this meal as it doesn't have a strong mustard taste.  It just taste delicious! 

Heat broiler, with rack set 8 inches from the heat.  In a large, oven proof skillet, heat oil over medium high.  Add onion and cumin and cook until the onion is golden brown.

Add lentils to the skillet, stir and season with salt and pepper.

Meanwhile, rub the mustard on the salmon and season with salt and pepper.

Nestle the salmon fillets in the lentils and broil in the oven until opaque throughout.  Should be around 10 minutes.  Remove from the oven and sprinkle with cilantro to serve. 

Ok, I'm not going to lie to you guys --- this has a lot of potential, but just didn't turn out awesome.  It looks pretty, and the salmon tasted spectacular, but the lentils fell short.  This is the first time I've made lentils on the stove and oven, and they were way under cooked.  To adjust the recipe a bit, I would cook the lentils on the stove for around 10 more minutes, then add the salmon fillets and place in the oven.  If you try this recipe out and have better results let me know!  Lesson to everyone - not everything in the kitchen always turns out great... take a breath and move on! 

Mustard Glazed Salmon w/ Lentils

Serves 4

Adapted from Everyday Food Magazine

2 tablespoons olive oil

1 medium yellow onion, diced small

1/2 teaspoon ground cumin

2 tablespoons grainy mustard

4 skinless salmon fillets (4-6 oz)

2 14oz cans of lentils, rinsed and drained

1 cup fresh cilantro leaves, chopped

salt and pepper to taste

Heat broiler, with rack set 8 inches from the heat.  

In a large, oven proof skillet, heat oil over medium high.  

Add onion and cumin and cook until the onion is golden brown.

Add lentils to the skillet, stir and season with salt and pepper.

Meanwhile, rub the mustard on the salmon and season with salt and pepper.

Nestle the salmon fillets in the lentils and broil in the oven until opaque throughout, around 10 minutes.

Remove from the oven and sprinkle with cilantro to serve. 

Chicken & Lentil Burgers

I've been on a special diet lately -- mainly because I am allergic to something and it's been a long process to figure out what exactly it is.  Point is: my cooking has been pretty boring lately.  I have found some things that I've never tried though that I really do enjoy.  In a way, it's broadened my horizons, which is never a bad thing.  One of the things I've really started to like is lentils, plus they're great for you!

In a large skillet heat one teaspoon of oil over medium high heat.  Add chopped onion and cook until lightly golden, around 7 minutes.  Add cumin to the onions and cook until fragrant.  Transfer to a large bowl, and wipe out skillet with a paper towel.

I bought ground chicken breast from Whole Foods for this recipe, and you can find it at most grocery stores now.

In a bowl, add chicken, lentils, breadcrumbs, eggs, cilantro, salt and pepper to taste.  With your hands mix until combined into 4 patties.  

The meat is pretty tender and won't be as solid as a real hamburger, but you can work with it just the same.  In a skillet head 2 teaspoons of oil over medium.  Add patties and cook until golden brown and cooked through, 8-10 minutes.  

Serve on muffins with your desired toppings.  I used whole wheat thin muffins and just had mustard with it.  It was very tasty, the texture will take a little getting used to, but I really enjoyed this meal.  It fills you up very fast and is only around 350 calories -- not bad for a burger! :)

Chicken and Lentil Burgers

Adapted from Everyday Food Magazine

Serves 4

3 teaspoons extra virgin olive oil

1 medium onion, diced small

1/4 teaspoon cumin

3/4 pound ground chicken breast

1 can, 15 oz lentils, rinsed and drained

3 tablespoons fresh breadcrumbs

1 large egg, lightly beaten

1 tablespoon chopped fresh cilantro

4 muffins or buns

whatever toppings you like

In a large non stick skillet heat 1 teaspoon olive oil over medium high heat.

Add onion and cook until golden, around 7 minutes.

Add cumin, and cook until fragrant.

Transfer to a large bowl, and wipe out the skillet with a paper towel.

In the same bowl add the ground chicken, lentils, breadcrumbs, egg, cilantro, and salt and pepper to your taste.

Mix with your hands until it's thoroughly combined, and form 4 patties.

In the skillet, add the remaining 2 teaspoons of olive oil over medium heat.

Add patties and cook through and golden brown, 8-10 minutes, flipping once.

Serve over muffins or buns, and with whatever toppings you desire.

Enjoy!