Maple Glazed Salmon with Lentils
Servings
2Serving size
1 four ounce salmon filet with about 1 cup lentilsThis recipe can be multiplied but does not make very good leftovers.
Ingredients
| 2 tsp. Olive oil |
| 1 Large stalk Celery, raw (diced) |
| 2 medium Carrots, raw (peeled and diced) |
| 1/2 cup, dried Red Lentils |
| 1/2 cup Water |
| 1 cup No salt added vegetable stock |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 1 tsp. Dried marjoram |
| 2 tsp. Olive oil |
| 8 Ounces Fresh atlantic salmon (2 four ounce filets) |
| 4 tsp. Maple syrup |
Instructions
When the oil is hot add the celery and carrots and cook for about 5 minutes. Stir frequently.
Add the lentils and stir.
Add the water, stock, salt and marjoram.
Reduce the heat until the liquid is simmering.
Cook for about 20 to 25 minutes until the lentils are just soft. Stir occasionally.
When the lentils are about halfway done set the oven to broil.
Place a large skillet in the oven.
When the lentils are done add 1 teaspoon olive oil, stir and reduce the heat to low.
Add 1 teaspoon olive oil to the skillet in the oven and add the salmon filets.
Top each filet with 1 teaspoon of maple syrup and return the pan to the oven for about 4 minutes.
Turn the salmon over and top each with 1 teaspoon maple syrup. Cook for another 4 - 6 minutes.
Serve the lentils topped with the cooked salmon.
There will be a little sauce in the bottom of the skillet to drizzle over the salmon.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This recipe has it all.
It’s simple and quick and has great savory flavor that’s complemented by the sweetness of the seared fish and marjoram.
The lentils are full of flavor and have lots of great quality fiber.