MAPLE GLAZED SALMON with BLACK LENTILS
MAPLE GLAZED SALMON with BLACK LENTILS
LENTILS:
-
3
tablespoons
extra-virgin olive oil
-
2
medium shallots,
finely chopped
-
1
fennel bulb,
chopped
-
2
carrots,
chopped
-
2
celery stalks,
chopped
-
2
cloves
garlic,
chopped or 1 tablespoon roasted garlic puree
-
1
teaspoon
ground cumin
-
1-2
teaspoons
salt
-
1
teaspoon
black pepper
-
1
teaspoon
white vinegar
-
1
cup
black dried lentils,
rinsed and drained
-
2
cups
veggie broth
SALMON:
-
4
salmon fillets
-
1/2
cup
maple syrup
-
1/3
cup
low sodium soy sauce
-
1/4
cup
orange juice
-
1
teaspoon
sea salt
-
½
teaspoon
ground black pepper
-
2
tablespoons
butter,
I used Harissa infused butter
Heat the oil in a saucepan over medium-low heat. Add the shallots, fennel, carrots and celery then cook gently, with occasional stirring, until just beginning to soften, 2-3 minutes. Add garlic; season with cumin, salt and pepper and stir.
Add the broth, lentils and vinegar. Bring to a boil, and then reduce heat to a simmer. Cover and cook until the lentils are tender but still somewhat al dente, about 20-25 minutes.
Season to taste with salt and pepper. Garnish with a few shavings of raw fennel.
Heat cast iron skillet in hot oven 15-20 minutes.
In a large bowl, whisk maple syrup, soy sauce, orange juice, salt and pepper. Place the salmon and the liquid mixture in a large resalable bag. Press the air out and allow fish to marinade for 15 minutes.
Add butter to cast iron skillet; swirl around to completely cover the bottom of pan.
Remove salmon from bag and place fish skin side down (without the marinade) for 4-5 minutes or until golden. Heat remaining marinade in small saucepan, 2-3 minutes or until sauce thickens. Baste the top part of the salmon with the sauce.
Transfer the pan back to the oven and cook 7-8 minutes, or until the tops of the salmon are nicely charred.
To serve, place the fish over a bed of warm lentils; and asparagus spears on the side. Drizzle some of the reserved maple sauce over the fish and Enjoy!