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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!
