Ginger Mustard Salmon with Green Lentils
Ingredients
for the salmon
- 2 pounds salmon
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 2 tablespoons fresh ginger, finely chopped
- 3 tablespoons whole grain mustard
- fresh parsley, chopped, for topping
for the green lentils
- 2 cups green lentils
- 4 ounces pancetta, cubed
- 1/2 cup yellow onion, diced
- 1/2 cup carrots, diced
- 1 tablespoon fresh ginger, finely chopped
- 3 garlic cloves, chopped
- 6 cups chicken stock
- 1/2 teaspoon kosher salt
- 1 tablespoon sherry vinegar
- fresh parsley, chopped, for topping
Instructions
for the salmon
- Turn the oven to 425 degrees.
- 15 minutes before cooking, remove the salmon from the fridge. Evenly distribute the oil and salt on the fish.
- Add the chopped ginger and mustard to the salmon. Gently rub the ingredients evenly over the salmon. Set aside.
- After 15 minutes, place the salmon in the oven. Bake for 10-12 minutes, or until the salmon reaches 145 degrees for well done, 125 degrees for medium.
- Remove salmon from the oven and cover with foil. Let sit for 10 minutes. Serve with ginger green lentils (recipe below) and top with parsley.
for the green lentils
- In a large sauce pan, combine the pancetta, onion, carrots, ginger and garlic. Cook over medium heat for 8 minutes. Stir frequently. Meanwhile, rinse the green lentils with cold water and set aside.
- Add lentils to the pan and stir to coat. Cook for one minute. Pour in the chicken stock and increase the heat to high. Bring to a boil, reduce the heat to medium low and simmer partly covered with a lid for 25-30 minutes.
- Serve warm with or without the cooking liquid. Top with parsley.
Notes
Add salt to lentils once they have cooked all the way. Adding salt to lentils before cooking affects the texture of the cooked lentil.