Pan-Seared Salmon with Lentil & Quinoa Salad

I'm currently eating this salad as I type out the recipe for this blog...it's soooo good! I found it in Rachel Ray's magazine. I've been trying to eat more salmon and apparently I've been eating the wrong kind of salmon in the past. I got a bag of sock-eye salmon at Costco and split the bag with my aunt. This salmon comes with the skin-on and it's pretty amazing! Not fishy at all and thick cuts of meat. I'll definitely be making more salmon dishes with this! The recipe serves four but I didn't want to use all my salmon up in one dish so I still made the four servings for the salad and only added one salmon fillet. I also added a tilapia fillet in case I didn't like the salmon. The way the fish is cooked, it comes out really buttery tasting. I added more lemon juice to my fish just because. I shredded my fish and added it to the salad, instead of putting the whole fillets on the salad. I will definitely make this again and again!!!

Pan-Seared Salmon with Lentil & Quinoa Salad (4 servings) (Rachel Ray Magazine):

3/4 c dried lentils, picked free of hard stones
3/4 c quinoa, rinsed and drained
2 small lemons, juiced (4 tbsp)
1 tbsp Dijon mustard
1/4 c plus 1 tbsp EVOO
4 skin-on salmon fillets
1/2 c minced red onion
1 c chopped flat-leaf parsley
Salt and pepper to taste

In separate saucepans, cook lentils and quinoa according to pkg directions. Drain and cool. Meanwhile, in a large bowl, whisk the lemon juice and mustard. Gradually whisk in 1/4 c EVOO; season with salt and pepper. Reserve 1/4 c of the vinaigrette.

In large skillet, heat remaining 1 tbsp EVOO and half of the reserved vinaigrette over med-high. Add the salmon, skin side down. Cover, reduce heat to med and cook until the fish flakes apart easily with a fork, about 8 minutes.

Add the quinoa, lentils, onion and 3/4 c parsley to the bowl with the vinaigrette. Toss to combine; season. Divide among plates and serve the fish on top (or shred the fish and combine into the salad). Drizzle with the remaining vinaigrette and top with the remaining parsley. Enjoy!




Lentil & Quinoa...






Fish added...Enjoy!