February 18th, 2010
Recipe by LeeAnne Wright
Mash together butter and mustard on a piece of plastic wrap. Using plastic wrap, form the butter into a log shape and wrap to seal. Refrigerate until ready to serve salmon.
Bring large pot of water to a boil. Add lentils and reduce heat slightly to simmer for 25 minutes. Remove pot from heat.
In a large frying pan, heat oil over medium heat; add onions, garlic and peppers and sauté until tender. Add tomatoes, stock and cinnamon and cook uncovered for 5 minutes.
Drain lentils and add to pan. Stir in parsley and lemon juice. Set aside ½ cup of lentils for baby. Taste and season with salt and pepper. Set lentils aside and keep warm.
Preheat a cast iron grill pan over high heat. Spray salmon lightly with oil and season 5 portions of salmon with salt and pepper. Grill salmon for 5 minutes, then turn and continue to grill for 4 minutes.
Serve 5 portions of lentils topped with a salmon fillet and mustard butter.
513 calories, 22 g fat, 79 mg calcium, 618 mg sodium, 39 g carbohydrates, 7 g fibre, 41 g protein. Excellent source of thiamin, riboflavin, niacin, vitamin B6, vitamin B12, vitamin C, vitamin D, folate, magnesium, iron and zinc.