Filed Under: Child, Dinner, Family Gathering, Fish, Pregnancy, Under 10 Mins

Grilled Salmon with Lentils and Mustard Butter

This combination has brain-building essential fatty acids from the salmon, complex carbs found in lentils and vitamins A and C from the peppers. And it tastes and looks good enough for company too

February 18th, 2010

Recipe by LeeAnne Wright

"The prep was very easy, even given the fact that I have two small children hanging onto my leg. I was also able to do it ahead of time: I washed and cut the vegetables and put them aside and prepared the mustard butter in the morning. One complaint: there were too many pots to clean!" - Christina De Lellis, Mom of Oliva, 3, and Daniel, 1, Toronto.
Servings
5 servings + 1 cup baby food
Prep Time
10 minutes

On the Table

35 minutes
Ingredients
  • ¼ cup softened butter
  • 3 tbsp grainy Dijon mustard
  • 1½ cup small brown lentils
  • 2 tbsp olive oil
  • 1 small red onion
  • 1 tbsp minced garlic (2 cloves)
  • 1 yellow pepper, cored and cut into strips
  • 1 cup chopped tomatoes (canned)
  • 1 cup vegetable stock + extra for baby meal
  • 1 tsp cinnamon
  • ½ cup chopped parsley
  • 2 tbsp fresh lemon juice
  • 1½ lb skinless salmon cut into 5 full portions and one half portion
Directions
  1. 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.

  2. Bring large pot of water to a boil. Add lentils and reduce heat slightly to simmer for 25 minutes. Remove pot from heat.

  3. 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.

  4. 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.

  5. 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.

  6. Serve 5 portions of lentils topped with a salmon fillet and mustard butter.

Nutrients Per Serving

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.

Grilled Salmon with Lentils and Mustard Butter
Photography by Michael Alberstat

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