Tuesday, March 30, 2010

salmon with arugula and warm lentil salad

Since I had the baby, dinner is all about what is easy. But it also still needs to be up to my dinner standards.
This dish fits the bill perfectly.
The lentils are very flavorful and hearty as a side dish. They could be a meal if you are as big a fan of lentils as I am.
They also would go great not just with the salmon, but with most main dishes. I think a grilled or roasted chicken would be good with the tangy mustard flavor of the lentils.

Salmon with arugula and warm lentil salad
(modified from a Real Simple recipe)
makes 4 servings

1 pound cooked lentils (I cheated and used Trader Joe's steamed lentils)
2 tablespoons plus 1 teaspoon olive oil
4 pieces skinless salmon fillet
4 tablespoons red wine vinegar
4 teaspoons Dijon mustard
1/2 red onion, chopped
1 cup chopped fresh flat-leaf parsley
1 bunch arugula, torn (about 4 cups)
1 lemon, cut into wedges
kosher salt
ground black pepper

heat lentils microwave or on stove top until very warm
mix together 2 tablespoons oil, the vinegar, mustard, onion and parsley
season to taste with salt and pepper
stir in lentils and set aside

heat remaining 1 teaspoon oil in a skillet on medium-high heat
season salmon with salt and pepper
cook salmon about 4 minutes on each side, or until opaque

To serve mound about 1 cup of arugula on the plate, spoon lentils over arugula.
Serve fish on the side with a wedge of lemon.

I also served this with some lemon-herb poached baby artichokes that I had left over from the previous night.