Looking for a dish full of protein and iron that's easy and full of flavor? Earthy lentils. Bright cilantro dressing. Flaky buttery salmon (without any butter added!). My daughter thoroughly enjoyed this dish too (she practiced her pincer grasp with the lentil mixture and salmon - no dressing or her due to honey in the stone ground mustard and salt).
Servings: 4 Prep: 10 minutes Total Time: 45 minutes
1 cup green lentils, rinsed
1/2 red onion, chopped
2 large celery stalks, chopped
1 green onion, chopped
2 tablespoons red-wine vinegar
1 tablespoon olive oil
1 tablespoon stone ground mustard
1 garlic clove, minced
1/3 cup chopped fresh cilantro
pinch of sea salt
4 salmon fillets (about 4-6 ounces each)
- Combine lentils and 2 1/2 cups water in a medium saucepan. Bring to boil; reduce heat, and simmer covered for about 5 minutes. Add onion and celery; cover and continue cooking until liquid is mostly absorbed and lentils are tender - about 20 minutes.
- While lentils are cooking, in a small bowl, whisk together vinegar, oil, mustard, garlic, cilantro, green onions, and salt. Set aside.
- Heat broiler on high (I used my toaster oven). Cover baking sheet (or tray since I used the toasted oven) with aluminum foil. Arrange salmon on sheet. Broil until opaque throughout, about 10 minutes.
- Once lentil mixture is done, toss half of dressing with lentil mixture (if offering to a child less than one year old, set aside some of the lentils prior to dressing). Spoon lentils onto plates or deep bowls, top with salmon, drizzle with remaining dressing.