A unique combination of flavors that work so well together. The baked salmon is cooked to perfection and served on top of a lentil and roasted beet salad that is incredibly delicious.
46 ozslices of salmon filetskin on or off, to your preference
3teaspoonsdijon mustard
3 lemonssliced thinly
3tablespoon flat leaf italian parsely chopped finely
1 1/2tablespoondillchopped finely
5 scallions 3 for the salad, 2 for the salmon
2 14ozcans of lentils
1 teaspoon honey
1small garlic clove finely minced
2tablespoonsorange vinegar
2whole oranges
3radisheschopped in small sticks or squares
Instructions
For the roasted golden beets:
Preheat the oven to 400° .
Wash the golden beets well and cut off the tops and bottoms.
Drizzle olive oil oven the beets and wrap in aluminum foil.
Place in a small baking sheet and cook for 1 hour.
When the beets are cooked, remove the skin. It will fall off easily, you can scrape it with a knife or even the aluminum foil it was baked in.
For the salad:
While the golden beets cook, drain and rinse the lentils.
Place the lentils in a bowl.
Add the radishes, I cut them into thin sticks.
Add the orange segments. To get the segments out of the orange, peel the entire skin of the orange, including the white pith. Cut the segments by cutting right at the line where each segment is separated. With a sharp knife, separate the segment from the fiber of the orange. Do this on top of the lentils mixture, and the juices from the orange will add extra flavor.
Chop 2 scallions using both the white and the green part. Chop 1 tablespoon of dill and add both herbs to the lentil mixture.
Add 1-2 tablespoons of the vinaigrette to the salad and mix well.
For the vinaigrette:
In a jar or dressing mixing container, add the extra virgin olive oil.
Add the orange vinegar.
Add 1 teaspoon of dijon mustard.
Add 1 tablespoon of honey.
Add the finely minced garlic clove.
Season with salt and pepper.
For the salmon:
Line a baking sheet with aluminum foil.
Drizzle olive oil and place the salmon pieces on top of the drizzles olive oil.
Season each piece of salmon with salt and pepper.
Add 1/2 teaspoon of dijon mustard to each piece of salmon.
Chop 2 scallions, the flat leaf parsely and 1/2 tablespoon of dill.
Spread the mustard all over the top of each salmon and sprinkle the herbs to cover the entire top of each fillet.
Cover the herbs with the lemon slices.
Bake the salmon in the 400° oven for 20 minutes for a medium well filet.
Plating:
Serve the salad on a plate and serve a salmon piece on top of the salad.
Drizzle extra vinaigrette on top of the salad and the salmon.