We just got back last night from a somewhat spontaneous and crazy road trip with our friend Tyler! We went to Florida to see the Orioles play Tampa for opening day and we stayed with my cousins in Orlando. The O’s swept the Rays for their opening series, which made us very happy, and we had a wonderful time hanging out with my cousins! At the second game we went to, we got to meet (and take a photo with) Brady Anderson and also with Roy Firestone.
But after spending 28 hours in the car over the past 4 days, it was good to come home and have a little time to myself today. I got a lot of school work done, did some errands, and made a new recipe for dinner tonight!
Salmon & Lentils (from The Good Housekeeping Cookbook with Recipes from America’s Favorite Test Kitchen)
- 1 cup of lentils, rinsed and picked through
- 2 1/4 cups of water
- 3/4 plus 1/8 teaspoon of salt
- 4 pieces salmon fillet with skin (6 oz. each)
- 1 teaspoon plus 2 tablespoons olive oil
- 1/8 plus 1/4 teaspoon coarsely ground black pepper
- 1 lemon
- 1 teaspoon Dijon mustard
- 4 teaspoons chopped fresh tarragon
- 1 tablespoon butter or margarine
- 1/4 cup finely chopped shallots
- 1/4 cup chopped fresh parsley
Preheat oven to 400 degrees. In 2-quart saucepan, combine lentils, water and 1/2 teaspoon of salt; heat to boiling over high heat. Reduce heat; cover and simmer until lentils are tender, 20-30 minutes. Drain.
Meanwhile, grease a 13″ by 9″ baking dish. With tweezers, remove any bones from salmon. Arrange fillets in a single layer in prepared baking dish. Rub with 1 teaspoon of oil and sprinkle with 1/8 teaspoon each of salt and pepper. Bake until fish is just opaque throughout, 15-20 minutes.
While salmon is baking, prepare dressing: From lemon, grate 1/2 teaspoon peel and squeeze 2 tablespoons juice. In small bowl, with wire whisk, whisk together lemon juice, mustard and remaining 1/4 teaspoon salt. Gradually whisk in remaining 2 tablespoons oil, then stir in 2 teaspoons tarragon.
In 10-inch skillet, melt butter over medium heat. Add shallots and cook, stirring, 2 minutes. Stir in lentils, lemon peel, and remaining 1/4 teaspoon pepper. Remove from heat and stir in parsley and remaining 2 teaspoons of tarragon. Spread lentil mixture on platter. Arrange salmon on top of lentils and spoon dressing over salmon.