Grilled Salmon with Lentil Succotash
– courtesy Stir Kitchen & Beverage Co., Mississauga
6 oz salmon fillet, skin on
1 cup black lentils, rinsed
½ cup orange lentils, rinsed
3 ½ cups water
4 cups brown sugar
4 cups cider vinegar
2 tsp chopped garlic
½ red onion, finely diced
2 tsp chopped shallots
1 purple carrot, finely diced
¼ cup chopped herbs
1 cup grainy mustard
½ cup Dijon mustard
½ cup chopped capers
1 cup chopped parsley
3 tbsp chopped shallots
3 tbsp red wine vinegar
Salt and pepper
1 tbsp butter
1 tbsp olive oil
Preheat oven to 350°F. In a medium sized pot add black lentils and 2 cups of the water and until cook al dente.
In another medium sized pot add the rest of the water and the orange lentils and until cook al dente.
Meanwhile in a pot on medium heat bring sugar and cider vinegar to a boil and simmer until thick enough to coat the back of a spoon.
Sauté the garlic, onions, shallots and carrots together, add herbs to taste. Mix both the lentils and the carrot mixture together, set aside.
In a medium sized bowl mix together the grainy and Dijon mustard. Add the sugar and vinegar mixture to the mustard mix. Cool to room temperature (make ahead).
Mix together the capers, parsley, shallots, red wine vinegar (make ahead).
In a non-stick pan melt your butter and oil sear salmon skin side first. Put the salmon in the oven to finish cooking (5 to 7 minutes for a medium rare).
Serve with lentil succotash, topped with caper herb dressing.