Salmon with Warm Lentils

Taken from Real Simple. Looks easy enough.

Serves 4 Hands-On Time: 30m Total Time: 30m

Ingredients

• 1 cup green lentils, rinsed
• kosher salt and black pepper
• 2 tablespoons plus 1 teaspoon olive oil
• 1 1/4 pounds skinless salmon fillet, cut into 4 pieces
• 2 tablespoons red wine vinegar
• 2 teaspoons Dijon mustard
• 1/4 red onion, chopped
• 1/2 cup chopped fresh flat-leaf parsley
• 1 bunch arugula, torn (about 4 cups)
• 1 lemon, cut into wedges

Directions

1. Bring 4 cups water to a boil. Add the lentils and 1 teaspoon salt and simmer, stirring occasionally, until tender, 20 to 25 minutes; drain.
2. Meanwhile, heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Season the salmon with ¼ teaspoon each salt and pepper and cook until opaque throughout, 4 to 5 minutes per side.
3. In a large bowl, combine the vinegar, mustard, onion, parsley, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper.
4. Add the lentils and arugula to the vinaigrette and toss to combine. Serve with the salmon and lemon wedges.

By Sara Quessenberry, December 2009

Salmon Patties

I have been really digging the salmon patty for a little while now. I get the canned wild salmon (it is supposed to be higher in Omega 3s or something like that...) from Costco. I use two cans for this recipe. I have tweaked it here and there, the most important thing is to make sure that the oil is nice and hot before frying the patties. Otherwise it gets all crazy and uncooperative. Also, use vegetable oil or canola - olive has a high smoke point. Also, my kidlet who eats pretty much nothing but bread will eat this (I have to call it a "crabby patty" though, don't judge).

2 cans of salmon - reserve some of the liquid in case you need to make it more sticky
1/4 C bread crumbs
1/4 C milk
1 egg
a bit of fresh or dried dill
a bit of Old Bay seasoning
a splash of lemon juice
green onions (optional)

Whisk egg, milk, and seasonings together first. Add salmon and break up into smaller chunks, add bread crumbs. Form into patties and cook 3-4 minutes per side, depends on how crispy you like them.

I make a little sauce to go with it. I use mayo (mayo haters could probably use sour cream instead), lots of lemon juice (I don't think you can put too much in - at least half a lemon per half cup of mayo), a bit of kosher salt, and olive oil. Mix it all and adjust for taste.