Salmon Fillets with Lentils and Horseradish Cream
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2 tablespoons olive oil
2 medium carrots, minced
1 medium onion, minced
2 celery stalks, minced
2 cups dry USA lentils, rinsed
4 cups chicken broth
2 cups water
2 cups dry white wine
Salt and freshly ground black pepper, to taste
1/2 pound slab bacon, rind removed
2 cups plain nonfat yogurt
1/2 cup prepared horseradish, drained
2 pounds salmon fillets, at least 3/4-inch thick, in six rectangular portions
Olive oil, as needed
2 tablespoons minced fresh parsley or chives, for garnish
|Instructions:||1. Heat 2 tablespoons olive oil in a medium saucepan over medium-low heat; add carrots, onion, and celery. Cook about 4 minutes, stirring occasionally. Add lentils, chicken broth, water, and wine; bring to a boil. Reduce heat, cover, and simmer about 40 minutes, or until lentils are tender. Season to taste with salt and pepper. Cover and keep warm.|
2. Meanwhile, cut bacon into 1/3-inch cubes. Cook in a skillet over medium heat until crisp. Drain the fat. Set aside and keep warm.
3. Prepare the horseradish cream: Combine yogurt and horse-radish in a small saucepan. Warm just before serving.
4. Heat a ribbed cast-iron griddle or broiler for 10 minutes. Coat salmon with olive oil, and brush olive oil on the griddle or broiler rack. Grill salmon fillets until they flake easily, 3 minutes on each side, or up to 4 minutes per side if fillets are 1-inch thick or more.
5. To serve, divide lentils among six warmed dinner plates and spread them out within the rim. Place salmon fillet in the middle of the lentils. Generously spoon the sauce over the salmon and lentils, then sprinkle the salmon with bacon and minced parsley or chives.
|Prep Time:|| > 120|
|Cook Time:|| > 120|