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Add a photoI love salmon and beans !!
I adapted this recipe from "Fit Over 40".
They use "frexseed", but I didn't...
| reduced-sodium chicken broth | 1 1/2 cups |
| large cloves garlic | 3 |
| green lentils | 1/2 cup |
| skinless salmon fillet | 4 (90g each) |
| cauliflower florets | 1 cup |
| grape tomatoes, halved | 1/2 cup |
| plain yogult | 1/2 cup |
| coarse mustard | 2 tsp |
| asparagus (boiled) | 1/2 pound |
Direcciones
- Bring 1 1/4 cups of broth and garlic to a boil in deep skillet. Add lentils and pinch of salt. Cover and simmer 10 minutes.
- Season salmon with salt and pepper to taste. Place salmon in skillet. Cover and simmer 10 minutes, or until salmon is cooked. Remove salmon to plate carefully, scrapping any lentils back into pan. Remove garlic and place in small bowl.
- Stir cauliflower into lentils. Cover pan and cook about 10 minutes, adding some of the remaining broth if needed, until cauliflower is crisp-tender. Cook, uncovered, to evaporate any remaining broth. Stir in tomatoes.
- Mash garlic with back of spoon in bowl. Add yogurt, and mustard. Stir to combine. Combine two-third of the sauce to lentils. Spoon lentil mixture onto 4 plates and top with salmon and dollop of remaining sauce. Sprinkle with parsley.
