Char’s Rice & Lentil Salad with Seared Salmon and Gremolata

In need of a weeknight supper switch-up? This meal is loaded with flavour, protein and good-for-you ingredients!

Lentil & Rice Salad

Loaded with plant protein, fiber and fresh herbs – this tasty salad whips up in no time and any leftovers can be packed for lunch the next day.

Ingredients

• ½ cup (125 mL) basmati recipe
• 1 cup (250 mL) lentils, drained and rinsed and patted dry
• 1 cup (250 mL) chopped California prunes (or other dried fruit: dried cherries, dried cranberries or raisins)
• ½ cup (125 mL) sliced almonds (or roughly chopped almonds), toasted
• ½ cup (125 mL) each of chopped green onion, chopped parsley and chopped fresh mint
• 1 small apple, diced
• 1 tbsp (15 mL) each of olive oil and maple syrup (or honey)
• 2 tsp (10 mL) each of cider vinegar (or lemon juice) and Dijon mustard
• 1 tsp (5 mL) onion powder
• 2 cloves garlic, minced
• ½ tsp (2 mL) salt
• ¼ tsp (1 mL) pepper

Directions

1. Cook rice according to package directions. Cool completely.
2. Place cooled rice into a large mixing bowl. Add remaining ingredients and toss until well combined. Cover and refrigerate until ready to use. Toss well before serving.
3. Makes about 6 cups (1 L).

Seared Lemon Ginger Salmon

Ingredients

• 4 (6 oz) pieces of boneless salmon filet
• 2 tbsp (30 mL) lemon juice (or lime juice or orange juice)
• 1 tbsp (15 mL) olive oil
• 1 tbsp (15 mL) minced fresh ginger
• 1 clove garlic, minced
• 2 tbsp (30 mL) butter or vegetable oil

Directions

1. Place salmon fillets in a shallow baking dish.
2. Whisk together lemon juice, oil, ginger and garlic and pour evenly over salmon.
3. Cover and refrigerate for 2 hours or overnight.
4. Heat butter (or oil) in a large non-stick skillet over medium heat. Place salmon presentation side down and cook for about 3 to 4 minutes. Turn, and cook for an additional 5 minutes until cooked through and the internal temp reads 70C (158 F).
5. Remove from heat and let stand for about 3 to 5 minutes before serving.

Char’s Gremolata

Gremolata is a simple & delicious way to use up any leftover fresh herbs you may have on hand. It’s the perfect topper for fish, beef or chicken. Note: recipe doubles and triples well.

Ingredients

• ½ cup (150 mL) each of chopped fresh parsley, chopped fresh mint leaves and chopped fresh dill
• 1 clove garlic, minced
• Finely grated zest of half a lemon (for a real lemony gremolata – add a splash of fresh lemon juice (about 2 tsp (10 mL))
• Pinch of salt and chili flakes (or pepper)
• 1 tbsp (15 mL) olive oil

Directions

1. Stir together all ingredients until well combined.
2. Cover and refrigerate until ready to use (up to 2 days). Stir well before serving.
3. Makes about ½ cup (125 mL).

Assembly: Divide rice and salmon evenly between 4 serving dishes. Top each piece of salmon evenly with gremolata. Enjoy!

Where to Find ‘Delicious & Doable’ Across Ontario

‘Delicious & Doable ~ Recipes For Real and Everyday Life’ can be purchased here or at one of the below retailers across Ontario:

Type Books ~ 883 Queen Street West, Toronto
Lemonberry ~ 2 Orchard Heights Blvd #10, Aurora
Fanfare Books ~ 92 Ontario St, Stratford
Casual Gourmet ~ 1027 King Street West, Hamilton
The Post Office – 18 Front St. N, Thorold
Chef’s Paradise ~ 1314 Bank Street, Ottawa
Gift It Grey ~ 19492 Opeongo Line, Barry’s Bay
Creative Cook ~ 35 Manitoba St, Bracebridge
Muskoka Brewery ~ 1964 Muskoka Beach Rd, Bracebridge
Stephen’s Butcher Shop ~ 8 Harris St, Port Carling
Hilltop Interiors ~ 1150 ON-141, Rosseau
Cedar Canoe Books ~ 72 Main St E, Huntsville
Clark’s On Main ~ 1090 Main Street, Dorset
Bigley’s Cottage Kitchen ~ 39 Bolton St, Bobcaygeon
Farmer’s Daughter – 72 Main St E, Huntsville
Kitchen Bits ~ 1390 Kingsway, Greater Sudbury