Mustard-glazed salmon with lentils

Happy Friday the 13th! I have to admit, I was a bit disappointed with this recipe. Or perhaps it was the cook and not the recipe! I overcooked the salmon and the mustard on top completely burned in the broiler. Perhaps my pan was too close to the broiler. But at least there was no broiler fire this time…yes that happened once with a steak and no broiler pan.

I did learn something new with this recipe, that canned lentils are a thing! They were tucked in with the rest of the canned beans. I’m glad they were easy to find since you all know I don’t like to “ask for directions” in the grocery store. The lentils were super yummy and could be a healthy and high fiber side dish to accompany almost anything.

Mustard-glazed salmon with lentils

Salmon, pre-broiler

Serves: 2-4
Source: adapted from Everyday Food, November 2012

Ingredients
2 Tablespoons olive oil
1 clove garlic, minced
1 medium yellow onion, diced
1/2 red bell pepper, diced
8 ounces mushrooms, sliced
1 teaspoon ground cumin
2 cans lentils, rinsed and drained
2 Tablespoons grainy mustard
4 skinless salmon fillets (4-6 ounces each)
Salt and pepper to taste

Directions
1. Heat broiler, with rack set 8 inches from heat. In a large broiler-proof skillet, heat oil over medium-high. Add garlic, onion, and pepper and cook, stirring, until the veggies start to soften. Add mushrooms and cumin, and continue to cook until soft. Remove from heat.

2. Season salmon with salt and pepper and spread mustard on the fillets.

3. Add lentils to skillet, stir, and season with salt and pepper. Nestle salmon in lentils and broil until opaque throughout, 5-8 minutes. Enjoy!