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Italian Spiced Salmon with Braised Lentils and Baby Greens

Yield: 4 Servings
Lentils:

  • 2 T grape seed oil
  • 1 T extra virgin olive oil
  • 1 T garlic finely chopped
  • 1 large onion finely chopped
  • 1 cup organic French lentils
  • 2 T Wholearth ITALY SPICE BLEND
  • 2.5 cups organic vegetable stock
  • 1 12 oz. Organic ale(beer)
  • 1 yellow pepper (brunoised)
  • 1 red pepper (brunoised)
  • 1/4 cup balsamic vinegar
  • salt and pepper to taste

Method:

  1. Heat oils in skillet and sauté garlic and onion until soft, add lentils and ITALY SPICE BLEND and sauté to coat lentils with spices and oil.
  2. Add stock and beer, simmer until lentils are tender.
  3. Cool to room temp. and add remaining ingredients, set aside.

10 oz. Baby Greens (Spring Mix)
Vinaigrette:

  • 1 T Whole Grain Mustard
  • 1 t Garlic (finely chopped)
  • 1 Small Shallot (minced)
  • 1 T Maple syrup
  • 1/4 cup Rice Vinegar
  • 1/4 cup Balsamic Vinegar
  • 1/2 cup Extra Virgin Olive Oil
  • 2 Lemons - 1 zested , 1 segmented
  • 1 T Tarragon
  • 1 T Chives
  • 1 T Parsley
  • salt and pepper to taste

Method:

  1. Combine all ingredients and let stand for one hour.

Salmon:

  • 4- 6 oz. Salmon Fillets (Wild King - not farm raised )
  • 1 T Extra Virgin Olive Oil
  • 1 T garlic, finely chopped
  • 2 T Wholearth ITALY SPICE BLEND
  • 1 T Grape seed oil
  • Salt and pepper to taste

Method:

  1. Preheat oven to 400.
  2. Combine olive oil, garlic, and ITALY SPICE BLEND.
  3. Rub over surface of salmon, then season with salt and pepper.
  4. Heat grape seed oil in skillet until hot.
  5. Place salmon into skillet flesh side down(not skin side).
  6. When golden, turn salmon over and place into oven to finish cooking

Assembly:

  1. Warm lentils over low heat and spoon onto plate covering surface.
  2. Divide vinaigrette in half and toss greens with one half, place greens on lentils.
  3. Set seared salmon onto greens.
  4. Spoon remaining vinaigrette onto salmon.