Prep 30 mins
Cook 40 mins
I got this from the Food Network Magazine. The Lentils are amazing. I will make them as a side dish. The flavors are great. My kids liked this, too!!!
- 1⁄4 cup extra virgin olive oil, plus more for drizzling
- 2 leeks, white and light-green parts only, halved lengthwise and chopped
- 2 carrots, diced
- 3 garlic cloves, chopped
- 1 tablespoon tomato paste
- 1 cinnamon stick
- 1 1⁄4 cups lentils
- 1 bunch swiss chard
- 18 ounces center-cut skinless salmon fillets
- kosher salt & freshly ground black pepper
- 1 tablespoon honey
- 1 lemon, juice of
- Heat 1/4 cup olive oil in a skillet over medium heat.
- Add the leeks and carrots and cook until tender, 5 minutes.
- Add the garlic and tomato paste and cook 1 minute.
- Increase the heat to high; add 4 cups water, the cinnamon stick and lentils. Bring to a boil, then reduce the heat to medium-high, cover and simmer until tender, 20 minutes.
- Meanwhile, remove the Swiss chard stems; reserve 3 leaves and chop the rest.
- Place the whole leaves over the lentils, cover and wilt, 1 minute. Remove the chard and cover the lentils.
- Season the salmon with salt and pepper and wrap a wilted chard leaf around each fillet.
- Stir the honey and lemon juice into the remaining lentils and season with salt and pepper.
- Stir in the chopped chard.
- Place the wrapped salmon on top of the lentils, drizzle with olive oil and season with salt and pepper.
- Cover and cook over medium-high heat until the fish is just cooked through, 6 minutes.
- Remove the salmon and cut into pieces. (If the lentils are dry, add a splash of water.)
- Divide lentils among bowls and top with salmon.