Salmon with Spiced Lentils
Today’s recipe calls for Puy lentils (lentilles vertes du Puy), which are named after their place of origin: Le Puy in Auvergne, France.
Puy lentils offer a delicate taste and are recognized by their fine slate-green skin marbled with blue speckles. They’re excellent in salads and vegetable dishes, and while they take a bit longer to cook compared with brown lentils, they retain their shape and firmness better.
If you can’t find Puy lentils, use French green lentils, which also cook up firm.
Colorful beans and lentils are high in antioxidants, and all beans and lentils are rich in resistant starch, which stabilizes blood sugar levels for many hours after being consumed.
Broiled/Grilled Salmon with Spiced Lentils
Adapted from Williams-Sonoma Seasonal Celebration Series, Autumn, by Joanne Weir (Time-Life Books, 1997).
1 1/2 cups French green lentils
8 whole cloves
1 small yellow onion
2 bay leaves
2 tablespoons organic extra virgin olive oil
1 small red onion, minced
4 garlic cloves, minced
3 tomatoes, peeled, seeded and chopped (fresh or canned)
1 1/2 cups bottled clam juice
1 1/2 teaspoons ground organic cumin
1 1/2 teaspoons ground organic ginger
3/4 teaspoon ground organic turmeric
3/4 teaspoon organic paprika
1/4 teaspoon organic cayenne pepper
1/3 cup chopped fresh flat-leaf parsley
1/3 cup chopped fresh cilantro
3 tablespoons fresh lemon juice
Sea salt and organic ground pepper, to taste
6 (6oz) skinless salmon fillets