When I was a little girl, I would literally cry when my parents made fish for dinner. [Like sit at the dinner table and pout until I was fed chicken or my favorite…a bean burrito from Taco Bell…Gag.] My dad would go to the fish store and make lobster, swordfish and other fishy plates of doom. At that point in time, O-M-G the near smell of it made me cringe and lose my appetite. One day, pops played a trick on me. He put a piece of meat down, and said “Hey Tay, try this chicken”. I devoured the whole thing. Come to find out the “chicken” was a swordfish steak, and I was forever changed.
Fast-forward twenty years, and I have been a lot more daring when it comes to food. Mom was visiting last spring, and made a fish and crustacean feast that was to die for. So, I guess I like fish unless it tastes “fishy”. I also love red meat, but I try not to eat it unless I absolutely crave it. Usually the cravings occur Friday evenings, on date night with the hubs, Duh! Seriously, its like my inner sixty-year-old man comes out, and he requires a medium rare filet and a glass of red or slightly dirty martini. Mind you, this is also usually my cheat meal, and everything in moderation right?
I have been experimenting more and more with cooking fish. I cook my salmon without skin, but you can do as you desire. This meal I am about to share with you is great for winter, summer, spring or fall, and will definitely be a staple meal in our home. I bring to you: Salmon with spicy Old Bay beluga lentils, lemon pepper asparagus with a dollop of Greek yogurt dill sauce.
Lentils:
1 Tbs. Olive Oil
1 half onion diced
¼ tsp Red Pepper Flakes
1 tsp. Old Bay Seasoning
1 C Beluga Lentils
2 C Water
2 C Low Sodium Vegetable or Chicken Stock
Directions: Add oil to the pot on medium heat, add onion and stir until tender, add red pepper flakes and Old Bay and stir until fragrant. Stir in Lentils for one minute. (Any lentil can be used) Add water and stock, bring to a boil then reduce and simmer for 30-40 minutes or until tender.
Salmon:
1 Salmon filet skin off
1 lemon sliced
Olive Oil
Pinch of Sea Salt
Fresh Cracked Pepper
Directions: Preheat oven to 450 degrees. Remove skin to decrease “fishy” flavor. Layer baking sheet with parchment paper and a layer of lemons. Top with pepper and a drizzle of olive oil. Bake in oven for 12-15 minutes.
Asparagus:
1 Bunch Asparagus trimmed
1 Tbs. Lemon Olive Oil
Lemon Pepper
Directions: Lay Asparagus on a baking sheet, Top with a layer of lemon pepper. Drizzle with olive oil and place in oven with salmon. Bake 10 minutes or until tender.
Greek Yogurt Dressing:
3 Tbs Greek Yogurt
3 Large pinches of fresh chopped dill (About 2 and a half Tbs)
Juice of ½ Lemon
1 Garlic Clove, pressed
Directions: Place greek yogurt, dill, lemon juice and garlic in a small bowl and mix together until smooth. Top Salmon with a dollup of sauce.
These light fresh flavors will leave you feeling full and satisfied! Enjoy every bite.
Love and Yumminess,
Taylor