Ingredients
Serves 2:
- 6.5 oz Alderwood Smoked Chinook, drained
- 1 shallot, finely minced or grated
- 3 garlic cloves, minced
- ¼ tsp salt
- ½ tsp black pepper
- 4 sprigs fresh dill, finely chopped (about 2 tsp)
- 8 fresh basil leaves, finely chopped (about 1 tbsp)
- ¼ cup chopped fresh parsley
- 2 tbsp Ziyad Shatta Red Pepper (or to taste)
- 1 tsp lemon juice
- 1 tbsp honey
- 2 tbsp olive oil
For the Lentils:
- 1 cup green lentils, rinsed
- ¼ cup finely chopped onion
- 2 bay leaves
- 1 tbsp olive oil
- 1 tsp lemon juice
- ½ tsp salt
- ½ tsp black pepper
Instructions
Cook the Lentils
In a medium pot, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and sauté until golden and soft. Add the rinsed lentils, sautéed onion, and bay leaves. Cover with water, about 1 inch above the lentils, and bring to a boil. Reduce heat to low and simmer for 20–25 minutes, or until lentils are tender but not mushy. Drain any excess liquid if needed. Remove bay leaves, then stir in lemon juice, salt, and black pepper. Set aside.
Prepare the Spicy Herb Salmon
Meanwhile, in a bowl, combine shallot, garlic, dill, basil, parsley, salt, pepper, Ziyad Shatta, lemon juice, honey, and olive oil. Gently fold in drained Oregon’s Choice Smoked Chinook, breaking it into large flakes. Let sit for 10–15 minutes at room temperature to let the flavors meld. Just before serving, warm the salmon mixture gently over medium heat for 2–3 minutes.
Assemble
Spoon the warm lentils onto a serving plate or bowl. Top with the warm, herb-marinated salmon mixture. Garnish with fresh herbs if desired.