Wild Rice, Lentils, and Salmon with Beans and Greens
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings30
minutes40
minutesMy husband loves bowls when he goes out for lunch. They are a good way to get lots of protein and vegetables to ward off hunger till dinner. I saw this recipe in Sunset and decided to tweak it and make it a bit more filling for dinner so I added lentils instead of quinoa and I also added white beans as well as green beans. I used wild rice, which I love but next time I think I may use brown rice instead. The Pistachio Salsa Verde I have used in other recipes. It is out of this world amazing and defiantly improved the flavor and texture of this recipe. It works great with squash soups, pureed soups or even mixed into scrambled eggs. It goes perfectly well with grilled or roasted chicken or pork. It was wonderful with seared duck breasts in butter and raw honey served over brown rice and the salsa verde on top. You could even serve it with cheese.
This recipe is great. The only negative, is it is time consuming as everything cooks at its own speed. We grilled the salmon for these bowls which made it so much better.
Ingredients
1 cup wild rice-cooked to the directions on the packaging
1 cup lentils-cooked to be softened but not mushy
Salt and fresh ground pepper
1 1/2 lbs fresh wild salmon fillets about 1 inch thick.
1 Tablespoon olive oil
1/2 teaspoon of each salt and fresh ground pepper
1 quart fresh loosely packed, watercress sprigs
1/2 cup slivered red onion
3/4 cup loosely packed Italian parsley
1/2 cup loosely packed basil leaves1
1/2 cup loosely packed cilantro leaves
1/4 cup loosely packed dill sprigs
2-3 cups arugula
- Pistachio Salsa Verde
1/2 teaspoon ground fennel seeds
1/2 teaspoon ground coriander seeds
1/2 teaspoon ground cumin
1/2 teaspoon chopped rosemary leaves
1/4 teaspoon chopped chives
1/4 cup chopped Italian parsley
1 Tablespoon sherry vinegar
1 teaspoon lightly packed brown sugar
1 teaspoon kosher salt
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
1 cup extra virgin olive oil
1 cup roughly chopped salted and roasted shelled pistachios
Directions
- Cook the rice and lentils to the cooking instructions on packaging. Drain water and allow to dry on separate rimmed baking trays.
- For the salmon, either grill it to the way you like it or broil it: rub with olive oil and season with salt and pepper. Broil until medium rare about 3-5 minutes, turning once. Set aside for 10 minutes.
- On a large platter, toss the fresh herbs with the arugula, lay the rice and the lentils, top with watercress, red onions, and vegetables. Break up the fish and place on top of everything. Spoon 2/3 cup of the pistachio salsa verde on top.
- Pistachio Salsa Verde
- In a medium bowl, add fennel, coriander, cumin, and rosemary. Add chives, parsley, vinegar, sugar, garlic, and chile flakes. Whisk in oil and pistachios.
- Make ahead and keep airtight for up to 3 days in the refrigerator
