This is a lovely combination of color and flavor – the salmon, lentils, orange and mint.

Serve it with CMF Quinoa or brown rice and a spinach, broccoli salad.

Get an extra-serving of salmon (about 4 ounces), and double the lentils portion of the recipe and the quinoa or rice. Toss together the next day and serve over greens for a quick lunch or dinner.

Salmon with Orange Lentil Salad

CourseFish and Shrimp

Servings

Salmon with Orange Lentil Salad

CourseFish and Shrimp

Servings

Ingredients

1/4 cup fresh orange juice
1 tablespoon orange zest finely grated
2 tablespoons extra-virgin olive oil divided
1 tablespoon raw apple cider vinegar
3/4 teaspoon Kosher salt divided
1 tablespoon Dijon mustard
1/2 teaspoon freshly ground black pepper divided
3 cups lentils cooked
1/4 cup chopped mint
1/4 cup red onion finely chopped
4 ounces arctic char fillets skin removed, 5each
slices Orange and mint sprigs for garnish

Adjust servings:

Units:

Instructions

Heat oven to 400°F.
In a bowl, whisk orange juice and zest, 1 tablespoon extra-virgin olive oil, vinegar, 1/2 teaspoon salt, mustard and 1/4 teaspoon pepper.
Gently stir in lentils, chopped mint and onion.
Arrange fillets on a foil-lined baking sheet. Brush with remaining 1 extra-virgin olive oil; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
Roast until fish is opaque and just cooked through, 10 minutes.
Spoon lentil salad onto plates; top with fish.
Garnish with orange slices and mint sprigs.

Recipe Notes

Modified from http://www.epicurious.com/recipes/food/views/roasted-arctic-char-with-orange-lentil-salad-51101040

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Make it vegan by leaving out the beef. It’s also an easy way to make a dinner for both omnivores and non-vegans. Cook the ground beef separately, set aside. Once the chili is cooked split it into two pots and add the cooked beef into one of the pots. I’ve made it vegan, with ground turkey, bison or beef.

It pairs wonderfully with cornbread.

Serve with Mixed Green Salad with Cranberries and Orange and dinner is complete.

My favorite cornbread is the Skillet Cornbread from 100daysofrealfood.com

Lentil Beef Chili

CourseBeans, Beef, Bison, Pork, Soups, Vegetarian

Servings	Prep Time
6 - 8	30 minutes

Cook Time

1 1/2 hour

Servings	Prep Time
6 - 8	30 minutes

Cook Time

1 1/2 hour

Lentil Beef Chili

CourseBeans, Beef, Bison, Pork, Soups, Vegetarian

Servings	Prep Time
6 - 8	30 minutes

Cook Time

1 1/2 hour

Servings	Prep Time
6 - 8	30 minutes

Cook Time

1 1/2 hour

Ingredients

1 pound ground beef
2 - 3 tablespoons expeller-pressed canola oil
1 onion chopped
2 leeks chopped, white and pale green parts only
1 red bell pepper chopped
1 green bell pepper chopped
4 garlic cloves chopped
2 teaspoons dried marjoram crumbled
2 teaspoons dried oregano crumbled
2 teaspoons dried basil crumbled
2 28-ounce can tomatoes diced
8 ounces lentils
1 1/2 cups water
2 tablespoons chili powder
2 1/2 teaspoons salt
1 teaspoon pepper
1 cup cheese grated
1 cup red onion chopped
1/2 cup cilantro (or parsley) chopped
Plain Greek yogurt

Adjust servings:

Units:

Instructions

Heat heavy large pot over medium-high heat. Add ground beef and cook until beef is brown, crumbling with fork about 5 minutes. Drain well, and put in separate dish. Cover and set aside.
Heat oil in the pot over medium-high. Add onion, leeks, red bell pepper, green bell pepper and sauté until onion is tender, about 8 minutes. Add garlic, marjoram, oregano and basil and cook 2 -3 more minutes. Add beef, lentils, tomatoes, water, chili salt and pepper and mix in. Cover and simmer until lentils are tender, stirring occasionally, about 1 1/2 hours.
Place cheese, onion, parsley and yogurt in small bowls. Ladle lentil chili into bowls and let everyone top off their chili with cheese, onion, parsley and/or yogurt to their liking.

Recipe Notes

Modified from
Epicurious: Lentil Beef Chili

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