Fun Monday: Yummy Recipes

It's technically still Sunday here, but I wanted to make sure to get my post out for Fun Monday. Mostly, I didn't want to use posting my tasty recipe as an excuse to get out of going to the gym tomorrow morning. . .
Today's Fun Monday topic is a yummy recipe. Visit Beccy to see the whole list of Fun Monday participants and to get some great recipe ideas.
I imagined I would include a recipe with bacon (streaky rashers) since I rave about it so much in so many posts, but I came back to a tried and true favorite: Salmon and Lentils. It's a great, simple dish that gives you the full flavor of the salmon over a bed of lentils with a great lemony-olive oil-tarragon-Dijon mustard sauce.

This was the first meal that I cooked for my now-husband, and I must have done something right because he married me six months later. I don't have a picture because I haven't cooked it for a few weeks (just too wrecked tonight to make it) and the recipe itself is so battered that it would not scan well. (This recipe is one my mom gave me about 5 years ago--it came with one of her Discover credit card statements, so it is endorsed by them, too, I guess)

Apologies in advance for the American measurements. I don't really go by their advice anyway. I just make a lot of everything and it turns out great.

So here goes. . .

Salmon and Lentils
Ingredients:
1 cup dry lentils, rinsed and picked through (I usually make more)
2 1/2 cups water
salt
4 pieces salmon fillet with skin (about 6 ounces each)
1 tsp plus 2 Tablespoons olive oil
freshly ground pepper
1 lemon
1 teaspoon Dijon mustard
4 teaspoons chopped fresh tarragon (I've used dried--it works, too)
1 Tablespoon butter or margarine
1/4 cup finely chopped shallots
1/4 cup chopped fresh parsley (I always forget to buy this and it's fine without it!)

• Preheat oven to 400F/200C.
• In a 2-quart saucepan, combine lentils, water and pinch of salt; heat to boil over high heat. Reduce heat, cover and simmer until lentils are tender (20-30 minutes). Drain.
• Meanwhile, grease or line a baking dish. Remove any bones from salmon and arrange in baking dish. Rub with 1 teaspoon olive oil and sprinkle with salt and pepper. Bake until fish is just opaque throughout (15-20 minutes).
• While salmon is baking, prepare sauce: From lemon, grate 1/2 tsp peel and squeeze 2 tablespoons juice (you can use Real Lemon if you want but the squeezed juice is better). In a small bowl, whisk together lemon juice, mustard, and salt. Gradually whisk in remaining 2 tablespoons oil, then stir in 2 teaspoons tarragon. (I usually double the sauce)
• In 10-inch skillet, melt butter over medium heat. Add shallots and cook, stirring, 2 minutes. Stir in lentils, lemon peel, and pepper. Remove from heat and stir in parsley and remaining 2 teaspoons tarragon. Spread lentil mixture on platter. Arrange salmon on top of lentils and spoon dressing over.

Makes 4 main-dish servings. Good with a green vegetable or salad on the side with crusty bread.

Each serving (according to the recipe): About 582 calories, 48g protein, 30g carbohydrate, 30g total fat (7g saturated), 108mg cholesterol, 604mg sodium

I usually double the lentils and sauce, so I'm sure my version has a lot more of all that.

People keep telling me that I need to eat fish to make my baby smarter. So this recipe is a good one to that end.

I know a lot of people do not like salmon, and I can understand, but this is the only way I like it prepared. Simple and fresh!

Hope you enjoy!