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Grilled Salmon with Lentils and Tomato Salsa
Yield:
Serves 4Ingredients:
For the marinade
½ cup Modenaceti White Balsamic Vinegar
1 clove chopped garlic
1 ½ tsp salt
¼ tsp freshly ground black pepper
4 salmon fillets (approx. 6 oz)
For the salsa
4 large plum tomatoes, cored, seeded and diced
2 Tbsp finely diced shallots
3 Tbsp Modenaceti White Balsamic
¾ Tsp ground cumin
1/3 cup extra virgin olive oil
1 tsp salt
1/3 cup coarsely chopped cilantro
For the lentils
1 cup French green lentils
1 bay leaf
½ tsp ground cumin
1 tsp salt
¼ tsp freshly ground black pepper
1 crushed clove of garlic
2 Tbsp Modenaceti White Balsamic
1 Tbsp extra virgin olive oil
Directions:
Combine marinade ingredients in a large bowl. Add salmon fillets, cover and refrigerate. Combine salsa ingredients in a large bowl and reserve. To prepare lentils, fill a large saucepan with about 1 quart of water. Add lentils, bay leaf, cumin, salt, black pepper and garlic. Cover and simmer until lentils are tender, about 30 minutes. Drain remaining water from pan. Toss lentils with balsamic vinegar and olive oil; cover to keep warm. Remove salmon fillets from marinade and pat dry. Grill or broil for about 4 minutes on each side, until just cooked through. Spoon equal amounts of lentils on four dinner plates. Spoon some of the salsa over lentils. Top lentils with salmon fillets and spoon remaining salsa over each fillet, dividing it equally.
