Broiled Salmon with wild mushrooms and lentils

My family loves salmon, not only because of the taste, but the health benefits as well. It’s packed with Omega-3 fatty acids and is an excellent source of high-quality protein, vitamins and minerals (including potassium, selenium and vitamin B12). I like to try different recipes with salmon so that my family doesn’t get sick of it. Here is a recipe I found, but made some modifications to it.

Ingredients:

For the Salmon:

  • 4 6-ounce pieces of salmon, skin and bones removed
  • 4 teaspoons of soy sauce
  • ½ cup minced red onion
  • 1 lemon, quartered

For the Mushrooms:

  • 2 tbsp salted butter
  • 4 cups wild mushrooms (creminis, chanterelles, or oysters)
  • 1 tbsp chopped rosemary
  • 5 cloves of chopped garlic
  • salt and freshly ground pepper

For the Lentils:

  • 2 tsp extra-virgin olive oil
  • ½ cup chopped yellow onion
  • 2 cups of chicken broth (bone broth is even better – more protein)
  • ⅓ cup julienned prosciutto
  • 2 tbsp chopped flat-leaf parsley
  • salt and freshly ground pepper

Directions:

For the Lentils: Place the olive oil in a medium sauce-pan and warm over medium heat. Add the onions to the pan and cook until onions are translucent (approx. 3-4 minutes). Add the chicken stock and lentils to the pan, boil then reduce heat to a simmer. cook for 20 to 40 minutes (depends on the type of lentils being used – best to follow the package instructions). Once cooked to desired consistency (I prefer a little al dente), remove from heat, fold in the prosciutto and chopped parsley. Season with salt and pepper.

For the Mushrooms: trim the end of the stems from the mushroom and slice into ¼ inch slices. Bake the mushrooms covered in oven at 350 degrees for 30 minutes. Then, Place 1 tbsp. butter in a large sauce pan, on medium heat and add the garlic and rosemary. Cook until garlic is cooked through. With a slotted spoon, remove the garlic and rosemary, leaving any butter in the pan. Add the other tbsp and mushrooms to the pan, and cook. I prefer my mushrooms a little browned. Cook for 5 minutes or until they reached desired consistency. Remove mushrooms and season with salt and pepper.

For the Salmon: Rub the salmon with the soy sauce, place under broiler for 3-4 minutes. In an even coat, add the onions and return to broiler, make sure not to burn the onions, or over cook the salmon. (I cooked my for 7 minutes on the 3rd shelf down from the top, so it did not burn). Remove Salmon and squeeze lemon over it.

Assembly: In the center of each plate, spoon some cooked lentils, place salmon on top, and spoon on the mushrooms. Sprinkle with parsley.

Verified by MonsterInsights