Salmon and Lentil Blend

  • 1 c. green or brown lentils
  • 2 c. chicken or vegetable broth
  • 1 T. cooking fat - I used bacon fat
  • 1 (8 oz.) boneless, skinless salmon fillet
  • 1 red pepper, chopped
  • 2 c. chopped hearty greens - I used Egyptian spinach, but regular spinach or kale also work well
  • Salt and pepper, to taste
  • 1 large ripe tomato, sliced into wedges

Combine the lentils and broth in an electric pressure cooker and set it for cooking on HIGH pressure for 15 minutes. When the cooking cycle has ended, allow the pot to naturally release the pressure. This should take about 10 minutes. Drain if necessary, but most/all of the liquid should be absorbed during the cooking process. While the lentils are cooking, prepare the rest of the dish.

Heat the cooking fat of your choice over medium-high heat until hot; add the salmon and sauté until fully cooked. Remove to a plate, tear into bite-sized pieces, and keep warm.

Add the red pepper and greens to the still hot skillet and sauté lightly until the pepper is crisp tender and the greens are lightly wilted.

Place the drained lentils, torn salmon, cooked pepper and greens, and tomato wedges in a large serving bowl. Toss well to combine and distribute seasonings. Taste and adjust seasonings before serving.

  • Yields: 2-3 servings
  • Preparation Time: 30 minutes
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