The end of the semester sprint has officially begun. It’s that point where there are no breaks, no lulls, no day or evening off; It’s just a constant sprint to the finish line. No matter how hard you try, you can’t get ahead. It takes all your energy just to stay on task.
With a hefty course load and work, I have not had the chance to concoct many delectable meals. Peanut butter and honey has become a default lunch staple, and dinner has become an odd mix of whatever food items from the fridge.
This recipe is one that I made a few weeks ago. I was playing around with ingredients in the kitchen, just mixing spices and ingredients that sounded good. It turned out quite well — I liked it so much, I ate it two or three times that week, for lunch AND dinner. I do have another recipe, very similar to this one, which you can find here. I would call this salmon and lentil recipe a remake, or sequel. It’s a continuation of the same flavors and spices.
Servings: Lentils make about 2-3 servings
Ingredients
One or two 4 – 6oz salmon filet
1 tsp Sumac
1/4 tsp Salt
1/4 tsp Pepper
1 tbs Lemon
1 tsp Za’tar
Lentils
1 cup green lentils
3 – 4 cups water
1 bouillon cube
1 cup chopped kale (or half a bundle)
Tahini-Lemon-Yogurt Sauce
1 tablespoon tahini
1 tablespoon lemon juice
1 tablespoon yogurt
1/4 tablespoons water
Directions
Notes: As a busy graduate student, I can’t make it to the grocery store once a week. Sometimes, I don’t even make it every other week. I keep filets of fish in the freezer to use on hand whenever I’m in the mood for fish.
Lentils
Bring to a boil 4 cups of water. When the water begins to boil, add 1 cup of lentils and a bouillon cube. Alternatively, you could boil the lentils using 4 cups of vegetable or chicken stock.
Boil the lentils for about 25 – 30 minutes or until tender. Add more water if necessary. Remove from heat and set aside.
Lemon-Tahini-Yogurt Sauce
Add 1 tablespoon of tahini to a bowl.
Add 1 /4 cup of water and mix. Add lemon, yogurt, salt and mix.
Salmon
If you are using frozen salmon filets, place the shrink-wrapped salmon into a bowl with warm water for about 10 to 15 minutes to defrost.
Preheat the oven to 400 degrees. Mix the lemon, salt, pepper za’tar, and sumac together. Pour the mixture over the salmon filets. Bake the salmon for 10 – 12 minutes, or until the salmon has little puffy white spots on it.
The Main Dish
Remove salmon from the oven. When the lentils are done cooking, add the lemon tahini yogurt sauce and mix. Serve lentils warm alongside salmon. If you’d like some veggie accompaniments, sautée your favorite veggies and add them to the lentils. For this particular batch of lentils, I sauteed half a bunch of kale. Bon appétit!
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