Spicy Salmon and Confetti Lentils

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Spicy Salmon and Confetti Lentils


  • 1 cup brown or green lentils
  • 2 cups chicken broth
  • 4 salmon fillets (6-ounces each), about 1 1/2-inches thick
  • 1/2 teaspoon salt
  • 2 tablespoons TABASCO® brand Green Jalapeño Pepper Sauce, divided
  • 2 tablespoons olive oil
  • 1 celery stalk, diced
  • 1 small zucchini, diced
  • 1 small yellow squash, diced
  • 1 carrot, peeled and diced
  • 2 scallions, sliced
  • 2 cloves garlic, minced


Heat lentils and chicken broth to boiling in 2-quart saucepan. Reduce heat to low; cover. Simmer 30 minutes or until lentils are tender. Drain lentils; place in bowl.

Meanwhile, preheat oven to 450ºF or preheat grill.

Brush salmon fillets with salt and 1 tablespoon TABASCO® Green Sauce. Cook 20 minutes, turning once or until fish flakes easily when tested with fork.

As salmon is cooking, heat oil in 12-inch skillet over medium heat. Add celery, zucchini, yellow squash and carrot. Cook about five minutes or until vegetables are tender-crisp, stirring occasionally. Stir vegetables and remaining 1 tablespoon of TABASCO® Green Sauce into cooked lentils. Toss to mix well.

To serve, spoon lentils onto platter. Top with salmon fillets. Serve warm or cold.

Makes 4 to 6 servings.

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