Spicy Salmon and Confetti Lentils
Ingredients
- 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
Preparation
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.
Talk About It!
Post a Comment
Name:
Email:
another
image
Comment Policy
You agree not to post material that infringes on the ability of others to enjoy TABASCO.com. We reserve the right to remove any comment.
Privacy Policy
We do not share your email address and will not email you unless you request that we do.
Read More
Type the two words above: