I know that your time is precious. So when I tell you that you’ll be able to get this fantastic meal prepared and on the table in no time at all, you’ve got to believe me.
Asian Marinated Salmon on Lentil and Quinoa offers the same comfort as Shepherd’s Pie, without the predictability. Even if you don’t like lentils or quinoa, you will love this recipe. You will shamelessly ask for seconds because you won’t be able to help yourself. The marinade seeps down and infuses the lentils and quinoa with that je ne sais quoi umami flavour.
Asian Marinated Salmon on Lentil and Quinoa
- 1 lb salmon filet, cut into 2-inch chunks
- 1 c raw quinoa, cooked with a little sea salt
- 1 c raw red lentils, cooked, then sprinkled with a little sea salt and black pepper
- 1 T olive oil
- 2 garlic cloves, finely chopped
- 3 scallions, thinly sliced
- 1/4 c finely chopped cilantro leaves
- 1 T olive oil
- 3 T seasoned rice vinegar
- 2 T oyster sauce (or 1 tablespoon hoisin and 1 tablespoon soy sauce)
- 2 T sweet wine or sherry
- 1/2 t sesame oil
- 1/4 t freshly ground black pepper
Combine Asian Marinade ingredients in a shallow casserole dish. Add salmon chunks and refrigerate for 1-3 hours.
Pre-heat oven to 400F.
Layer the cooked lentils in a medium-sized casserole. Drizzle on a tablespoon of olive oil.
Layer the cooked quinoa over the lentils.
Top the casserole with the salmon and all the Asian Marinade. Cook covered for 20 minutes. Serve with salad or a green vegetable. Serves 4. Excellent served cold too.
- This is yet another lentil recipe for the Canadian Lentils Recipe Contest. Click here to find, “like” and comment on all the Jittery Cook contest entries—Bloody Mary Lentil Soup, Chocolatey Lentil Crunch and Asian Marinated Salmon on Lentil and Quinoa.