3 shallots or ½ medium onion
1 cup green lentils, rinsed well
2 cups Pacific organic vegetable broth or water
2 teaspoons tumeric
1 teaspoon cumin
8 oz arugula
4 – 6oz filets of wild salmon
2 tablespoons olive oil
old bay or cayenne pepper
Preheat oven to 450 degrees.
Heal olive oil in a medium sauce pan over medium heat. Chop shallots
and add to the pan. Cook for 2 minutes or until soft. Add tumeric and cumin. Stir and add broth or water. Bring to a boil and add lentils. Reduce heat to medium low. Cook lentils over medium low heat so that the liquid is simmering. They should be done in 20-25 minutes. Test for doneness around 20 minutes. They should be firm but not crunchy and not mushy.
Drain any remaining liquid. Add arugula to the pot and cover so it wilts. Stir to combine and add ½ squeezed lemon (juice).
Mean while, place salmon in a baking pan skin side down. Drizzle olive oil over top. Squeeze other half of lemon over top and sprinkle with cayenne pepper or old bay seasoning. Bake for 10 minutes or until cooked through.
Serve over over top the lentils.