Soy-Marinated Salmon with Black Lentils

20190507_214935In follow up to the Miso-Wasabi Coleslaw recipe from Saturday, here is the rest of the plate – Soy-Marinated Salmon with Black Lentils and Sauteed Kale. The inspiration was the same – cleaning out the fridge. In this case, I used a bunch of fridge ingredients in the marinade and the kale, and added black lentils from the pantry for heft.

The details:

Jump to recipe

Thought process:

Read my miso-wasabi coleslaw post about how I try to tackle food waste in my own life.

Below, the recipe:

20190507_211006Soy-marinated Salmon with Black Lentils
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  • 1 pound salmon fillets
  • 2 Tbsp vegetable oil
  • 1 cup black lentils, cooked according to package directions
  • 1 tsp extra virgin olive oil
  • 1 leek
  • 2 cups kale, torn
  • 1/2 tsp kosher salt
  • 1/8 tsp ground pepper
  • 1/4 tsp crushed red pepper

Salmon Marinade:

  • 1/4 cup ponzu
  • 1 Tbsp soy sauce
  • 2 tsp sesame oil
  • 1 tsp brown sugar
  • 1 bunch scallions, rough chop
  1. In a ziplock bag, combine the marinade ingredients then add the salmon and marinate at room temperature for at least 20 min
  2. In a large saute pan, heat the vegetable oil over medium high and cook the salmon, flipping once, until just cooked through, 5-10 min.
  3. Trim the leek of the roots and dark green parts, then slice in half long-ways and wash really well between the leaves. Thinly slice into half moons.
  4. In a sauce pan, heat the olive oil over medium then add the leeks and the kale and cook until wilted. Season with the salt, pepper, and crushed red pepper. Serve the salmon over the lentils and alongside the kale.

Rating:

2/5 stars.2 stars
This was pretty meh. I don’t think the marinade imparted that much flavor to the salmon (maybe I should have added extra salt?) and the kale was too spicy.

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