So last night I decided to make Martha Stewart’s Mustard-Glazed Salmon with Lentils (Everyday Food, Nov. 2012, p.74).
Except, I didn’t have canned lentils or grainy mustard.
I figured Dijon is a spicy mustard, so I’ll use that. Oh, and I’ve got some green beans that need to be made RIGHT NOW. Green Beans are a kind of bean….Lentils are a kind of bean…That’d work, right?
Reminds me of a story about my mother’s cooking: Early in their marriage my mom made a recipe she’d torn from a newspaper… But she only had a few of the ingredients on hand…so she got creative and subbed in all sorts of things – much to my father’s chagrin. He still talks about how she used raisins instead of mushrooms because, well, they’re kinda the same color once cooked.
I come by it naturally.
Anyway, so out with the non-existant canned lentils. In with the fresh green beans. I cooked the onions down with a sprinkling of cumin, tossed in the green beans with a little bit of water, covered the pan and let it cook over low heat for awhile til the beans were crisp-tender. Of course this meant tasting lots of green beans to make sure I wasn’t overcooking them = totally fine by me!
Conclusion: The green beans were REALLY GOOD, the dijon overpowered the salmon. Perhaps it would’ve been better with grainy mustard, but as C said – there are a million mustard + fish recipes online. Do you really wanna try this one again? Maybe…we’ll see.
Oh – and I served this with some rice. I used Basmati (I bought a huge-ass bag of Basmati rice from the market because it came in this neat little burlap bag with handles. SO CUTE! I can totally picture myself being all stylish with my burlap-rice-bag-turned-awesome-purse). So I threw the rice into the rice cooker with a crumbled up stock cube and a few cloves of the confit’d garlic. It was SO good. Not just kinda good. S.O. good.
That rice is totally going in the repeat file.
Mustard Glazed Salmon with Lentils (or green beans) adapted from Martha Stewart’s Everyday Food
2 Tablespoons Olive Oil
1 medium Yellow Onion, diced small
1/2 teaspoon ground Cumin
2 Tablespoons Grainy Mustard **I used Dijon
4 skinless Salmon fillets (4 to 6 ounces each)
Salt and pepper
2 cans (14 ounces each) lentils, rinsed and drained **I used fresh Green Beans
1 cup fresh cilantro leaves, chopped **Blech. Blech. Blech. Therefore, this is OPTIONAL.
1- Heat broiler, with rack set 8 inches from heat. In a large broiler-proof skillet, heat oil over medium-high. Add onion and cumin and cook, stirring, until onion is golden, 8 minutes. Meanwhile, rub mustard on salmon and season with salt and pepper.
2- Add lentils to skillet, stir, and season with salt and pepper. Nestle salmon in lentils and broil until opaque throughout, 5 to 8 minutes. Sprinkle with cilantro IF USING and serve.
Crunchy Parmesan Tilapia by Amy at SimpleButDelicious.com
1/4 teaspoon ground Black Pepper
1/8 teaspoon Onion powder
1/8 teaspoon Celery salt
2 pounds Tilapia fillets