That said, I've always been fascinated with the rules and observations of other religions, as a part of culture. So, in high school, I'd watch a lot of my Catholic friends order vegetarian Whoppers at Burger King during our lunch break. I think it was just a Whopper without the beef patty. I've never actually tried one myself (do they still make these, or do they just use veggie burgers now?). I do, however, take full advantage of all of the fish sandwich specials this time of year.
But here's what always stumped me—why fish? Isn't fish meat? But apparently, "according to the United States Conference of Catholic Bishops, abstinence laws say meat is considered something that comes only from animals that live on land, like chicken, cows, sheep or pigs" (source: CBS Minnesota). Huh.
I mean, just look at the recipe that I'm sharing with you today. Healthy? Oh yes! But I think it would be hard to feel the spirit of contrition while enjoying something so full of flavor. The same goes for Leslie's Camarones con Rajas! Maybe if I just have a small helping...
Leslie and I have teamed up to occasionally make a our own versions of the same dish. We want to see how similar (or how different) they turn out. Other times we will pick an ingredient and see what each other make from it. Good food knows no borders and we hope to share the food we love with you.
yield: serves 4
Pan-Seared Salmon with Mixed Greens Pesto & Lentil Black Rice Salad
prep time: 15 MINScook time: 1 hourtotal time: 1 hours and 15 mins
Spicy greens like arugula and mustard make a bright pesto sauce to complement salmon and a healthy lentil and black rice salad.
INGREDIENTS:
For the Lentil Black Rice Salad:
- 3/4 cup dried brown lentils
- 3/4 cup black rice
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons freshly grated turmeric root (or 1/2 teaspoon powdered turmeric)
- 1/2 cup sliced almonds
- salt
- pepper
For the Mixed Greens Pesto:
- 1/2 cup sliced almonds
- 2 packed cups mixed baby greens (arugula, watercress, swiss chard, mustard, turnip)
- 2 tablespoons white miso
- 1/2 cup olive oil
- salt
- pepper
For the fish:
- 1 tablespoon olive oil
- 4 (6 ounce) skin-on salmon fillets
- salt
- pepper
To serve:
- lemon wedges
INSTRUCTIONS:
Make the Lentil Black Rice Salad:
- Cook the lentils and the rice separately according to package directions. Whisk olive oil, lemon juice and turmeric with a pinch of salt and pepper. Toss with the rice, lentils and almonds; taste and adjust seasoning as needed.
Make the Mixed Greens Pesto:
- Pulse the almonds in a food processor until coarsely ground. Add the greens and miso; process until greens are coarsely chopped. With the processor running, slowly pour in the olive oil and process until smooth. Season the pesto to taste.
Make the fish:
- Season the salmon lightly with salt and pepper. Heat oil in a pan over medium heat. Add the salmon to the skillet, skin side down. Cook without moving the salmon until the skin is browned, 5-6 minutes. Turn and cook until the salmon is just flaky in the center, 2-3 minutes longer.
To serve:
- Divide the lentil-rice mixture among plates and top with the salmon; drizzle with the pesto. Serve with the lemon wedges.
©All Roads Lead to the Kitchen. Adapted from Rachael Ray.
Created using The Recipes Generator
