Miso-Marinated Salmon with Lentils + Broccolini

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I grew up eating my mom's lentil soup, a staple meal that appeared often on our table. I loved it, but didn't think lentils had much more to offer beyond that dish  - well that, and the stereotypical "hippie cuisine."  

In my later years, I wised up and realized lentils are super versatile and come in many different varieties. Yellow lentils are used to create vivid, creamy Middle Eastern soups. Green, brown, and black lentils cook up fairly soft, making them good for stews and spreads. Puy lentils, named after a region in France, tend to be firmer, so they are great tossed in salads or any dish where you want them to hold their shape.

All lentils will soak up the flavors with which they cook, but Puy lentils also have a nutty, peppery flavor of their own. Here, I paired them with umami-packed miso-marinated salmon and a bed of crunchy vegetables. The ingredients complement each other and create a hearty yet light meal, which can be easily thrown together in under an hour.


Miso-Marinated Salmon with Lentils + Broccoli

Salad

2 tablespoons miso

1 tablespoon rice wine vinegar

1 tablespoon brown sugar

1 salmon fillet

3 scallions (white and pale green parts only), sliced thinly on an angle

1 carrot, sliced thinly on a mandolin (about 1/3 cup)

2 radishes, sliced thinly on a mandolin (about 1/4 cup)

1 cup broccolini florets, blanched

3/4 cup Puy lentils, cooked

 

Dressing

2 tablespoons olive oil

1 tablespoon rice wine vinegar

1 tablespoon freshly squeezed lime juice

1 teaspoon honey

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

Preheat oven to 400°F.

In shallow bowl, mix miso, rice wine vinegar, and brown sugar to combine. Add salmon, using your hands to gently rub marinade into fish. Cover in cling wrap and refrigerate at least 30 minutes, up to 4 hours.

Remove salmon from marinade. Using a paper towel, pat salmon dry and discard marinade. Transfer salmon to a foil-lined baking sheet, skin side down. Bake until salmon is just cooked through and top begins to brown, about 20 minutes. Using two forks, flake salmon into large pieces. 

Meanwhile, make the dressing: whisk olive oil, rice wine vinegar, lime juice, honey, salt, and pepper to combine. 

In a large bowl or serving platter, gently toss salmon, scallions, carrot, radish, broccolini, and lentils with dressing. Serve at room temperature.

Serves 4