Makes:
4 servings
Utensil:
Saladmaster Food Processor
10" Electric Oil Core Skillet
Contributed By:
Saladmaster® Oil Core Skillet Healthy Cooking Guide
Ingredients
1⁄4
cup
onions, strung, use Cone #2
(40
g)
2
cloves
garlic, shredded, use Cone #1
2 1⁄2
cups
water
(600
mL)
2
teaspoons
chicken seasoning
(10
mL)
1⁄2
teaspoon
dried thyme
(2.5
mL)
1⁄4
teaspoon
ground cloves
(1.25
mL)
1
bay leaf
1
cup
green lentils
(190
g)
salt and pepper, to taste
2
medium
carrots, waffled, use Cone #5
1
small
turnip, peeled and processed, use Cone #3
4
ounces
salmon fillets, skinned
(113
g)
fresh parsley, chopped, optional
fresh lemon wedges, optional
Directions:
- Preheat electric skillet to 325°F/165°C.
- Add onions and garlic. Sauté 2-3 minutes.
- Add water, chicken seasoning, thyme, ground cloves, bay leaf, lentils, salt and pepper and cover. When Vapo-Valve™ clicks, reduce temperature to 170°F/77°C and cook an additional 25 minutes.
- Add carrots and turnips. Cover and increase temperature to 325°F/165°C. When Vapo-Valve™ clicks, reduce temperature to 170°F/77°C. Cook an additional 10-12 minutes. Carrots, turnips and lentils should be firm-crisp.
- Top lentils and vegetables with salmon fillets. Cover and cook at 325°F/165°C.
- When Vapo-Valve™ clicks, reduce temperature to 170°F/77°C. Cook an additional 10 minutes, or until salmon flakes and appears slightly opaque.
- Serve each portion of salmon on a bed of the lentils and vegetables. Garnish with fresh parsley and lemon wedges.
Tips:
- For a more colorful presentation, mix color varieties of lentils together.
- This recipe also works well with other finfish such as halibut, snapper and cod.
Directions
Tips
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