Thursday, April 1, 2010
Salmon over Lentils with Caramelized Shallots and Kale
For the salmon, I chopped up a bunch of herbs from the garden and some lemon zest, mixed them with a bit of olive oil, salt and pepper, and drizzled the mixture over the salmon. I baked the filets for about 12 minutes in a 450 degree oven.
Meanwhile, Erik sliced the shallots very thin and caramelized them slowly in a pan with some olive oil. Then he added the kale and let it cook down. We'd soaked the lentils overnight, so all we had to do was strain them, bring them to a boil, and season them before serving.