Recipe repeat on salmon, lentils, spinach, etc.
I used red lentils rather than white, and increased the greens/lentils ratio by including one bunch of baby broccoli along with the bunch of fresh spinach and the bunch of Italian parsley. Along with the cubed Meyer lemon, I also cut up about 1.25 c cherry plum tomatoes and added those, along with leek, onion, garlic, salt, and pepper. I added a little jar of capers (without the liquid) and this time I did remember Kalamata olives, which I halved and did indeed discover a pit—but even if not, it’s good to get more bang for the buck: a half is plenty for an olive hit. I had a Parmesan crust, so I included that for the umami, otherwise I would use Worcestershire sauce.
I added a good slug of Vya sweet vermouth (killing off the bottle) along with about 2 Tbsp sherry vinegar (acid brightens the taste) and ended up with too much liquid, but 2-4 Tbsp chia seeds helped that, and the cubed 6 oz sockeye salmon was again belle of the ball after the dish simmer covered for 20-30 min, with me stirring occasionally. Really excellent.
Thinking about the lentils, though, I got an idea for a salad. I think I’ll poach some cubed fresh tuna for this: 8 oz white split lentils, cooked, plus 1 c black rice, cooked, as a salad with scallions, celery, endive, parsley, cilantro, black olives, cherry tomatoes, yellow or orange bell pepper, red bell pepper, lemon juice, olive oil, salt, pepper. Hmm. Maybe a minced jalapeño as well.
