Pan Seared Salmon with Roasted Corn Salsa Served over Black Lentils
Prep Time 5minutes
Cook Time 10minutes
Total Time 15minutes
1cupuncooked Black Lentils
1/2Red Bell Pepper
Place the lentils into a strainer and rinse. Transfer the rinsed lentils to a saucepan and pour in 2 cups of water. Bring the water to a rapid simmer over medium-high heat, reducing the heat to maintain a very gentle simmer. Cook uncovered for 20-30 minutes. Add water as needed to make sure the lentils are barely covered. Lentils are cooked as soon as they are tender and no longer crunchy. Strain and stir in salt to taste. Reserve.
Preheat the oven to 375 degrees. Chop the shallot, garlic cloves, red pepper, and jalapeño to a small dice. Rough chop the cilantro, reserving a small amount for garnish. Slice the lime in half.
Place the corn and 1 tsp oil into a large mixing bowl. Mix ingredients together and then spread the corn onto a baking sheet. Roast in the oven for 6-8 minutes or until they begin to brown. The corn will cook quickly so keep a close eye on it.
In a large mixing bowl, combine the chopped shallot, garlic, red pepper, jalapeño, roasted corn and cilantro. Squeeze in the juice of the lime and combine. Add salt and pepper to taste.
Heat a sauté pan over medium to high heat. Add 1 tsp of oil to the pan. Add a pinch of salt and pepper to the salmon and then add to the pan. Cook on each side for 5-6 minutes or until golden brown and the flesh is firm.
Place the lentils in the center of the plate. Top the lentils with the cooked salmon. Spoon salsa over the top of the fish. Garnish with reserved cilantro.