Grilled Salmon Asparagus and Lentils
Lentils make a lovely, densely nutritious bed of loveliness upon which to place beautifully grilled salmon and asparagus. What a gorgeous plate this makes. Perfect for serving dinner guests.
Ingredients
- To Prepare Seasoned Paste:
- 2 Tbsp COCONUT OIL
- 1 Tbsp Shallots chopped fine
- 1⁄2 tsp Chopped tarragon
- 1 tsp Dijon mustard
- 1 tsp Lemon juice
- 2 Tbsp MANUKA HONEY
- 20 Fresh asparagus spears (5 per person)
- To Grill Salmon:
- 2 Tbsp COCONUT OIL
- 4 Tbsp Low sodium soy sauce
- 2 Tbsp Dijon mustard
- 2 Tbsp MANUKA HONEY
- 1 tsp Rice wine vinegar
- 2 lbs Wild salmon fillets (about four, 5 ounce fillets)
- To Prepare Lentils:
- 1 cup Dry green LENTILS
- 4 cups Low sodium vegetable stock
- 2 medium Leeks (white and pale green parts only), well rinsed and drained, coarsely chopped
- 1 Tbsp COCONUT OIL
- 2 Tbsp Lemon juice, freshly squeezed
- 1⁄2 tsp Unrefined Sea salt
- Pinch pepper
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