Ensalada Tibia de lentejas con salmon y Tzatziki


Nonfat Tzatziki

Olive oil, for sauteing

Four 6-ounce salmon fillets, skin on

Kosher salt and freshly ground black pepper

Extra-virgin olive oil, for finishing

Nonfat Tzatziki, recipe follows

Warm Lentils with Mustard Vinaigrette, recipe follows



Coat a large saute pan with olive oil and bring to a high heat. Coat the
bottom of another smaller saute pan with olive oil.

Sprinkle the fish with salt and pepper on both sides. When the large saute
pan is screaming hot but not quite smoking, lay the fish fillets in the pan
skin-side down. Place the small saute pan directly on top of the fillets;
this applies gentle pressure to the fish and forces the skin to have contact
with the pan and will create crispy skin. Cook the fish for 2 to 3 minutes,
and then remove the top pan. Shake the pan a little to unstick the fish. Use
a fish spatula to flip the fillets, and cook for 2 more minutes on the other
side. For thicker cuts or more well-done fillets, place the fish on a baking
sheet skin-side up and pop in a preheated 400 degree F oven for 2 or 3
minutes. Finish with a drizzle of extra-virgin olive oil.

Serve with the Nonfat Tzatziki, Warm Lentils with Mustard Vinaigrette and
Kale and Pine Nut Salad.



Nonfat Tzatziki:

1/2 English cucumber

Kosher salt

2 cups plain nonfat Greek yogurt

1 tablespoon white wine vinegar

2 cloves garlic, smashed and finely chopped

2 sprigs fresh mint, leaves cut into chiffonade

1 small bunch fresh dill, finely chopped

Freshly ground black pepper


Grate the cucumber and place it in a fine strainer over a bowl. Salt the
cucumber and allow it to drain until most of the juices come out,
approximately 10 minutes. Squeeze out the last bit of juices and transfer to
paper towels to pat dry.

In a medium bowl, combine the cucumber, yogurt, white wine vinegar, garlic,
mint and dill. Refrigerate to allow the flavors to meld, at least 1 hour.
Season with salt and pepper before serving. Yield: 2 cups


Warm Lentils with Mustard Vinaigrette:

1 1/2 cups black lentils

2 bay leaves

2 cloves garlic, smashed

1 stalk celery

1 small bundle fresh thyme

1/2 carrot, peeled

1/2 fennel bulb

1/2 red onion, peeled, root end left on

Kosher salt


For the lentils: In a large saucepan, combine the lentils, bay leaves,
garlic, celery, thyme, carrot, fennel, red onion and a good amount of salt.
Add water to the pan until it covers the ingredients by about 2 inches.
Bring the water to a boil over medium heat, and then reduce the heat to a
simmer. Cook until the lentils are soft, 20 to 30 minutes. Ladle off 1 cup
of the lentil-cooking water and reserve. Remove all the vegetables and
aromatics from the lentils and discard. Drain the lentils.

For the warm salad: Heat a large saute pan with enough olive oil to coat the
pan. Add the diced carrots, fennel and onions and sweat the vegetables about
5 minutes. Add in the garlic and saute 1 minute more. Add in the lentils,
red wine vinegar and mustard. Pour in a couple tablespoons of the reserved
cooking liquid and cook down for a couple minutes. Season with salt and
garnish with chopped parsley and fennel fronds.


Warm Salad:

Olive oil, for sauteing

1/2 carrot, finely diced

1/2 fennel bulb, finely diced, plus fennel fronds, for garnish

1/2 onion, finely diced

1 clove garlic, smashed

1/2 cup red wine vinegar

3 tablespoons whole-grain mustard

Kosher salt

1 tablespoon chopped fresh parsley





Ensalada de encurtidos

Hola familia! Les mando esta receta de otro blog- porque no tengo mucho tiempo. Para las amantes de encurtidos este receta se ve buenaza. Si no tienen lentejas negras (que son tan ricas) solo usen las verdes. Creo que tambien puedan usar mitad vinagre mitad limon, y en vez de juniper berries usen clavos!


Quick Pickled Vegetables over Herb-y Black Lentils from Happy Yolks

  • 1 bunch tricolor radishes, quartered
  • 1 cup pearl onions, halved
  • 1 lb. baby carrots
  • 2 cups cauliflower, broken into small pieces
  • 1 bulb fennel, sliced
  • 2 shallots, shaved
  • 4 florets belgian endive, halved
  • ——
  • 4 cups white wine vinegar (or red wine, or rice)
  • 4 cups water
  • 1/4 cup mustard seeds
  • 2 tbsp juniper berries
  • 1/2 cup sugar
  • 2 tbsp salt
  • ——

To make the pickling liquid: Place water and vinegar in medium pot along with sugar, juniper berries, salt, and mustard seeds. Bring to a simmer over medium-low heat, stirring occasionally to dissolve sugar and salt. Place cleaned and prepped raw vegetables into the liquid and submerge. Cover and let cool to room temperature, place in refrigerator for 1 hour. Extra vegetables can be kept for up to two months. They make for great accouterments in a Bloody Mary!

For the Lentil Salad…

  • 4 cups cooked black lentils (about 1 pound, dry)
  • 1 cup watercress leaves
  • 1 cup parsley leaves
  • 1 cup celery leaves
  • 1/2 cup mint leaves
  • 1/4 cup minced chives
  • 2 lemons, juiced
  • 1/4 cup olive oil
  • salt/pepper to taste

Cook lentils until al dente, about 30 minutes. Strain, rinse, and set aside. Mix with olive oil, lemon juice, and greens. Serve as a bed to the pickled vegetables. Dress with chives, serve cool, but not cold. Makes great leftovers for weekday lunches. Served mine today with lemon avocado aioli.