Talk about clash of cultures! Decided to bring Bengali and French together for a delicious healthy cause. The result was a filling and yummy punch of omega’s (salmon), protein (lentils) and flavor (spicy mustard)….
BENGALI MUSTARD SALMON
- 3/4 lb salmon fillet
- 1/4 tspn salt
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 2 TBSL EVOO
- 1/4 teaspoon whole brown mustard seeds
- 1/4 teaspoon whole cumin seeds
- 1/4 teaspoon whole fennel seeds
- 2 TBSL whole grain mustard
Cut the fish into smaller pieces, rubbing evenly with a mix of the salt, turmeric, and cayenne. Cover and set aside in the refrigerator for anything from 30 minutes to a few hours.
Pour oil in frying pan and set over medium heat. Add mustard seeds, cumin and fennel seeds. Stir once and quickly in the whole grain mustard. Place the fish pieces in the sauce in a single layer. Simmer gently for about 5 minutes, or until the fish is just cooked through, spooning the sauce over the fish all the time.
FRENCH GREEN LENTILS
- 2 cups chicken stock
- 1 1/2 teaspoons salt, divided
- 1 cup wild rice (about 6 ounces)
- 2 cloves
- 1/2 onion, chopped
- 2 TBSL EVOO
- 1 carrot, chopped
- 1 celery stalk, chopped
- 2 garlic cloves, chopped
- 4 ounces 1/4-inch-thick pancetta (Italian bacon), cut into 1/4-inch cubes
- 1/2 cup french green lentils
- 2 TBSL chopped fresh Italian parsley
Bring 2 1/2 cups water and 1 tsp salt to boil in medium saucepan. Add rice and bring to boil. Reduce heat, cover, and simmer until rice is just tender, about 45 minutes. Drain. Return rice to pan.
Meanwhile, heat oil in large saucepan over medium heat. Add onion, carrot, celery, and garlic; sauté for about 10 min. Add pancetta and sauté for another 5 minutes. Add lentils; stir 1 min. Add chicken broth and bring to boil. Reduce heat, cover, and simmer until lentils are tender, about 35 minutes. Remove from heat. Stir rice into lentil mixture.
Simmer rice-lentil mixture over medium heat until heated and liquid absorbed, about 5 min. Stir in parsley. Season to taste and serve.
(Adapted from recipes from Epicurious.com)