Salmon Burger on Spring Lentil Mix

Easy to make, low in carbs, high in fiber, and delicious!

What to make on a beautiful weeknight for a quick yet healthy dinner?  I had frozen salmon burgers on hand.  They don’t have to be thawed first, and they’re pretty good.  When I serve it as a simple burger however, it wants more, not to mention the carbs!

For veggies I had some fresh spinach, garlic scallions, the last large parsnip of the season, and green lentils from our CSA.  I also had some homemade vinaigrette salad dressing. (Any bottled vinaigrette  would work just fine).

I put a cup of lentils in a pot with four cups of water and a teaspoon of salt.  Lentils actually require salt to cook, unlike most legumes in which salt retards the cooking.

While that simmered (about 25 minutes) I peeled and chopped the parsnip, the garlic scallions, and the spinach, then heated up the grill.

When the lentils were almost ready, I put the salmon burgers on the grill, and sautéed the scallions and parsnips.

After 4 or 5 minutes I flipped the burgers, and drained and added the lentils to the scallions.  As those got mixed and heated through I added a large handful of chopped spinach at the last minute and a good drizzle of the homemade salad dressing.

The mixture looked so green and spring-like, and the vinegar and Dijon mustard in the salad dressing gave it a bright sharp note that contrasted nicely with the earthy lentils.

I spread a serving on a plate and topped it with the grilled burger.  Here I could easily dress this dish up by using a more impressive and fresher fish, such as a fresh salmon filet, or a nice white piece of halibut, etc.

The lentil mixture would have been delicious on its own, or as a side dish, but this was a quick meal of what was on hand, and healthy at the same time.  The combination when you got a bite of both the grilled salmon and the lentil mixture was pretty good for a casual weeknight dinner eaten out on the deck!

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