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View printable version of this recipe View all Field-Fresh Recipes GRILLED SALMON Serves 4 Thyme Potato Hash with Lentils: 4 yukon gold potatoes, cubed 4 cloves garlic minced 1/3 C. red onion, minced 1/4 C. olive oil 1 C. red lentils 2 Tbsp. fresh thyme leaves, chopped 1/2 C. Bionature Organic tomato paste 1 C. water Place potatoes in medium saucepan. Cover with water and a lid. Bring to a boil. Reduce heat and simmer until tender but not soft, about 10-12 minutes. Drain and set aside. In large skillet saute the garlic and red onion in the olive oil until fragrant, about 1 minute. Add the lentils, potaotes and thyme leaves. Saute 2 minutes stirring often. Add the tomato paste and the water. Saute until the lentils are tender and the sauce thickened 10-12 minutes. Add more water if sauce becomes too thick before the lentils are cooked through. Season to taste with salt and pepper. Roasted Beets: 6 beets, peeled and sliced 1/4 inch thick Olive oil Tin foil Place the beets in a mixing bowl, drizzle with olive oil, season with salt and pepper; toss. Lay beet slices flat in layers on one side of a large piece of tin foil. Fold the other side over and roll edges inwards to seal package. Heat grill. Place beet package on the grill rack. Roast 10 minutes. Turn package over and roast 10 more minutes. Check to make sure beets are tender before serving. Grill a couple more minutes if needed. Grilled Salmon: 4 salmon fillets Olive oil Rinse salmon and pat dry. Brush with olive oil. Season with salt and pepper. Place on hot grill. Cook 3-5 minutes on each side until fish is cooked to desired level, med-rare to well-done. Serve salmon over the top of the thyme potato hash with a serving of beets on the side. Grocery List: Yukon gold potatoes Beets Red onion Garlic Fresh thyme Red lentils Olive oil Bionature Organic tomato paste Tin foil Salmon |
