Grilled Salmon over Lentil Salad with Winter Squash
I have certain items in my repertory that I always have on hand so I can whip up a dinner quickly and inexpensively. I had planned to serve peas and grilled cherry tomatoes with my salmon last night when, to my horror, I discovered I was out of cherry tomatoes. Time for Plan B.
I had frozen winter squash in the freezer and lentil salad in the fridge. I think salmon and lentils are a great combination. And the winter squash completes the picture of a delicious dinner that's appealing to the eye.
Winter Squash: My Go-To
Bird's Eye frozen winter squash is my replacement for potatoes. They're like orange mashed potatoes - and look really good on the plate, not to mention delicious. A package costs under $2 and I get sides for two dinners out of each package. I just cut down the middle, take half, and reseal the package and return it to the freezer for future use. I chop up the half I'm using into small squares, put in a dish and microwave for 4 - 5 minutes. I stir it up a few times during the 5 minutes. All microwaves are different so keep an eye on it. There are 45 calories per 1/2 cup serving and zero fat. They contain calcium and only 2 grams of sugar. I have winter squash and packages of frozen peas and spinach in the freezer all the time. These products are under $2 each and are good for at least two dinners. (The peas are good for several.)
As always, I pre-heat the cast iron skillet for a good 10 - 12 minutes over a medium flame. The pan is so well seasoned that I only put extra virgin olive oil on the fish itself along with salt and pepper. Cook for two minutes each side.
Let the salmon rest for a few minutes under foil
Make a bed of the room temperature Lentil Salad
Perfectly Charred on both sides
At under $10 this salmon dinner is downright elegant - and takes minutes to prepare. Bon appétit!