In honor of my favorite food magazine ending it’s print run, I finally decided to follow one of Everyday Food’s weekly menus. These are always great, because they plan out five meals, and give you a handy shopping list to print out and take with you to the store.I’ll be sad to see these go, now that the magazine has put out its 98th and final issue.
Apparently it’s going to continue as a supplement within Martha Stewart Living, published a few times a year…I can only hope it stays in its digest form. The size and convenience of sticking it in my purse and knowing each recipe would be just a few ingredients and take under 30 minutes are just two reasons this magazine will really be missed…but on to the recipes.
I ended up making four out of the five meals, and really enjoyed three of them, which I’ll post in the coming days. First up was the Mustard-glazed salmon with lentils. I made the mistake of buying yellow split peas instead, but the dish was still great. The split peas ended up a little dry in the final dish, so I would be sure to add them while there is still a lot of liquid left to prevent this in the future.
Mustard-Glazed Salmon with Lentils
- 2 tablespoons olive oil
- 1 medium yellow onion, diced small
- 1/2 teaspoon ground cumin
- 2 tablespoons grainy mustard
- 4 skinless salmon fillets (4 to 6 ounces each)
- Salt and pepper
- 2 cans (14 ounces each) lentils, rinsed and drained
- 1 cup fresh cilantro leaves, chopped
- Heat broiler, with rack set 8 inches from heat. In a large broiler-proof skillet, heat oil over medium-high. Add onion and cumin and cook, stirring, until onion is golden, 8 minutes. Meanwhile, rub mustard on salmon and season with salt and pepper.
- Add lentils to skillet, stir, and season with salt and pepper. Nestle salmon in lentils and broil until opaque throughout, 5 to 8 minutes. Sprinkle with cilantro and serve.