May 26, 2010
So look, I’ve been busy. Though not busy cooking, unfortunately. Is May practically over? What happened? Where? Who? Huh? Yeah, I can’t really tell you where May has gone because I’m done near stumped myself. (Wasn’t I just describing this Spring blooming scene, like last week?) And this little ol’ blog has sort of been pushed to the back burner. My Google Reader is out of control with unread feeds. My to-make list is stained with coffee cup rounds, having been used as a coaster and not for weekly inspiration.
While I can’t explain this out of control time-space continuum we’ve experienced, I can tell you I’m tired of take-out. And peanut butter toast. And Annie’s mac and cheese. Oh, and ice cream for dinner. Yes, that happened. Well, we’re both tired of these things. Kyle, fearing the worst, doesn’t bother to ask what I’m making, but instead asks where he’ll be stopping on the way home from work. May, is this a sign of what’s to pass in the coming months? Please say no. I miss my kitchen.
It wasn’t a difficult decision. That is, what to cook when the opportunity finally presented itself. We were both craving fresh and healthy. Though anything that didn’t come out of a box, take-out bag or (eep!) frozen carton totally qualified. This fit the bill perfectly.
Traditional tabbouleh made with bulgur wheat alone is dandy, but I need not remind you of my love for lentils. I think I prefer this version. It’s heartier and could serve as a delicious meal in and of itself, with the lentils bumping up the protein and fiber. Plus, it makes for superb leftovers and near instant lunches. I topped it with a little cheese one day, tuna the next.
Seared Salmon with Lentil Tabbouleh
- 2 cups cooked bulgur wheat (from about 1 cup dry)
- 2 – 2 1/2 cups cooked brown or green lentils (from about 1 cup dry)
- 2 cups chopped English cucumber
- 1 cup chopped seeded tomato
- 1 cup chopped green onions (green and light green parts)
- 1 cup chopped flat leaf parsley
- 1/3 cup fresh lemon juice
- 3 T extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 4 6-oz center cut salmon fillets, skin removed
In a large bowl, gently toss together bulgur through parsley. In a small bowl whisk together the lemon juice, oil, cumin, salt and pepper. Pour the dressing over the salad and gently toss to coat. Check for seasonings, cover and refrigerate for at least 20 minutes (can be made a day in advance, which improves the flavor).
Preheat oven to 450 degrees. Rub tops of salmon fillets with olive oil and season liberally with kosher salt and freshly cracked black pepper. Heat an oven-safe skillet over medium high heat. Sear salmon fillets, top side down, for 2 minutes. Gently flip fillets and transfer skillet to the preheated oven to finish cooking, about 7-8 minutes for medium and 9 minutes for medium-well. Remove from oven, cover and allow to rest for 10 minutes. Can be served warm, at room temperature, or chilled.