Serves 2

1 Lb Salmon Filet or 2 ea 1/2 Lb Salmon Steaks

1 Heaping Tbsp Honey Chipotle Seasoning

! Tbsp Olive oil

1 Tbsp Butter

1 Cup Lentils (I used Black Beluga Lentils)

2 Cups Low Sodium Chicken Broth

1/2 Yellow Onion, Chopped

1 Tsp Olive Oil

1/2 Tsp Honey Chipotle Seasoning

2 Slices Bread, preferably a crusty focaccia

4 Tbsp Grated Parmesan Cheese

2 Cloves Garlic, Minced

1 Tbsp Butter

1 Tsp Evening In Milan

This recipe is SOO easy!  

Preheat oven to 450º.

Lets start by rinsing the lentils, heat olive oil in a sauce pan add the onion and sauté till softened, about 5 minutes.  Next add the lentils and chicken broth.  Add the Honey Chipotle Seasoning, and simmer approximate 20 minutes.

While this is simmering:

Season you salmon liberally with the Honey Chipotle Seasoning.

Heat a skillet to a medium high heat, preferably a cast iron skillet.  

In a large skillet heat the olive oil until very hot.  Add 1 Tbsp of butter and once melted add the salmon skin side up to sear the top.  

After about 2 minutes flip so salmon is skin side down, reduce heat.  Cook for about 12 minutes.  Remove from pan and let salmon rest on a cutting board loosely covered with foil till ready to serve.

Slice your bread to desired thickness, slather with butter and spread the minced garlic evenly over both pieces and top with shredded parmesan.  I topped the parmesan with a sprinkle of Evening in Milan seasoning.

Pop in preheated oven until cheese is melted and lightly browned.

Make a simple green salad, and serve!  I added a little Crema to the finished salmon.


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