Today, I’ll be posting the next “The-Running-Blonde-approved” recipe. I hope to continue the posts on a weekly basis, with the tradition cleverly named “Tasty Tuesday”. This meal will actually be what is eaten in my house this evening! I’ve only made it once, but on that single occasion we were eagerly awaiting its return to the meal list! The recipe is taken from The Runner’s World Cookbook. Enjoy!!
Perks: Recovery, Gluten-Free, Fast
Quantity: Approximately 6 servings
Total Time: 25 minutes {I’d say this is pretty accurate}
{Tabbouleh}
1 cup green or brown lentils
3 cups water
¼ cup extra-virgin olive oil
½ cup lemon juice
1 clove garlic, minced
4 scallions, thinly sliced {I omitted this}
1 cup coarsely chopped flat-leaf parsley {I didn’t have this ingredient so I used parsley from my spice rack, only about 1 tablespoon}
½ seedless cucumber, peeled & diced
½ pint grape tomatoes, quartered
1 teaspoon salt, plus more as needed {no more needed, in my opinion}
{Salmon}
6 salmon fillets (4 oz. each)
Juice of 1 lemon
½ teaspoon salt
3 tablespoons extra-virgin olive oil
{To Make the Tabbouleh}
In a small pot, combine the lentils & water. Cover, raise the heat to high, & bring to a boil. Reduce the heat to low & simmer, covered, for 15 minutes, or until tender.
Meanwhile, in a bowl, toss together the oil, lemon juice, garlic, scallions, parsley, cucumber, tomatoes, & salt. When the lentils are cooked, drain, then add to the bowl & toss to combine. Taste & adjust the seasoning.
{To Make the Salmon}
Rinse the salmon under cold water, then pat dry with a paper towel. Squeeze the lemon juice over the flesh side, then season with the salt.
Brush the salmon with 2 teaspoons of the oil. Heat a grill pan on medium-high heat & add the remaining 1 teaspoon oil. When hot, cook the salmon, skin side down, for 4 minutes, or until the skin is crispy & releases easily from the pan. Flip & cook for 2-3 minutes, or until the fish is just cooked through. Spritz with any remaining lemon juice. Serve the salmon over the tabbouleh.
{Nutrition per Serving – Based on 6 servings}
412 calories, 25g carbs, 11g fiber, 34g protein, 20g total fat, 3g saturated fat, 661mg sodium
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