I offered the Captain three choices for dinner last night: Pork Chops (even though we had had ham the night before); BBQ Beef I had picked up at Costco a while back (don't worry, I have had it stowed in the freezer); or Salmon with Lentils. He picked the Salmon. This has been a Freedom and family favorite ever since I first made it last spring. A mixture of flavors and textures, and as I discovered yesterday, very adaptable to whatever you have in the pantry.
After we had anchored in Toogoodoo Creek in the heart of the South Carolina Low Country, I went to the pantry to gather my ingredients. Then I rearranged my pantry looking for the bag of lentils I knew I had stored in there somewhere. Nope, not in the galley pantry or the "basement" pantry. Front and center tho, there was a can of NavyBeans, and so the understudy took center stage. Here is my recipe for Salmon with Beans (when you are out of lentils). Plus instructions for what you do when you do have lentils.
Salmon With Beans - serves 4
4 Salmon Filets
1 15oz. Navy Beans, or any other white beans
1 14.5 oz. Can Diced Tomatoes
2 Carrots, diced
2 Stalks Celery, diced
1 Leek, sliced - or 1 medium onion, chopped
2 cloves garlic, chopped
1/4 tsp dried Rosemary
1/2 tsp dried Thyme
Salt and Pepper
Sauté Carrots, Celery, leek/onion with seasonings in a small amount of olive oil, add garlic, sauté a bit more, add tomatoes and beans, simmer for 20 minutes.
Meanwhile, cook salmon to your liking (grill, pan fry, roast)
Place vegetable/ bean mixture in shallow bowls, top with salmon.
Salmon with Lentils:
Prepare as above, except add 1 1/4 cups green lentils to sautéed vegetable along with 2 1/4 cups chicken or vegetable broth. Add tomatoes, but not beans. Bring to a boil, then simmer 30 minutes.