Super tasty and power packed bowl with a turmeric dressing, fresh grapes and topped with seared salmon
Course Main Course
Prep Time 15 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 4(click to scale)
Calories 320kcal
Ingredients
5ozdry lentils
1/2cupsorghum
2clovesfresh garlic
2cupfresh rainbow Swiss chard
12eafresh basil leaf
2cupfresh cherry tomatoes
2cupred grapes
2tspground turmeric
1/2eafresh lemon
1Tbspsesame tahini paste
1/8tspkosher salt
1/8tspground black pepper
2Tbspcanola oil
1Tbspwatercold
10ozfresh salmonskin removed
1/8tspkosher salt
1/8tspground black pepper
2tspcanola oil
2cupfresh baby arugula
Instructions
Wash all produce and rinse sorghum and lentils prior to prepping / cooking.Preheat oven to 350°F. Cook sorghum and lentils separately in simmering water until tender. Sorghum will take approximately 50 minutes and Lentils – 5-7 minutes. Cool.Place the garlic in a small piece of foil and completely cover with the foil. Place in oven for 30-40 minutes until soft and golden brown.
Chop the Swiss chard into bite size pieces and rough chop the basil, keep separate. Slice cherry tomatoes and grapes in half.
Make the dressing: In a small mixing bowl, add the roasted garlic, turmeric, fresh squeezed lemon juice, tahini, first amount of salt and pepper and mix well. Slowly drizzle first amount of oil and whisk to combine. Add water if needed to thin out dressing.
Season both sides of the salmon with second amount of salt and pepper. In a sauté pan over medium high heat. Add oil and swirl to coat the pan. Add the salmon and sear well on each side for about 2-3 minutes each. If needed you can put the salmon in the oven to finish cooking. Internal temperature needs to be 145°F.
Arrange lentils, sorghum, arugula and chard in a bowl. Add salmon. Evenly sprinkle tomatoes, grapes and basil over the top and drizzle with dressing. Enjoy!