Pan-seared salmon with lentil salad from Cook’s Country Magazine, Aug/Sep 2017

  • shallots
  • salmon fillets
  • Show all ingredients...

  • EYB Comments

    This recipe appears in the "30-minute supper" insert opposite page 16.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe appears in the "30-minute supper" insert opposite page 16.

  • mharriman on August 09, 2017

    Both the salmon and lentil salad were easy and quick to get from kitchen to table. I added a drizzle of Saba (grape must) on top of the salmon before serving and that livened it up. I make a wild Alaskan salmon entree once a week for all those omega 3s; my husband says this is one of the best we've had. I'll keep this recipe handy when I want to get dinner on the table in 30 minutes ( just need to remember to have canned lentils on hand).

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