Careme

Ingredients

• Coho Salmon Fillet (Farm Raised)

  12 oz, cut into 2 portions Sale $9.99/lb
• Kroger® Lentil Beans

  1/2 cup dry $2.79 for 16 oz
• Loose Red Beets

  2 small beets, peeled and diced small $2.89/lb
• Swiss Chard Green Bunch

  1/2 bunch, stems and leaves chopped separately $2.49 each
• Jumbo Red Onion

  1/4 onion, finely diced $2.29/lb
• Kroger® Whole Garlic Bulbs

  1 clove, minced $2.49 for 5 ct
• Organic Parsley

  2 tablespoons chopped $1.99 each
• Olive oil

  2 tablespoons, divided
• Red wine vinegar or apple cider vinegar

  1 1/2 tablespoons
• Dijon mustard

  1 teaspoon
• Salt and black pepper

  to taste

Instructions

1. Rinse 1/2 cup lentils. Add to a saucepan with 1 1/2 cups water and a pinch of salt. Simmer 18 to 22 minutes, until tender but not mushy. Drain any excess water.
2. While the lentils cook, peel and finely dice the beets. Add them to a small skillet with 1/4 cup water, a pinch of salt, and 1 teaspoon olive oil. Cover and cook over medium heat for 10 to 12 minutes, until tender. Uncover and cook off any remaining liquid.
3. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the red onion and chopped chard stems. Cook 3 to 4 minutes, then add garlic and cook 30 seconds.
4. Add the chard leaves and cook 2 to 3 minutes, until wilted. Stir in the cooked lentils, cooked beets, vinegar, Dijon, parsley, and a pinch of black pepper. Keep warm over low heat.
5. Pat the coho dry and season with salt and pepper. Heat the remaining olive oil in a nonstick or well-seasoned skillet over medium-high heat.
6. Place salmon skin-side down if it has skin. Press gently with a spatula for the first 20 seconds to prevent curling. Cook 5 to 6 minutes, until the skin is crisp and the fish is mostly opaque up the sides.
7. Flip and cook 1 to 3 minutes more, until the salmon flakes and reaches 145°F in the thickest part.
8. Divide the warm beet-chard lentils between 2 plates and top each with a piece of crispy coho.