Salmon with Cilantro Pesto and Lentil Salad

We picked up some nice salmon filets when they were on sale at Giant Eagle last week and decided to make them the next day.  I didn't really have a plan for them and forgot to have Lo soak cedar planks to grill them on.  He didn't want to grill the salmon without the planks because fish is so much more delicate to work with on the grill.  We had some asparagus for him to grill, plus some thawed chicken breasts for a future meal, so we decided to cook the salmon in a cast iron pan and the rest on the grill.  I'd been craving lentils and decided I wanted to make a quick lentil salad to go along with the rest of the meal.  I remembered that I had some cilantro pesto in the freezer from a few months ago and decided that it would be the perfect topping for the salmon, so I pulled it out and defrosted it in the microwave - good choice!  It sounds like a lot going on, but it came together so quickly - especially with him on the grill and me in the kitchen. 

The salmon was just cooked very simply in the cast iron pan.  I seasoned the salmon with salt and pepper and heated coconut oil in the pan until it was hot.  I placed the salmon in the skillet skin side up and cooked for 5-7 minutes until it was done almost halfway through and released easily from the pan.  If you try to flip fish and it is sticking to the skillet, it probably isn't ready to be flipped.  Once flipped I kept cooking until it was just barely still pink in the middle and removed it from the pan.  I topped it with the cilantro pesto right before serving.  As far as the asparagus goes, just spray it with some oil and cook it on the grill - salt and pepper is all you need!

I looked around for a cilantro pesto a few months ago when I had a bunch of cilantro from a produce delivery that I didn't want to go to waste.  I didn't find a perfect recipe, so I just combined several. 

Cilantro Pesto

2 cups cilantro leaves, long stems removed
1 large clove of garlic (2 if you hate vampires)
1/4 cup chopped red onion (or less)
1/3 cup pine nuts (can use other nuts instead; almonds, walnuts, pecans)
1/4 cup olive oil
salt and pepper
1/4 cup fresh parmesean blend or other hard cheese
favorite seasoning (I likely used some crushed red pepper, but don't remember exactly)

Chop nuts in food processor.  Add cilantro, garlic, and onion and continue to process.  Slowly add oil until you get your preferred texture.  Add seasoning and cheese and process lightly or stir to combine.  Freeze leftover pesto so you can use it last minute for a future meal like I did!

Salmon with Cilantro Pesto

 
Lentil Salad

1 cup dried lentils
chopped or sliced onions
shredded carrots
balsamic vinegar
gorgonzola or other tasty cheese
favorite seasonings
balsamic dressing, if desired

Add lentils to saucepan and cover with 2-3 inches of water.  Bring to a boil, reduce heat, and simmer for 15-20 minutes until cooked, but not mushy.  If there is extra water in the pan once the lentils are done, strain it out and put lentils back in pan or in a serving dish. 

Meanwhile, spray skillet with nonstick spray or oil and add onions when the pan is hot.  Cook onions until they are caramelized, about 10-15 minutes, adding a little water here and there when the skillet starts to get dry.  You can also add a pinch of sugar if you prefer your onions slightly sweet.  Once onions are almost done, pour a healthy glug of balsamic vinegar in the pan so the onions can soak it up.  I added the shredded carrots at this time so they would be slightly cooked, but still have a nice crunch for contrast.  Once the onions and carrots are cooked to your preference, add them to the cooked lentils.  Add another splash of balsamic vinegar - or add some balsamic dressing if you prefer - and sprinkle with cheese. 

These lentils are good whether they are hot, cold, or room temperature.  You can customize these so much and add whatever spices or veggies that you have - I was just trying to keep it quick and simple.  Double it if you want lots of leftovers!

This was a really simple meal that could mostly be made ahead of time - or pulled together in about 25 minutes. 

Spicy Bean Enchilada Casserole and Homemade Enchilada Sauce

I like to make meatless meals every now and then, especially if it's good enough that Lo can't tell it's meatless (trickery, I know).  I cooked up a big bag of pinto beans and froze half of them.  The rest I used to make Spicy Bean Enchilada Casserole.  The recipe calls for refried beans, but I just made my own by sauteing pintos with seasonings (shakes of cayenne, chili powder, cumin, and chipotle seasonings), adding some water, and mashing them with a big spoon (I don't have a potato masher).  The recipe calls for black beans, but I just used the pintos that I cooked.  We really liked this meal.  Lo didn't know that it didn't contain meat until I told him.  He doesn't like it when I trick him, but he already said it was good so he couldn't take it back. 

Spicy Bean Enchilada Casserole
adapted from Once a Month Mom

Casseroles never look pretty...

• 1 can of red enchilada sauce (or see homemade recipe below)
• 12 ounces frozen whole kernel corn, thawed or microwaved until just cooked
• 16 ounces refried beans
• 12 soft corn tortillas (6 inch)
• 15 ounces black beans, drained, rinsed (I used pintos)
• 14.5 ounces petite diced tomatoes, undrained
• 2 cups shredded sharp Cheddar cheese

Preheat oven to 350°F. Spray 13×9-inch baking dish (or 2 8×8-inch) with cooking spray. Spread half of enchilada sauce in bottom of dish. Spread about half of refried beans on 6 tortillas. Place tortillas, bean-side up, over sauce in dish, overlapping to fit. Stir together remaining enchilada sauce, corn, black beans and undrained tomatoes in large bowl. Spread half of corn mixture over tortillas in dish. Sprinkle with 1 cup cheese. Repeat layering with remaining refried beans and tortillas, corn mixture and remaining 1 cup cheese. Bake 35 minutes or until hot in center and bubbly around edges. Let stand 5 minutes before cutting and serving.

Freezing Directions: Prepare according to directions above except do not preheat oven and do not bake. Instead, once assembled, cover with foil and freeze. To serve: Thaw. Bake 35 minutes at 350 degrees or until hot in center and bubbly around edges. Let stand 5 minutes before cutting into 8 pieces. 

 On to the sauce:

The enchilada sauce recipe makes 5 cups, I froze the remaining that Lo didn't use in the Enchilada Meatball recipe (which were also frozen).  This is a pretty spicy sauce, but we really liked it.  If you have a tender tongue, don't add any extra cayenne.

Enchilada Sauce
Tammy's Recipes

3 cups chicken broth, vegetable broth, or water*
1 can (14.5 ounces) diced tomatoes
2 tablespoons olive oil
1 large clove garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/3 cup chili powder
1 teaspoon salt
1/2 cup gluten free flour - I used Bob's Red Mill GF All Purpose Flour
Optional: Cayenne pepper added (to taste) at the end, if you like hot enchilada sauce

 

1. Place all ingredients into blender and blend on high until smooth. Pour into a 3- or 4-quart sauce pan. Or, place ingredients into a 4-quart sauce pan (no heat) and blend with an immersion stick blender until smooth.
2. Heat mixture in sauce pan over medium heat, whisking frequently, until mixture thickens and boils. Let boil for 30 seconds, then remove from heat. Cool. Taste, and whisk in some cayenne pepper if you want a hotter sauce.

*I had to add a little extra chicken broth, as it thickened a little too much.  Add extra to your preference.