Grilled Pesto Salmon, Lentils and a Wine Review

Running Daddy loves cedar planked salmon and with the weather turning cool on a gorgeous early fall night, tonight was the perfect night to grill salmon, veggies and cook up some lentils Good Better Best Food style.


Lentils are new for me, but they fit nicely into the Good Better Best lifestyle  Already a whole grain they are Already Better.  Here is how I cooked them:

-1 shallot
-1 Tbs olive oil
-2 cups or so of chicken stock
-1 cup of lentils

Heat a sauce pan and add the olive oil.  Chop shallot and then add to the olive oil, saute until tender.  Add lentils and saute for about 1 minute.  Add about 1 cup of stock at a time, turn down heat and simmer until tender about 20 minutes.  Add stock as necessary.

Since the lentils make this alreader better, to make Best add farmers market shallots or organic stock or both.


Since we cook the salmon on a cedar plank, there is not a lot that needs to be done to add flavor.  We used wild salmon which made this Already Better.  Typically when we grill salmon all we do is add about 2 Tbs of commerically made pesto to the salmon before grilling.  The pesto gives it a mild seasoning and also helps keep the fish moist.  You can make Best by making your own pesto with basil from your garden or the farmers market.

Cook the salmon on med-high heat for about 15-20 minutes until it flakes easily with a fork.



Tonight we were treated to a great wine by our friends at Wine Chateau  located in New Jersey.  Domaine de L'Olivier 2010 Chardonnay was a lovely surprise.  While I am now a white wine drinker, I typically do not reach for Chardonnay...until now.  This Chardonnay was crisp with only a hint of oak and  nicely paired with the fish and the lentils.  This wine was excellent on a Sunday night at the $10 price point.

If you are in the Metuchen or Piscataway, NJ area, stop into Wine Chateau and see what wine gems they have for you!

Enjoy the Best Food!

No comments

Powered by Blogger.