This salad, made with green lentils, is a great meal warm and also tastes delicious cold and right out of the refrigerator! Yum!
1 pkg (450 g) dried green lentils, (about 2-1/4 cups)
1 sweet orange or red pepper, halved and seeded
1/4 cup (60 mL) extra-virgin olive oil
1 leek, (white and light green parts only), halved and sliced
2 yellow zucchinis, halved lengthwise and sliced
1/2 tsp (2 mL) chipotle chili powder
450 g skin-on rainbow trout fillets, cut in half crosswise
1/4 cup (60 mL) chopped fresh cilantro
2 tsp (10 mL) grated lime zest
1/4 cup (60 mL) lime juice
2 tbsp (30 mL) sodium-reduced soy sauce
2 cloves garlic, minced
In large saucepan, combine lentils with enough water to cover by 1 inch (2.5 cm); bring to boil. Reduce heat and simmer, stirring occasionally, until tender, about 15 minutes. Drain; transfer to bowl.
Meanwhile, broil orange peppers, cut side down, on foil-lined rimmed baking sheet until softened and charred, 12 to 15 minutes. Let cool enough to handle; peel and cut lengthwise into strips. Add to lentils.
In large nonstick skillet, heat 2 tsp of the oil over medium-high heat; cook leek, stirring often, until softened and light golden, about 4 minutes. Add zucchini; cook, stirring occasionally, until tender-crisp, about 3 minutes. Add to lentil mixture.
Add 1 tsp of the remaining oil to pan; sprinkle chili powder over fleshy side of fish. Cook, skin side up, until deep golden and crispy, about 4 minutes. Turn and cook until fish flakes easily when tested and skin is starting to crisp, about 5 minutes. Remove from pan; let cool slightly.
Meanwhile, whisk together remaining oil, cilantro, lime zest, lime juice, soy sauce and garlic. Pour over lentil mixture; toss to coat. Remove and discard fish skin; flake flesh with fork. Add to lentil mixture; gently toss to combine.