Roasted salmon cooks up moist and tender. Served on a bed of lentils with a balsamic glaze over all the dish, it is aromatic and tantalizing.
1⁄2 cup soy sauce
1⁄2 cup balsamic vinegar
1 tbsp. sesame oil
1 tbsp. grated, peeled ginger
1 tbsp. grated daikon
Salt and pepper, to taste
4 salmon steaks (1-in. thick)
3 cups cooked green or multi-colored lentils
Julienned carrots and scallions, for garnish
1. Combine soy sauce, balsamic vinegar, sesame oil, ginger, and daikon in a jar. Shake to blend well.
2. Pour balsamic mixture into saucepan and bring to a boil. Boil 5 min., until reduced and syrupy.
3. Coat the bottom of a roasting pan with oil. Add salmon steaks in one layer and sprinkle with salt and pepper. Roast in 425° F oven 8 min. Coat top of salmon with some of balsamic mixture. Roast 2-3 min. longer.
4. Meanwhile, sauté scallions in 2 tbsp. oil until tender; toss with hot lentils. Arrange lentils in center of plate; top with salmon and garnish with carrots and scallions. Drizzle extra balsamic glaze on plate.