yield: (serves 4)
Ingredients
- 2 tbs turmeric
- 4 6oz filets of fresh salmon
- 4 cups organic chicken broth
- Juice of 2 limes
- 1 tbs crushed garlic
- 1 cup chopped guava
- ¼ cup honey
- 2 cups dried green lentils
- 1 cup balsamic vinegar
Directions
- Place the stock in a medium size sauté pan. Stir in the juice of two limes, honey, and turmeric.
- Mix thoroughly and place the salmon filets in the broth. Don’t forget to salt and pepper the salmon. Bring the broth to a medium boil, reduce to low and cook/poach for 15 minutes.
- For the lentil salad place 1.5 cups of brown or green lentils in a pan. Add the garlic, chopped onion, and 3 cups water, balsamic vinegar, salt and pepper. Bring to a boil, reduce to low and cook for 15 minutes.
- This dish can be served hot or cold. Plate and serve with fresh sliced guavas.
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Photo Courtesy of Joseph De Leo
