After a weekend of sunny weather, long runs, and yard work, it’s tough to start the week focusing on meal planning when we are faced with work, family life, errands, and trying to get a run in. For the next month we will kick off each week with, Monday Meals: easy recipes for busy runners. Each recipe is designed to help “spring clean” your meal repertoire so you can eat healthier without breaking the bank, and spend more time running.
Try out this week’s recipe, Grilled Salmon with Lentil Tabouli. The recipe calls for salmon but can be exchanged for skinless chicken, if you prefer. Consider purchasing fresh produce from your local farmer’s market. Many markets open in the spring season carrying a wide variety of locally grown fruits and vegetables.
1 cup green lentils (green is not required)
3 cups water
1/4 cup extra-virgin olive oil
1/2 cup lemon juice
1 small garlic clove, minced
4 scallions, trimmed and thinly sliced
1 cup flat leaf parsley, roughly chopped
1/2 seedless cucumber, peeled, diced
1/2 pint grape tomatoes, quartered
2 teaspoons salt, or more to taste
For the Salmon
1 1/2 pounds salmon fillet, wild Alaskan if possible
1 lemon, juiced
1 teaspoon salt
3 teaspoons olive oil
Place lentils and water in a small pot. Cover and bring to a boil. Reduce to a simmer and cook, covered, for 15 minutes. In a bowl, toss together olive oil, lemon, garlic, scallion, parsley, cucumber, tomatoes, and salt. When lentils are finished, drain, rinse with warm water, add to bowl, and toss. Wash fish with lemon juice and salt, rinse under cold water; dry with a paper towel. Coat with two teaspoons oil and cut into six pieces. Oil a grill pan with last teaspoon of oil. Place salmon on heated grill. Cook for six to eight minutes per side (until fish flakes easily with a fork). Serve over tabouli. Serves six.
This recipe comes from Runner’s World, April 2010 issue available on newsstands.
Feel free to share your thoughts about this or other recipes.
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