As you can probably tell, I haven’t done much cooking, let alone blogging, in the last few weeks. Accounting busy season is in full swing, so we have been eating more sandwiches, soups, and salads than usual. When I saw that this week’s French Fridays with Dorie recipe, Roasted Salmon and Lentils, could take less than an hour to pull off (with minimal prep!), I jumped at the chance to make something different. I had one problem – I was out of red lentils. Roasted salmon and split peas sounded like a reasonable compromise.
I patted myself in the back prematurely for thinking that split peas would make a great substitute. I reached into the bulk bag, scooped a cup, and followed Dorie’s recipe. The only modifications? Three black peppercorns and a fat sprig of thyme.
Lentils cook relatively quickly and require no soaking. Split peas are better soaked, and can take up to four hours to cook completely. There’s no way I will forget that after munching on half-cooked split peas. Good thing DH had dinner at work! The flavors were great, although I am glad I added the extra seasonings. The oily salmon was a great contrast to the very healthy legumes too.
French Fridays with Dorie is an online cooking club where on a weekly basis, home cooks all over the world post their interpretations of a selected recipe from Around My French Table – Dorie Greenspan’s award winning cookbook.