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Prep Time: 10 mins | Cook Time: 45 mins | Serves: 4

Ingredients

• 1 1/4 c water

• 1 c + 2 Tbsp low-sodium chicken stock, divided

• 3/4 c lentils

• 2 garlic cloves, crushed

• 1 Tbsp olive oil

• 8 large shiitake mushrooms, sliced (about 1/4 lb)

• 6 baby bok choy bulbs, cut in half lengthwise

• 1 lb salmon fillet, skinned, cut into 4 portions

• 2 Tbsp low-sodium soy sauce

• 1 tsp brown sugar

• 1 tsp honey

• 1/4 tsp ground ginger

• 1/4 tsp ground mustard

Directions

1. Bring water and stock to a boil. Add lentils and garlic, cover and reduce to simmer for 15-20 minutes.

2. Heat oil in large skillet. Sauté mushrooms until slightly browned both sides. Add chicken stock and remove from heat. Continue stirring until stock is fully absorbed. Remove to plate.

3. Return skillet to medium-high heat. Add baby bok choy, cut side down. Cook until slightly browned.

4. Combine last four ingredients and marinate salmon for 10 minutes. Broil salmon in the sauce for about 4 minutes.

5. To serve, spoon broiling liquid over lentil and bok choy.

Notes

• If baby bok choy or shiitakes are not available, substitute pea pods and crimini mushrooms, and simply sauté them.

Nutrition: (per serving) Calories: 392 kcals | Total Fat: 12 g | Saturated Fat: 2 g | Sodium: 363 mg | Carb: 33 g | Protein: 42 g | Fiber: 12 g.

Providence Heart Guide 2020
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