Basil & Garlic Baked Salmon with Lentils & Millet

A Delicious NEW Recipe Added to Culinary Elegance Shop given to you free today.  This recipe will also be in the Culinary Elegance Cookbook featuring non gluten and non lactose gourmet foods coming out SOON!

Ingredients:

4 Wild Salmon Fillets

6 Large Cloves Fresh Garlic, minced

2 Avocado’s; pureed

2 Cups Whole Organic Millet

8 Cups Water

2.5 tbsp Garlic Salt

1.5 tsp Olive Oil

1 lb bag Brown Lentils

½ Cup Basil, dried

Directions:

Preheat oven to 425F.  Mince 6 large cloves of fresh garlic and set aside.  Cut open 2 avocados and mash them up.  Add 1.5 tsp of basil and 1 tsp garlic salt to the mashed avocados, puree in a food processor and set aside.  Cook lentils.  Wash and rinse lentils.  Put lentils in a pot of water over medium high heat making sure water covers the top of the lentils by about 2 inches.  Add in about 2 tbsp basil and 2 tsp garlic salt.  Once water comes to a boil cover and reduce heat to low.  Let lentils simmer on low covered for about 20 minutes or until done.  Remove from heat, drain, and set lentils aside.  Take about 1/2 cup of lentils and add them in the food processor with the pureed avocado, basil, and garlic salt, and puree all together.  Add garlic salt to taste if needed.  Once pureed, set aside.  This is the sauce to top the salmon.  In another sauce pan add 2 cups of whole organic millet and 4 cups of water, and ½ tsp of olive oil.  Place over medium high heat until water comes to a boil.  Once water comes to a boil, cover and reduce heat to low and cook for about 30 minutes until water is drained, and the millet is done.  Remove from heat and set aside.  Next, in a large baking casserole dish, grease the bottom of it with 1 tsp of olive oil.  Make sure to spread the olive oil around the bottom of the pan so that the entire bottom is greased.  Next add 4 wild salmon fillets in the casserole baking dish.  Rub both the bottoms and tops of the salmon fillets in the oil.  Then, sprinkle garlic salt, basil that you have left, and all of the fresh garlic cloves on BOTH SIDES of each salmon fillet coating them evenly.  Be careful not to sprinkle too much garlic salt on each piece, but enough to your liking.  Place salmon in oven and bake at 425F for 35 minutes.  When done remove from oven.  While Salmon is still hot and fresh, add the avocado/lentil puree on top of the salmon, or on the side whatever your personal preference is, and add the cooked millet all around the salmon for a nice presentation.  Note:  In the photo above I browned the done millet for a few minutes in the oven for presentation purposes.  You also can sprinkle a few cooked lentils on top of the salmon.  Put the leftover lentils and leftover millet in your refrigerator.  Serve while hot.  Vahlah, you have just created a very healthy dish that tastes absolutely wonderful!