Each week I will feature a few simple meals that can be prepared in 45 minutes or less (often much less).  So, put down those take out menus and get in the kitchen!

Roasted Salmon with Lentils: Serves 2

Ingredients: 1/4 of an onion, 2 cloves of garlic, a little olive oil, 3/4 cup dry lentils, salt and pepper, 2 pieces of salmon (5-9 oz. each, depending on how hungry you are), a little store bought chutney (for this dish I prefer plum chutney but use what you like). 

Finely chop 1/4 of an onion and 2 cloves of garlic. Warm a small saucepan (whatever you use to make rice for 2 people) on a medium low flame. Add 2 Tbsp olive oil (does not need to be extra virgin… save your expensive olive oil for something else), then add the onion and garlic. Wait 30 seconds then add 3/4 cup dry lentils (I prefer organic red lentils but any dry lentils will work). Stir once or twice. Add enough cold water to cover the lentils by one inch. Keep cooking lentils at a medium-low heat and stirring frequently. When the water is almost evaporated, add a pinch of salt and a little freshly ground black pepper. Taste the lentils.  If they are not tender yet, add more water. Continue doing this until lentils are tender, and even a little mushy. Taste again and add more salt and pepper at the end if needed.

Meanwhile, hopefully you have purchased 2 beautiful, fresh pieces of (preferably wild) salmon. Season both sides of the salmon with salt and pepper. Pre-heat your oven to 375 degrees. Heat an ovenproof skillet over a medium flame with 2-3 Tbsp olive oil. Add your salmon to the pan skin side down. Cook three minutes, then flip. Cook three minutes more. Put the saute pan with the salmon in it into the oven. Roast salmon for 12-20 minutes, depending on how well done you like it. 

Put a scoop of lentils on each plate. Top with a piece of salmon. Add a dollop of chutney to each. Serve with a smile. 

**To make this dish extra special, spread some harissa on each piece of salmon before you cook it. Harissa is a North African spice paste. It contains red chiles and can be a little spicy. You can find it in most grocery stores. 

Fried Chicken Salad: Serves 3

Ingredients: Approximately 1.5 lbs of boneless, skinless chicken breasts, 2 cups of flour, salt, pepper, cayenne pepper, pre washed lettuce, arugula, or baby spinach (enough to cover 3 dinner plates), a chunk of parmigiano-reggiano cheese (optional), 1/2 cup of honey, 1/2 cup of your favorite mustard, 2-3 cups of canola or vegetable oil. 

Fill a cast iron skillet (or other large, deep frying pan) about halfway with canola or vegetable oil. Heat over a medium flame. Remove excess fat or visible cartilage from the chicken. Cut each breast into three or four large chunks. Put chicken in a large bowl. Season well with salt and pepper, and a dash of cayenne pepper (or more if you like things spicy). Toss chicken with 1-2 cups of flour (as much as you need to coat the chicken).  Shake excess flour off the chicken. Add a drop of water to the oil in the pan. If it bubbles, the oil is hot enough and you can add the chicken.  (If it bubbles like crazy, the flame is too high. Turn it down and wait a minute). Cook, flipping occasionally, for about 6 minutes or until golden brown and cooked throughout. 

Meanwhile, arrange pre-washed lettuce in a large bowl or platter and toss with grated parmigiano-reggiano cheese (as much as you like) and a little black pepper. Whisk the honey and mustard together and season with a little salt and pepper. Drizzle salad with the honey mustard dressing and toss again. Drain chicken well on paper towels, sprinkle chicken with salt and pepper, then arrange on top of the salad. Enjoy!

* To make this salad extra special, add roasted peppers and/or blanched green beans.

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Jessica Alfreds

Jessica Alfreds is a Chef, Caterer, and Event Planner based in New York City. She is currently working on her first cookbook, teaching herself how to sew, and attempting to live a purposeful life. Jessica is a 3rd generation New Yorker and currently resides in the East Village. Visit jessicaalfreds.com.

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