Middle Eastern Rice Salad


  • 1 cup brown lentils
  • 5 tablespoons fresh lemon juice
  • 3 teaspoons extra virgin olive oil
  • 2 teaspoon grated lemon peel
  • 2/3 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1 1/2 cups cooked brown or white rice
  • 2 carrots, shredded
  • 2 ribs celery, chopped
  • 2 tomatoes, seeded and chopped
  • 1 small red onion, chopped
  • 3/4 cup chopped fresh parsley leaves


  1. Bring 4 cups of water to boil in a large saucepan. Add the lentils and reduce to simmer. Cook for 15 minutes, or just until tender. Drain well and cool. 
  2. Dressing: whisk together the lemon juice, oil , peel, paprika, salt, and red pepper in a small bowl.
  3. Mix the rice, carrots, celery, tomatoes, onion, parsley and cooled lentils in a large bowl.
  4. Stir in dressing.

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ph: 419-343-1031 ~ ph: 313-989-4063

Sockeye Salmon

4 (6 oz each) salmon filets
1/2 tsp kosher salt
1/2 tsp black pepper

3 Tbsp butter
2 tsp olive oil
2 tsp garlic powder 
1/2 cup honey
3 Tbsp water
3 Tbsp soy sauce
2 Tbsp lemon juice


  1. Pat salmon dry, then season with salt, pepper. Set aside. Adjust oven rack to middle position, then preheat broiler.
  2. Add butter and oil to a large, oven-safe skillet over MED-HIGH heat. Once butter is melted, add garlic, water, soy sauce,  honey and lemon juice and cook 30 seconds or so, until sauce is heated through.
  3. Add salmon, skin side down (if using salmon with skin), and cook 3 minutes. While salmon cooks, baste frequently with sauce from the pan by spooning it over the top of the salmon.
  4. Broil salmon for 5-6 minutes, basting with sauce once during the broil, until salmon is caramelized and cooked to desired doneness.
  5. Garnish with minced parsley if desired

Photographer: Rick Osentoski ~ Food Stylist: Michele Zoda-Osentoski