JeanMarie Brownson: A gift from a friend’s travels sent me on a cooking journey
JeanMarie Brownson, Tribune Content Agency
on
Makes 2 or 3 servings
Macadamia and lemon dukkah, see recipe
2 boneless, skin-on salmon fillets, about 12 ounces each
Salt, freshly ground pepper
3 tablespoons olive oil
2 tablespoons butter
1 large or 2 small shallots, finely chopped
1 or 2 cloves garlic, crushed
About 1 1/2 cups (8 ounces) cooked lentils or cooked brown rice
1 1/2 cups halved multi-colored cherry or grape tomatoes, about 6 ounces
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