Cajun Salmon with Bulgar Lentils

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Healthy, tasty and quick. Serve with TJ cornbread.

(all products from TJ's)

1 pkg Cajun seasoned fresh salmon at room temperature
1 pkg mirapoix
1 pkg black bulgar lentils
grape seed or olive oil*
San Antonio Madeira about 1/4 cup

In a large frying pan sauté the mirapoix in grape seed oil over med high heat until mixture starts to caramelize. (*Alternately sauté in olive oil if you do not want the caramelized taste and texture.) Add Madeira to deglaze. Add lentils and more Madeira if needed. Mix and reduce temp to simmer. Lay salmon, seasoned side up, on top of vegetables and cover with lid. Cook to desired doneness** and serve with lentils on the side.

**I am a real sushi fan so I steam my salmon for about 5 minutes for a warm buttery texture. But please don't ruin this dish by over cooking.

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