Dill

This vibrant Turkish salad traditionally features nubby mung beans paired with roasted red peppers, fresh herbs, and a tangy pomegranate molasses dressing. This version uses French lentils du Puy as a substitute, since dried mung beans can be difficult to source in the US. The lentils provide a similar firm texture while being widely available. The dish balances earthy legumes with bright citrus, aromatic cumin and sumac, and the fresh bite of mint and dill. Simple yet layered with flavor, it works equally well as a substantial side dish or light vegetarian main course. Serve at room temperature or chilled. ...

Equipment 2 small bowls 1 baking sheet large enough to hold salmon Prehet Oven Adjust oven rack to the center position. Preheat oven to 250° F. Ingredients 1 tablespoon packed brown sugar 1 teaspoon salt + ½ teaspoon salt ½ teaspoon pepper One 2.5 pound center-cut salmon fillet, about 1.5" thick, skin-on ¼ cup extra-virgin olive oil 2 tablespoons sliced fresh dill 2 teaspoons grated lemon zest 1.5 tablespoons lemon juice Preparation Roast Salmon Combine brown sugar, 1 tsp salt, pepper in a small bowl. Place salmon, skin side down, on baking sheet. Sprinkle sugar/salt mixture over salmon. Roast salmon about 55 to 60 minutes or until center registers 125°F. Combine Oil While the salmon is roasting, combine olive oil, dill, ½ tsp salt, lemon zest, and lemon juice in small bowl. Once salmon is cooked, remove from oven and pour oil mixture evenly atop salmon. Let sit 5 minutes