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Superfoods for spring: Recipes with sweet potatoes, lentils, and salmon

Makes 4 servings When it comes to sweet potatoes, there's no need to get complicated. Goguma-bap is a traditional Korean dish of sweet potatoes (goguma) and cooked rice (bap). Our take has a pure sweet potato flavor accented by chewy short-grain rice; we prefer the nuttiness of brown short-grain rice for added complexity. The sweet potatoes and rice usually are steamed together plain, then seasoned at the table with a mixture of soy sauce. We opt to season the sweet potatoes with just a little of this sauce before cooking to make them especially flavorful. Get Starting Point A guide through the most important stories of the morning, delivered Monday through Friday. Enter Email Sign Up 1 cup short-grain brown rice, rinsed and drained Advertisement 1 bunch scallions, thinly sliced ¼ cup low-sodium soy sauce 1 tablespoon unseasoned rice vinegar 1 medium garlic clove, finely grated 1 teaspoon red pepper flakes 1 teaspoon honey or white sugar 1 pound orange-flesh sweet potatoes, peeled and cut into ½-inch chunks Kosher salt and ground black pepper In a large saucepan, combine the rice and 1¾ cups water. Bring to a simmer over medium heat, then reduce the heat to low, cover, and cook without stirring for 15 minutes. Meanwhile, in a small bowl, stir together the scallions, soy sauce, vinegar, garlic, pepper flakes, honey, and 2 tablespoons water. In a medium bowl, toss the sweet potatoes with 2 tablespoons of the soy mixture and ½ teaspoon black pepper. After the rice has cooked for 15 minutes, uncover the pot, scatter the sweet potato mixture over the surface of the rice (without disturbing the grains) and re-cover. Cook over low heat until both the potatoes and rice are tender, 20 to 25 minutes. Advertisement Remove the pot from the heat and let stand, covered, for 10 minutes. Gently fluff the rice and sweet potatoes with a fork, trying not to break up the potatoes. Serve with the remaining soy sauce mixture for drizzling. Harissa-Honey Lentil Salad With Almonds Connie Miller Harissa-Honey Lentil Salad With Almonds Makes 4 servings Lentils du Puy are a French variety with a speckled green color and a firm, nutty texture even when fully cooked. In this recipe we dress Puy lentils, carrots, and tangy-sweet raisins (or chopped dried apricots) with a harissa- and honey-spiked lemon vinaigrette. Don't allow the lentils to cool completely before tossing them in the dressing. If dressed when warm, the lentils will absorb some of the seasonings so they're flavorful inside and out. The lentils require about 20 minutes of simmering; use that time to prep the other ingredients for the salad. Served at room temperature or even lightly chilled, this is a great side to roasted or grilled meats of any sort, but also makes a terrific light vegetarian main. 1 cup lentils du Puy, rinsed and drained Kosher salt and ground black pepper ¼ cup extra virgin olive oil ¼ cup lemon juice 1 tablespoon honey 1 tablespoon harissa paste ½ teaspoon ground cumin 2 large carrots, peeled, quartered lengthwise, and cut in ¼-inch pieces ½ cup raisins or chopped dried apricots Leaves from 1 bunch flat-leaf parsley, torn if large ½ cup sliced almonds, toasted In a large saucepan, combine the lentils, ½ teaspoon each salt and pepper, and 5 cups water. Bring to a simmer over medium-high heat, then reduce the heat to medium and cook, uncovered and stirring occasionally, until the lentils are tender but still hold their shape, 20 to 25 minutes. Drain in a colander and let cool for about 10 minutes. Advertisement In a large bowl, whisk together the oil, lemon juice, honey, harissa, cumin, and ¼ teaspoon each salt and pepper. Add the warm lentils, carrots, raisins, and parsley; toss to combine. Taste and season with salt and pepper. Serve sprinkled with the almonds. Seared Salmon With Avocado Sauce and Tomato-Cilantro Salsa Connie Miller Seared Salmon With Avocado Sauce and Tomato-Cilantro Salsa Makes 4 servings We borrow from Colombia's take on guacamole—spiked with both lime juice and vinegar as well as fresh chilies—to create an easy, no-cook sauce for salmon fillets. A fresh tomato-cilantro salsa finishes the dish, adding a bright, acidic note to balance the rich, savory fish. Don't shy away from using the habanero chili. Its fruity flavor pairs perfectly with the avocado. It does give bold spiciness to the sauce, but the richness of the salmon keeps the heat in check. 1½ cups cherry or grape tomatoes, roughly chopped 5 tablespoons lime juice, divided, plus lime wedges, to serve Kosher salt 2 scallions, cut into 1-inch lengths 1 Anaheim chili, stemmed, seeded, and cut into rough 1-inch pieces 1 habanero chili, stemmed and seeded 2 tablespoons white vinegar 1½ cups lightly packed fresh cilantro, divided 1 ripe avocado, halved, pitted, peeled, and chopped Four 6-ounce center-cut salmon fillets (each 1 to 1¼ inches thick), patted dry 1 tablespoon grape-seed or other neutral oil 2 tablespoons salted butter In a medium bowl, toss the tomatoes with 1 tablespoon of the lime juice and a pinch of salt. Set aside. In a blender, combine the scallions, both chilies, vinegar, 2 tablespoons of the remaining lime juice, and ½ teaspoon salt. Blend until smooth, about 30 seconds. Add ¾ cup of the cilantro and the avocado. With the blender running, stream in 3 tablespoons water and blend until smooth and creamy, about 1 minute, scraping the blender jar as needed; if needed, add up to 1 tablespoon more water to achieve the correct consistency. Set aside. Advertisement Season the salmon on both sides with salt. In a 12-inch nonstick skillet set over medium-high heat, warm the oil until shimmering. Add the fillets flesh side down, reduce to medium heat, and cook until golden, about 4 minutes. Using a wide metal spatula, flip the fillets, add the butter, and increase to medium-high heat. Once the butter stops foaming, spoon it over the fillets, adjusting the heat to prevent the butter from burning. Cook and baste the fish until the thickest parts reach 115 to 120 degrees, or are nearly opaque when cut into, 2 to 3 minutes. Pour the remaining 2 tablespoons lime juice into the pan and baste the fillets once or twice more. With a wide metal spatula, transfer the fillets to individual plates. Spoon about 2 tablespoons avocado sauce over each fillet. Add the remaining ¾ cup cilantro to the tomatoes and toss, then spoon over the salmon. Serve the remaining avocado sauce on the side, along with lime wedges. Christopher Kimball is the founder of Milk Street, home to a magazine, school, and radio and television shows. Globe readers get 12 weeks of complete digital access, plus two issues of Milk Street print magazine, for just $1. Go to Send comments to