Recipe: Indian-Spiced Salmon with Lentils
Indian spices bring warmth and depth of flavor to salmon in this easy midweek meal. Satisfying and leftover-friendly, the lentils are great to double for lunch the next day. Just promise you won’t use the office microwave to reheat the salmon.
- 1 cup French green lentils
- 2 tablespoons coconut oil, divided
- 1 small shallot, minced
- 2 garlic cloves, minced
- 2 teaspoons minced fresh ginger
- 1 teaspoon yellow curry powder
- ½ teaspoon ground turmeric
- ¼ teaspoon crushed red chile flakes
- 1 (13.5-ounce) can coconut milk
- 1 teaspoon kosher salt, divided
- ½ teaspoon ground black pepper, divided
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 1 teaspoon garam masala
- ½ teaspoon ground coriander
- ½ teaspoon smoked paprika
- 4 (6-ounce) salmon fillets
- Fresh cilantro leaves, for garnish
Rinse lentils in cold running water. Place in medium saucepan and add 3 cups water. Bring to a boil; reduce heat to low and simmer until just tender but still holding their shape, about 20 minutes.
Heat 1 tablespoon oil in a medium saucepan over medium heat. Sauté shallot, garlic and ginger until tender, about 2–3 minutes. Stir in curry, turmeric and red chile flakes and cook until fragrant, about 1 minute. Stir in coconut milk and reduce heat to medium-low. Simmer until reduced and slightly thickened, about 8–10 minutes. Fold in lentils, ½ teaspoon salt and ¼ teaspoon pepper. Simmer on low until heated through and flavors have blended, about 5 minutes. Fold in cilantro and lime juice.
Combine garam masala, coriander, smoked paprika, remaining ½ teaspoon salt and remaining ¼ teaspoon pepper. Rub spice mixture evenly over fillets.
Heat a large nonstick skillet over medium heat with remaining 1 tablespoon oil, swirling to coat. Add fillets skin-side down to skillet and cook until browned, about 3–4 minutes. Turn fillets over and cook about 3 minutes or until desired degree of doneness. Let rest 5 minutes. Serve salmon with warm lentils, garnished with cilantro.