Spiced Salmon over Coconut Lentils

By • December 28, 2010 • 0 Comments



Author Notes: I came up with this recipe as a way to feature fennel pollen but the lentils turned out to be my favorite part of the meal. They are so tasty and I regularly make them on their own as well.Kerstin

Serves 4

Coconut Lentils

  • 1 tablespoon canola oil
  • 1 cup chopped shallots
  • 2 garlic cloves, minced
  • 6 ounces fresh spinach
  • 1 13.5-ounce can coconut milk
  • 1 1/2 cup low-sodium chicken broth
  • 1 cup lentils
  • Juice of half a lemon
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon salt

Spiced Salmon

  • 2 1/2 teaspoons fennel pollen (or substitute ground fennel seeds)
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cayenne pepper
  • 1 teaspoon salt
  • 4 7-ounce salmon filets
  • 1 tablespoon canola oil
  1. To prepare the lentils, heat canola oil over medium high heat in a large nonstick pan and sauté shallots for 5 to 7 minutes or until tender; add garlic and sauté 1 additional minute. Turn heat down to low and add spinach, coconut milk, chicken broth, and lentils to the pan and simmer covered, for 30 to 35 minutes or until lentils are tender, stirring occasionally. Stir in lemon juice, garam masala, and salt.
  2. Meanwhile, heat oven to 350?F and prepare the salmon by mixing 2 teaspoons fennel pollen, ginger, cayenne pepper, and salt in a small dish. Sprinkle spice rub evenly over salmon filets and lightly rub it into the filets. Heat canola oil over medium high heat in a large nonstick skillet and sear the salmon filets on both sides. Bake salmon for 8 to 10 minutes at 350?F or until cooked through. Serve salmon over the coconut lentils and garnish with remaining 1/2 teaspoon fennel pollen.

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