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
Ingredients
- 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 cups
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
Directions
-
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.
-
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.
See what other Food52ers are saying.