by Kerstin
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Photo by Kerstin
Kerstin's Notes:
1 tablespoon canola oil Ask a question about this ingredient
1 cup chopped shallots Ask a question about this ingredient
2 garlic cloves, minced Ask a question about this ingredient
6 ounces fresh spinach Ask a question about this ingredient
1 13.5-ounce can coconut milk Ask a question about this ingredient
1 1/2 cup low-sodium chicken broth Ask a question about this ingredient
1 cup lentils Ask a question about this ingredient
Juice of half a lemon Ask a question about this ingredient
1/2 teaspoon garam masala Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
2 1/2 teaspoons fennel pollen (or substitute ground fennel seeds) Ask a question about this ingredient
1 teaspoon ground ginger Ask a question about this ingredient
1/2 teaspoon ground cayenne pepper Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
4 7-ounce salmon filets Ask a question about this ingredient
1 tablespoon canola oil Ask a question about this ingredient
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.
Ask a question about this stepMeanwhile, 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.
Ask a question about this step
Dorie is a food writer and award-winning author of ten cookbooks, her most recent being Around My French Table: More Than 300 Recipes from My Home to Yours.
