Salmon With Curried Lentils (Food Network Kitchens) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
3 tablespoons extra-virgin olive oil |
1 tablespoon finely chopped peeled ginger |
2 cloves garlic, finely chopped |
1 medium shallot, thinly sliced |
3/4 teaspoon curry powder |
1 1/2 teaspoons hot paprika |
1 red bell pepper, chopped |
1/2 cup red lentils, rinsed |
kosher salt |
juice of 1 lemon |
4 6 -ounce center-cut salmon fillets |
5 cups baby arugula (about 3 ounces) |
Directions:
1. Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the ginger, garlic, shallot, curry powder and 1/2 teaspoon paprika; cook, stirring often, until the shallot is soft, about 3 minutes. Add the bell pepper and cook until slightly softened, 2 minutes. Add the lentils, 1/2 teaspoon salt and 2 1/2 cups water; increase the heat to medium high and bring to a simmer. Partially cover and cook, stirring often and adjusting the heat to maintain a simmer, until the lentils are tender, about 15 minutes. Uncover and simmer until thick, 5 to 10 more minutes. Add lemon juice and salt to taste.
2. Preheat the broiler. Put the salmon on a foil-lined baking sheet, skin-side down. Sprinkle with 1/2 teaspoon salt and the remaining 1 teaspoon paprika and broil until just cooked through, 6 to 8 minutes.
3. Toss the arugula with the remaining 1 tablespoon olive oil, and salt and lemon juice to taste. Serve with the lentils and salmon.
4. Per serving: Calories 426; Fat 18 g (Saturated 3 g); Cholesterol 97 mg; Sodium 617 mg; Carbohydrate 21 g; Fiber 5 g; Protein 45 g
5. Photograph by Justin Walker
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