We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Lentil-Crusted Salmon
with Spinach-Yogurt Dal & Apricot Chutney
Cook Time
15-25mins
Makes
2 Servings
Nutrition
We're still sourcing!
Check back soon for nutritional information.
Here, we’re celebrating one of our favorite legumes by using it two ways. We’re coating the salmon fillets in lentil flour. A light dusting of this specialty ingredient (simply finely-ground lentils) creates a delicate crust with a hearty, toasty flavor. And as a side, we’re using whole lentils in a creamy dal—a traditional Indian stew. Ours features quick-cooking, golden lentils, mixed with spinach and creamy Greek yogurt.
Tips & Techniques
Tools from the Test Kitchen
Ingredients
PDF Download a PDF of this recipe
-
2 Salmon Fillets
-
½ Cup Harvest Gold Lentils
-
⅓ Cup Dried Apricots
-
2 Ounces Spinach
-
1 Bunch Cilantro
-
½ Cup Plain Greek Yogurt
- 2 Tablespoons Ghee
-
2 Tablespoons Tamarind Concentrate
-
1 1-Inch Piece Ginger
-
¼ Cup Lentil Flour
- 1 Tablespoon Apricot Chutney Spice Blend (Madras Curry Powder, Cumin Seeds, Ground Cardamom, Nigella Seeds, Brown Mustard Seeds & Cayenne Pepper)
Instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Pick the cilantro leaves off the stems; discard the stems. Peel and mince the ginger. Small dice the apricots.
2
Start the dal:
In a large pot, heat half the ghee on medium-high until melted. Add half the ginger and half the spice blend. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the lentils and 1½ cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium and simmer 8 to 10 minutes, or until the lentils are tender and slightly broken down.
3
Make the apricot chutney:
While the dal cooks, in a medium pan (nonstick, if you have one), heat the remaining ghee on medium-high until melted. Add the remaining ginger and spice blend. Cook, stirring frequently, 2 to 3 minutes, or until softened and fragrant. Add the apricots and ½ cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until most of the water has evaporated. Stir in the tamarind concentrate. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Remove from heat; transfer to a bowl. Rinse and wipe out the pan.
4
Finish the dal:
Stir the spinach and Greek yogurt into the pot of dal. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined and the spinach has wilted. Remove from heat and season with salt and pepper to taste. Set aside in a warm place.
5
Coat & cook the salmon:
Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. Place the lentil flour on a plate. Coat both sides of each fillet in the lentil flour, tapping off any excess. In the same pan used to make the chutney, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated fillets and cook 3 to 4 minutes per side, or until golden brown and cooked to your desired degree of doneness. Remove from heat.
6
Plate your dish:
Divide the finished dal and cooked salmon fillets between 2 bowls. Garnish with the cilantro. Serve with the apricot chutney on the side. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Pick the cilantro leaves off the stems; discard the stems. Peel and mince the ginger. Small dice the apricots.
2
Start the dal:
In a large pot, heat half the ghee on medium-high until melted. Add half the ginger and half the spice blend. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the lentils and 1½ cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium and simmer 8 to 10 minutes, or until the lentils are tender and slightly broken down.
3
Make the apricot chutney:
While the dal cooks, in a medium pan (nonstick, if you have one), heat the remaining ghee on medium-high until melted. Add the remaining ginger and spice blend. Cook, stirring frequently, 2 to 3 minutes, or until softened and fragrant. Add the apricots and ½ cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until most of the water has evaporated. Stir in the tamarind concentrate. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Remove from heat; transfer to a bowl. Rinse and wipe out the pan.
4
Finish the dal:
Stir the spinach and Greek yogurt into the pot of dal. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined and the spinach has wilted. Remove from heat and season with salt and pepper to taste. Set aside in a warm place.
5
Coat & cook the salmon:
Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. Place the lentil flour on a plate. Coat both sides of each fillet in the lentil flour, tapping off any excess. In the same pan used to make the chutney, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated fillets and cook 3 to 4 minutes per side, or until golden brown and cooked to your desired degree of doneness. Remove from heat.
6
Plate your dish:
Divide the finished dal and cooked salmon fillets between 2 bowls. Garnish with the cilantro. Serve with the apricot chutney on the side. Enjoy!
Tips from Home Chefs