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Lentil-Crusted Salmon
with Spinach-Yogurt Dal & Apricot Chutney
20 minWellness at Blue Apron
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2 Servings
- Est. 700 Cals/serving
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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.
Get Cooking
fresh
ingredients
Title
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2 Salmon Fillets
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½ cup Harvest Gold Lentils
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⅓ cup Dried Apricots
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2 oz Spinach
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1 bunch Cilantro
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½ cup Plain Greek Yogurt
- 2 Tbsps Ghee
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2 Tbsps Tamarind Concentrate
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1 1-Inch Piece Ginger
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¼ cup Lentil Flour
- 1 Tbsp Apricot Chutney Spice Blend (Madras Curry Powder, Cumin Seeds, Ground Cardamom, Nigella Seeds, Brown Mustard Seeds & Cayenne Pepper)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
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!
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