Paprika & Fennel-Spiced Salmon with Spinach, Carrots & Khorasan Wheat

Paprika & Fennel-Spiced Salmon

with Spinach, Carrots & Khorasan Wheat

40 MIN
4 Servings
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From the Test Kitchen

Tonight’s easy, quick-cooking recipe is rich with seasonal flavors. Our sautéed carrots and spinach lend delicious sweetness to warm khorasan wheat—an ancient grain with a nutty taste and texture much like that of farro. Served on top, crispy-skinned salmon, seasoned with warming spices, is perfectly complemented by dollops of a cooling, fresh chive-
infused sauce.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    550 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel the carrots; thinly slice on an angle. Peel and thinly slice the onion. Roughly chop the spinach. Quarter and deseed the lemon. Thinly slice the chives. Roughly chop the almonds.

Cook the khorasan wheat:
2 Cook the khorasan wheat:

Add the khorasan wheat to the pot of boiling water and cook, uncovered, 16 to 18 minutes, or until tender. Drain thoroughly and set aside in a warm place.

Cook the vegetables:
3 Cook the vegetables:

While the khorasan wheat cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the carrots and onion; season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until softened. Add the spinach and the juice of 3 lemon wedges; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the spinach has wilted. Transfer to a large bowl; season with salt and pepper to taste. Set aside in a warm place. Wipe out the pan.

Make the sauce:
4 Make the sauce:

While the vegetables cook, in a bowl, combine the crème fraîche, half the chives, the juice of the remaining lemon wedge and a drizzle of olive oil; season with salt and pepper to taste. Transfer to a serving dish.

Coat & cook the salmon:
5 Coat & cook the salmon:

While the khorasan wheat continues to cook, place the spice blend on a plate. Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the skinless sides of the seasoned fillets in the spice blend (tapping off any excess). Transfer to a separate plate. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the coated fillets, skin sides down, and cook 4 to 5 minutes on the first side, or until crispy. Flip and cook 1 to 2 minutes, or until browned and cooked to your desired degree of doneness. Remove from heat.

Finish & serve your dish:
6 Finish & serve your dish:

Add the almonds and cooked khorasan wheat to the bowl of cooked vegetables; stir to combine. Season with salt and pepper to taste. Divide between 4 plates. Top with the cooked salmon fillets. Garnish with the remaining chives. Serve with the sauce on the side. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel the carrots; thinly slice on an angle. Peel and thinly slice the onion. Roughly chop the spinach. Quarter and deseed the lemon. Thinly slice the chives. Roughly chop the almonds.

2 Cook the khorasan wheat:

Add the khorasan wheat to the pot of boiling water and cook, uncovered, 16 to 18 minutes, or until tender. Drain thoroughly and set aside in a warm place.

Cook the vegetables:
3 Cook the vegetables:

While the khorasan wheat cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the carrots and onion; season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until softened. Add the spinach and the juice of 3 lemon wedges; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the spinach has wilted. Transfer to a large bowl; season with salt and pepper to taste. Set aside in a warm place. Wipe out the pan.

4 Make the sauce:

While the vegetables cook, in a bowl, combine the crème fraîche, half the chives, the juice of the remaining lemon wedge and a drizzle of olive oil; season with salt and pepper to taste. Transfer to a serving dish.

Make the sauce:
Coat & cook the salmon:
5 Coat & cook the salmon:

While the khorasan wheat continues to cook, place the spice blend on a plate. Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the skinless sides of the seasoned fillets in the spice blend (tapping off any excess). Transfer to a separate plate. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the coated fillets, skin sides down, and cook 4 to 5 minutes on the first side, or until crispy. Flip and cook 1 to 2 minutes, or until browned and cooked to your desired degree of doneness. Remove from heat.

6 Finish & serve your dish:

Add the almonds and cooked khorasan wheat to the bowl of cooked vegetables; stir to combine. Season with salt and pepper to taste. Divide between 4 plates. Top with the cooked salmon fillets. Garnish with the remaining chives. Serve with the sauce on the side. Enjoy!

Finish & serve your dish:
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