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Paprika & Fennel-Spiced Salmon
with Spinach, Carrots & Khorasan Wheat
40 MIN
4 Servings
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.
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NutritionPER SERVING
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Calories550 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
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