Thai-Spiced Salmon with Coconut Lentils, Romano Beans & Yu Choy

Thai-Spiced Salmon

with Coconut Lentils, Romano Beans & Yu Choy

40 MIN
4 Servings
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

In Thai cuisine, lentils are often served in warming curry soups. This Thai-inspired dish offers a somewhat different, seasonal way to enjoy the legumes—with the same traditional flavors. We’re combining French green lentils (an exceptionally fine, earthy variety that remains intact during cooking) with curry-spiced, summery Romano beans and yu choy, a mustard relative popular in Southeast Asian cooking. Finished with a light coconut-lime dressing and garnished with Thai basil, this cooling salad elegantly completes delicious, seared salmon fillets.

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  • Nutrition
    PER SERVING
  • Calories
    555 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Cook the lentils:
1 Cook the lentils:

Heat a medium pot of salted water to boiling on high. Once boiling, add the lentils. Cook 23 to 25 minutes, or until tender. Drain thoroughly and transfer to a large bowl.

Prepare the ingredients:
2 Prepare the ingredients:

While the lentils cook, wash and dry the fresh produce. Trim off and discard the stem ends of the Romano beans; cut the beans into 1-inch pieces on an angle. Peel and finely chop the ginger. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Trim off and discard the ends of the yu choy stems; roughly chop the yu choy. In a medium bowl, whisk together the coconut milk powder and ¼ cup of water until smooth. Pick the Thai basil leaves off the stems; discard the stems. Quarter the limes.

Cook the vegetables:
3 Cook the vegetables:

While the lentils continue to cook, in a large pan (nonstick, if you have one), combine the Romano beans and ½ cup of water; season with salt and pepper. Bring to a simmer on medium-high. Simmer, stirring occasionally, 7 to 9 minutes, or until the beans are tender and the water has cooked off. Add 2 teaspoons of oil. Add the ginger, white bottoms of the scallions and ¼ of the spice blend. Cook, stirring frequently, 1 to 2 minutes, or until fragrant. Add the yu choy; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the yu choy has wilted. Transfer to the bowl of cooked lentils. Wipe out the pan.

Cook the salmon:
4 Cook the salmon:

Pat the salmon fillets dry with paper towels; season on both sides with salt, pepper and the remaining spice blend. In the pan used to cook the vegetables, heat 1 tablespoon of oil on medium-high until hot. Add the seasoned fillets. Cook 3 to 4 minutes per side, or until browned and cooked to your desired degree of doneness. Remove from heat.

Finish the lentils:
5 Finish the lentils:

Add the coconut milk mixture, half the Thai basil (tearing just before adding) and the juice of 4 lime wedges to the bowl of cooked lentils and vegetables. Stir to thoroughly combine; season with salt and pepper to taste.

Serve your dish:
6 Serve your dish:

Divide the finished lentils between 4 dishes. Top each with a cooked salmon fillet. Garnish with the green tops of the scallions and remaining Thai basil and lime wedges. Enjoy!

Tips from Home Chefs

Cook the lentils:
1 Cook the lentils:

Heat a medium pot of salted water to boiling on high. Once boiling, add the lentils. Cook 23 to 25 minutes, or until tender. Drain thoroughly and transfer to a large bowl.

2 Prepare the ingredients:

While the lentils cook, wash and dry the fresh produce. Trim off and discard the stem ends of the Romano beans; cut the beans into 1-inch pieces on an angle. Peel and finely chop the ginger. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Trim off and discard the ends of the yu choy stems; roughly chop the yu choy. In a medium bowl, whisk together the coconut milk powder and ¼ cup of water until smooth. Pick the Thai basil leaves off the stems; discard the stems. Quarter the limes.

Prepare the ingredients:
3 Cook the vegetables:

While the lentils continue to cook, in a large pan (nonstick, if you have one), combine the Romano beans and ½ cup of water; season with salt and pepper. Bring to a simmer on medium-high. Simmer, stirring occasionally, 7 to 9 minutes, or until the beans are tender and the water has cooked off. Add 2 teaspoons of oil. Add the ginger, white bottoms of the scallions and ¼ of the spice blend. Cook, stirring frequently, 1 to 2 minutes, or until fragrant. Add the yu choy; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the yu choy has wilted. Transfer to the bowl of cooked lentils. Wipe out the pan.

4 Cook the salmon:

Pat the salmon fillets dry with paper towels; season on both sides with salt, pepper and the remaining spice blend. In the pan used to cook the vegetables, heat 1 tablespoon of oil on medium-high until hot. Add the seasoned fillets. Cook 3 to 4 minutes per side, or until browned and cooked to your desired degree of doneness. Remove from heat.

Cook the salmon:
Finish the lentils:
5 Finish the lentils:

Add the coconut milk mixture, half the Thai basil (tearing just before adding) and the juice of 4 lime wedges to the bowl of cooked lentils and vegetables. Stir to thoroughly combine; season with salt and pepper to taste.

6 Serve your dish:

Divide the finished lentils between 4 dishes. Top each with a cooked salmon fillet. Garnish with the green tops of the scallions and remaining Thai basil and lime wedges. Enjoy!

Serve your dish:
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