Thai-Spiced Salmon

with Coconut Lentils, Romano Beans & Yu Choy

40 MIN

4 Servings

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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

4 Salmon Fillets
1 cup French Green Lentils
6 oz Romano Beans
3 Scallions
2 Limes
1 bunch Yu Choy
1 large bunch Thai Basil
1 2-Inch Piece Ginger
½ cup Coconut Milk Powder
1 Tbsp Thai Curry Spice Blend (Lemongrass Powder, Ground Coriander, Ground Cardamom, Ground Ginger & Chile Powder)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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.

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.

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!