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Recipe

North African Spiced Salmon Over French Lentils

Scott Phillips

Servings: 4

Go to any French bistro, and you’ll likely find a dish of lentils and salmon. It’s a classic for good reason: Lean, mellow lentils complement the richness of the fish. This version includes a Moroccan-inspired spice rub on the salmon. As you eat, flake the salmon into the lentils to better distribute those aromatic spices throughout the dish.

Ingredients

  • 1 cup French lentils (lentils du Puy), rinsed
  • 1/3 cup dried apricots, finely diced
  • 2 Tbs. olive oil
  • 1 large onion, chopped (about 2 cups)
  • 1/4 cup chopped fresh flat-leaf parsley; more for serving, if you like
  • 1 Tbs. drained capers
  • 1/2 tsp. finely grated lemon zest
  • 1 Tbs. fresh lemon juice
  • Fine sea salt
  • 1/2 tsp. ground cumin
  • 1/2 tsp. paprika
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground turmeric
  • 1/8 tsp. ground allspice
  • 1/8 tsp. cayenne
  • 4 6-oz. salmon fillets, skinless or skin on
  • Lemon wedges, for serving

Nutritional Information

      Calories (kcal) : 510
      Fat Calories (kcal): 150
      Fat (g): 16
      Saturated Fat (g): 3
      Polyunsaturated Fat (g): 3.5
      Monounsaturated Fat (g): 8
      Cholesterol (mg): 100
      Sodium (mg): 290
      Carbohydrates (g): 40
      Fiber (g): 13
      Sugar (g): 10
      Protein (g): 53

Preparation

  • In a 4-quart saucepan, bring the lentils and 3 cups water to a boil over medium-high heat. Reduce to a simmer, add the apricots, and gently simmer until the lentils are tender but still hold their shape, 35 to 45 minutes. Drain.
  • Meanwhile, heat 1 Tbs. of the oil in a 12-inch skillet over medium heat. Add the onion and cook, stirring occasionally, until soft and golden, 6 to 8 minutes. Add the lentils, parsley, capers, lemon zest and juice, and 1/4 tsp. salt, and stir to combine. Keep warm over low heat.
  • Combine the cumin, paprika, cinnamon, ginger, turmeric, allspice, cayenne, and 1/2 tsp. salt in a small bowl. Pat the spice mix onto the salmon.
  • Heat the remaining 1 Tbs. oil in another 12-inch nonstick or cast-iron skillet over medium-high heat. Add the salmon, flesh side down, and cook until golden brown, 3 to 4 minutes. Turn and cook to your liking, another 2 to 3 minutes for salmon that’s barely opaque in the center. Serve the salmon over the lentils, garnished with more parsley, if you like, and with the lemon wedges.

Reviews

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Reviews

  • mickysingh | 11/08/2017

    nice

  • gailsamuelson | 10/01/2017

    This is so delicious and relatively easy. Good company meal since a lot of prep can happen ahead of time. So pretty on the plate too. I made it exactly as written. I used turkish apricots that are a little less sweet which I liked. A keeper!

  • kak59 | 09/22/2017

    Made this for dinner a few nights ago, and it came out great! Will definitely be repeating in the future. I made the recipe pretty much as written, but I thought the lentils needed a little more zing, so I added some extra capers and lemon juice. I served this with garlic-y sauteed kale on the side.

  • elcover | 03/26/2017

    My family inhaled this dish. Have never been a big fan of lentils but the dried fruit (I didn't have enough dried apricots so added dried currents) and onions made me a convert.

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