Fine Cooking Magazine - November/December 2020

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

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.

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Reviews

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Reviews (19 reviews)

springs9 | 11/02/2021
I love the spices, very tasty dish. Wonderful as a vegetarian main course without the salmon.
khanalig | 08/05/2021
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MEROC | 04/27/2021
Are we eating the skin in this recipe?
The_Inept_Chef | 05/22/2020
Loved the lentils! Will be making those again. I left out the capers (eww) and they were delish!

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What We're Cooking Now

Name: North African Spiced Salmon Over French Lentils
Yield: 4 servings
Cuisine: Mediterranean
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