This recipe was very delicious. My husband especially liked the chutney, and I liked the dal.
Makes: 2 Servings
Calories: About 700 Per Serving
Cooking Time: 15 to 25 minutes
Here, we’re celebrating one of our favorite legumes by using it two ways. We’re coating the salmon fillets in lentil flour. A light dusting of this specialty ingredient (simply finely-ground lentils) creates a delicate crust with a hearty, toasty flavor. And as a side, we’re using whole lentils in a creamy dal—a traditional Indian stew. Ours features quick-cooking, golden lentils, mixed with spinach and creamy Greek yogurt.
Apricot Chutney Spice Blend
2 Parts Madras Curry Powder
2 Parts Whole Cumin Seeds
2 Parts Ground Cardamom
1 Part Whole Nigella Seeds
1 Part Whole Brown Mustard Seeds
1 Part Ground Cayenne Pepper
On the Cutting Board
- 2 Salmon Fillets
- ½ Cup Harvest Gold Lentils
- ⅓ Cup Dried Apricots
- 2 Ounces Spinach
- 1 Bunch Cilantro
- ½ Cup Plain Greek Yogurt
- 2 Tablespoons Ghee
- 2 Tablespoons Tamarind Concentrate
- 1 1-Inch Piece Ginger
- ¼ Cup Lentil Flour
- 1 Tablespoon Apricot Chutney Spice Blend (Madras Curry Powder, Cumin Seeds, Ground Cardamom, Nigella Seeds, Brown Mustard Seeds & Cayenne Pepper)
Wash and dry the fresh produce. Pick the cilantro leaves off the stems; discard the stems. Peel and mince the ginger. Small dice the apricots.
In a large pot, heat half the ghee on medium-high until melted. Add half the ginger and half the spice blend. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the lentils and 1½ cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium and simmer 8 to 10 minutes, or until the lentils are tender and slightly broken down.
While the dal cooks, in a medium pan (nonstick, if you have one), heat theremaining ghee on medium-high until melted. Add the remaining ginger and spice blend. Cook, stirring frequently, 2 to 3 minutes, or until softened and fragrant. Add the apricots and ½ cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until most of the water has evaporated. Stir in the tamarind concentrate. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Remove from heat; transfer to a bowl. Rinse and wipe out the pan.
Stir the spinach and Greek yogurt into the pot of dal. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined and the spinach has wilted. Remove from heat and season with salt and pepper to taste. Set aside in a warm place.
Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. Place the lentil flour on a plate. Coat both sides of each fillet in the lentil flour, tapping off any excess. In the same pan used to make the chutney, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated fillets and cook 3 to 4 minutes per side, or until golden brown and cooked to your desired degree of doneness. Remove from heat.
Divide the finished dal and cooked salmon fillets between 2 bowls. Garnish with the cilantro. Serve with the apricot chutney on the side. Enjoy!
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