North African Spiced Salmon Over French Lentils
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.
- 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
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.
You Can See This Recipe and More Salmon Recipes Here