Health Recipes - Main Dishes
Salmon with Lentils & Curried Mint Yogurt
Ingredients
- 8 ounces (230g) dried lentils
- 8 baby artichokes, halved
- 2 lemons, halved
- 2 ounces (30mL) extra virgin olive or flax oil (optional)
- 4 ounces (115g) fresh spinach, cleaned and stemmed
- 16 Kalamata olives, pitted
- 8 ounces (230g) plain yogurt, liquid strained
- 3 tsp (6g) curry powder B 1 1/2 Tbsp (4g) fresh mint, chopped
- 1 Tbsp (15mL) honey
- 4 6-ounce (170g) salmon filets, skin removed
- Salt and pepper to taste
- Vegetable spray, as needed
- 4 ounces (60mL) chicken or vegetable stock
Directions
To make the sauce, strain yogurt overnight in a fine mesh strainer or cheesecloth in order to remove liquid. Whisk in curry, mint and honey. Wash lentils in a fine mesh strainer. Place in pot of 1-quart (1L) cool, salted water and bring to a simmer. Cook until tender, drain and reserve on a sheet pan.
Clean artichokes by removing the tough outer leaves and stem. Cook in salted water with 2 lemon halves. Bring to a simmer and cook until tender, but not falling apart. Shock artichokes in ice water and when cooked, drain and sprinkle with lemon juice and extra virgin olive oil. Reserve. Rough cut spinach and reserve.
Season the salmon with sea salt and pepper and liberally spray the fish with vegetable spray. Spray clean grill surface with vegetable spray. Cook on both sides until the fish is slightly translucent in the center.
In a hot saute pan, put 1 ounce (15mL) of extra virgin olive oil, add the lentils, baby artichokes, olives, and spinach. Season with sea salt and pepper and moisten with chicken stock a little at a time until mixture is hot.
Place lentil mixture in the middle of the plate, place artichokes and olives around and lay the fish on top of the lentils. Drizzle curry mint yogurt sauce over the fish.
Nutrition Facts
- Calories: 693
- Fat: 28g
- % fat calories: 36%
- Cholesterol: 113mg
- Carbohydrate: 56g
- Protein: 57g
- Fiber: 15g