Lentil-crusted salmon: wild for me, maybe perfect for you?

I regularly receive e-mailed recipes from Blue Apron, a home delivery food site, and find an interesting mix of ideas. I wrote recently about matzoh-crusted chicken, which sounded like a good low-salt alternative to traditional breading for chicken.

Lentil-crusted salmon from Blue Apron.
Lentil-crusted salmon from Blue Apron.

Another Blue Apron recipe that caught my eye was one for lentil-crusted salmon. Honestly, I may not try to make this one because it’s an Indian dish and the spiciness of much Indian cuisine I’ve tried is too much for my stomach. But I’m posting it for those of you who enjoy Indian food and want to try making it at home.

This appears to be a low-salt recipe, lentil-flour is very low in salt, from what I could find online about it. And I don’t see salt added here. If you’re watching fat content, there is an Indian ingredient, ghee, that is a clarified butter.

An ounce of ghee has 28.4 grams of fat, according to Calorie King. The recipe, which says it makes two servings, calls for two tablespoons which is one ounce, so each serving will have 14 grams of fat from the ghee, more or less. That sounds high to me, I’m not sure if there would be a work-around you could try instead of using it, let me know if you find one.

The basic ingredient list is:
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)

The recipe includes instructions to make the apricot chutney spice blend.

Good luck with this one, I’d love some comments on how it turns out.


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