Pistachio Crusted Salmon with Curried Red Lentils & Wilted Greens

Rutland Regional's Executive Chef, Jackie Hesse, provides a fresh, delicious and healthy salmon recipe as we spring into April.

Ingredients:

Salmon

• 4 - 6oz Salmon filets
• 1/4 cup plain Greek yogurt
• 1/2 cup dry roasted pistachios
• 1 cup panko breadcrumbs
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp brown sugar
• 1 tsp salt
• 1/2 tsp black pepper

Red Lentil Curry & Wilted Greens

• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp ginger, finely minced
• ½ bunch cilantro, chopped
• 1 tbsp curry powder
• ¼ teaspoon cayenne pepper (optional)
• 1½ cups dry red lentils
• 1 13.5 ounce can full-fat coconut milk
• 2 cups low-sodium vegetable broth
• 2 cups water
• 1-2 bunches Kale or Rainbow Chard, washed and chopped
• 1 tbsp vegetable oil
• 1 clove garlic, minced
• 1 lemon, quartered
• Salt and Pepper, to taste

Directions

Salmon 

1. Pulse pistachios in a food processor until finely ground, being careful not to over process. Add to a shallow pan and mix in remaining ingredients until well combined.
2. Pat the salmon filets dry with a paper towel. Using a spoon or spatula, coat the tops of the salmon with a thin layer of yogurt.
3. Dip yogurt topped salmon into the crust. Arrange salmon on a lined, greased sheet pan and bake in a preheated 400* oven for 12-14 minutes.

Red Lentil Curry & Greens 

1. Bring a large saucepan to medium heat and add a small amount of neutral cooking oil like vegetable oil. Add the onion to the pan and sauté until translucent, 3 to 5 minutes.
2. Add the garlic and ginger to the pan and sauté for an additional 1-2 minutes, then stir in the curry powder and cook for an additional minute. Rinse the lentils, then add them to the saucepan with the coconut milk, vegetable broth, and water; stir to combine. 
3. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 18-20 minutes, or until the lentils are tender. Stir occasionally to ensure even cooking and flavor distribution. In the last few minutes of cooking, or just before serving, stir in cilantro.
4. While lentils are cooking, in a large sauté pan over med-high heat with 1 tbsp of vegetable oil, add in your choice of washed, chopped leafy greens (kale or rainbow chard) and minced garlic. Sauté for 1-2 minutes or until greens have wilted down and start to become tender, add a splash of water and a squeeze of 1 or 2 of the lemon wedges. The acidity of the lemon juice helps to balance the bitterness of the greens. Add salt and pepper to taste.