Salmon and Lentils with Tomato Ginger Chutney
1. In small saucepan, cook and stir tomatoes with their juice, garlic, sugar and ginger over medium heat 15 minutes or until thickened; transfer to medium bowl and cool. Makes about 1 cup chutney.
2. In same saucepan, heat 1 tablespoon oil over medium heat. Add onion; cook and stir 5 minutes, stirring frequently. Reduce heat to medium-low. Add lentils and cream; cook and stir 5 minutes or until heated through. Makes about 3 cups
3. In large skillet, heat remaining 2 tablespoons oil over medium-high heat 2 minutes or until hot. Pat salmon dry with paper towel; sprinkle both sides with seasoning. Place salmon, skin side down, in skillet; reduce heat to medium and cook 5 minutes or until skin is crisp and browned. Turn salmon; cook 4 minutes or until internal temperature reaches 145°.
4. Serve salmon over lentil mixture topped with chutney garnished with mint, if desired.
- 28 g Total fat
- 14 g Saturated fat
- 124 mg Cholesterol
- 650 mg Sodium
- 40 g Carbohydrates
- 14 g Fiber
- 9 g Sugars
- 3 g Added sugars
- 55 g Protein
Directions
1. In small saucepan, cook and stir tomatoes with their juice, garlic, sugar and ginger over medium heat 15 minutes or until thickened; transfer to medium bowl and cool. Makes about 1 cup chutney.
2. In same saucepan, heat 1 tablespoon oil over medium heat. Add onion; cook and stir 5 minutes, stirring frequently. Reduce heat to medium-low. Add lentils and cream; cook and stir 5 minutes or until heated through. Makes about 3 cups
3. In large skillet, heat remaining 2 tablespoons oil over medium-high heat 2 minutes or until hot. Pat salmon dry with paper towel; sprinkle both sides with seasoning. Place salmon, skin side down, in skillet; reduce heat to medium and cook 5 minutes or until skin is crisp and browned. Turn salmon; cook 4 minutes or until internal temperature reaches 145°.
4. Serve salmon over lentil mixture topped with chutney garnished with mint, if desired.
