Sometimes the simplest combinations create the most amazing meals. It boils down to not overthinking it. Here, sprinkle salmon fillets with Thai seasoning and roast. Serve over lentils with blistered green beans alongside, topped with a turmeric spiced Greek yogurt to tie it all together and sooth your soul. Full of flavor and color, it’s also healthy and easy. What more can you ask for in a quick to prepare meal?
Thai Roasted Salmon with Lentils Recipe
2 8 oz salmon fillets
1 T Thai seasoning
Note: Thai seasoning is a catch-all for a pungent spice blend that includes sweet peppers, garlic, Thai hot pepper, lemon grass, and ginger. The variations are endless, and it’s up to you which brand to select. Spice Islands and Spice Hunter versions are available in most local grocery stores, but have higher sodium content. Penzeys Spices makes a salt-free version called Bangkok Blend that’s reliably good. Available online.
2 tsp sesame oil, divided
1 1/4 tsp hot oil, divided
Note: hot oil is synonymous with chili oil; both describe a chili pepper-infused oil typically used in Chinese cooking. Locate it in larger grocery stores in the Asian foods section.
1 – 14 oz can Westbrae lentils
1/2 lb green beans, trimmed
1 T sesame seeds
1-2 T low sodium soy sauce
4 T plain Greek yogurt
1/2 tsp turmeric
Heat oven to 400°F.
Cover broiler pan with aluminum foil. Center salmon fillets on pan. Sprinkle with Thai seasoning. Drizzle with 1 tsp sesame oil and 1 tsp hot oil.
Roast in oven for 20-22 minutes, or until salmon reads 135°F with meat thermometer when inserted into thickest part of flesh.
Remove from oven. Let rest. When ready to serve, slide thin spatula between skin and flesh to separate. Skin should remain on the aluminum foil. It’s great and easy cleanup!
Place lentils in small saucepan. Simmer to reduce fluids. Add salt to taste. Keep warm.
For Blistered Green Beans:
Heat remaining sesame and hot oil on medium-high in large cast iron or nonstick skillet. Add green beans and stir frequently until beginning to char in spots. Add soy sauce and continue to stir until crisp-tender. Sprinkle with sesame seeds.
In small bowl, mix yogurt and tumeric thoroughly.
Spoon lentils into warm, shallow bowls. Top with salmon fillets and nestle blistered green beans alongside. Add a dollop of yogurt-tumeric sauce.
What to drink with Thai salmon? How about hard cider? It’s growing in popularity and with justification, says Stephanie Davis, a certified sommelier with Winacea. She thinks this spiced salmon dish would be lovely with an unpretentious can of Rekorderlig Passion Fruit Hard Cider from Sweden. The aromatics are intoxicatingly fruity, but on the palate the cider is bone dry and crisp with acidity. This hard cider is easy to find, priced about $7.50 for a 16.9 fl.oz. bottle.
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Award-winning author Emily Kemme writes about human nature, illuminating the everyday in a way that highlights its brilliance. Follow her on her blog, Feeding the Famished, https://www.facebook.com/EmilyKemme, or on Twitter @. Life inspired. Vodka tempered.
Award-winning Chick Lit author Emily Kemme writes about the quirks of human nature. Find musings, recipes, and satire on her blog, Feeding the Famished. Novels | Drinking the Knock Water: A New Age Pilgrimage | In Search of Sushi Tora | Other works in progress