Coho Salmon Recipe

Rinse and simmer

Rinse 1 cup black lentils under cold water and drain. In a medium saucepan combine lentils, 3 cups water or vegetable stock and 1 bay leaf. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Cook uncovered until lentils are tender but hold shape, 20–25 minutes. Stir occasionally and add more water by 1/4 cup increments if they look dry.

Finish lentils

When lentils are tender, remove and discard the bay leaf. Stir in 1 tbsp butter or olive oil and 1 tsp salt (adjust to taste). Keep warm until serving.

Preheat oven to 425°F (220°C). Toss 4 cups cauliflower florets with 2 tbs vegetable oil, 1 tsp smoked paprika, 1/2 tsp salt and 1/2 tsp freshly ground black pepper on a rimmed baking sheet in a single layer. Roast in the preheated oven for 20–25 minutes, turning once halfway through, until florets are golden and edges are crisp. Remove from oven and keep warm.

While lentils simmer and cauliflower roasts, warm 2 tbs neutral oil in a deep skillet or sauté pan over medium heat. Add 1 cup finely chopped yellow onion and sauté 4–5 minutes until translucent.

Add 4 stalks thinly sliced green garlic and 1 tbs grated fresh ginger. Cook, stirring, for 1–2 minutes until aromatic but not browned.

Stir in 2 tbs tomato paste and cook 1 minute to caramelize slightly. Add 1 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp turmeric and 1/2 tsp red chili flakes; cook another 30–45 seconds to bloom the spices.

Pour in a 14 oz can crushed tomatoes and 1/2 cup vegetable or fish stock. Stir to combine, bring to a gentle simmer, and cook 8–10 minutes to thicken slightly and meld the flavors.

Season with 1 tsp salt and 1/2 tsp freshly ground black pepper. Stir in 2 tbs chopped fresh cilantro and juice of 1 lime. Taste and adjust seasoning. Keep the curry warm on very low heat while you cook the salmon.

Pat 4 coho salmon fillets dry with paper towels. Season both sides lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Zest the lemon over the fillets and squeeze half the lemon juice over them, reserving half the lemon for serving.

Heat a large nonstick or stainless steel skillet over medium-high heat until hot. Add 2 tbs olive oil and swirl to coat. Place salmon fillets skin-side down (if skin-on) and press gently for 20 seconds to ensure even contact. Cook without moving for 3–4 minutes until the skin is crisp and the fillet is cooked about two-thirds of the way up the side.

Flip the fillets carefully and cook 1–2 minutes more for medium (internal temp ~125–130°F / 51–54°C) or longer if you prefer more done. During the last 30 seconds, add 1 tsp extra-virgin olive oil and squeeze the remaining lemon juice over the fillets. Remove from heat and let rest 2 minutes.

Spoon a generous ladle of green garlic & ginger tomato curry onto each plate. Place a portion of black lentils next to the curry, then arrange roasted cauliflower florets alongside.

Set one salmon fillet on top of or beside the curry. Drizzle a little reserved curry sauce over the fish if desired. Finish with 2 tbs microgreens or cilantro sprigs, a sprinkle of 1 tsp toasted sesame seeds (optional), and a light drizzle of 1 tsp extra-virgin olive oil.

Serve immediately with lemon wedges on the side.