Recipe for salmon with paprika fried under the grill. Lentils are cooked with bell pepper, ginger, onion, paprika and curry powder. Salmon with lentils is served with arugula mixed with olive oil and lemon juice. Nutrition value of one serving: (total 4) Calories 426, total fat one 8 g., saturated fat g., proteins 45 g., Carbohydrates 21 g., Fiber g., Cholesterol mg., Sodium mg., сахар г. 
Photo of the dish: Джастин УолкерTime: 40 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 salmon back fillets of 170 gr.
- 1/2 tbsp. red lentils pre-washed
- 5 tbsp. young arugula (approximately 85 gr.)
- 1 red bell pepper, chopped
- 3 tbsp. l extra virgin olive oil
- 1 tbsp. l finely chopped peeled ginger
- 2 minced garlic cloves
- 1 medium shallot, thinly sliced
- 3/4 tsp curry powder
- 1.5 tsp hot paprika
- Coarse salt
- Juice 1 Lemon
Recipes with similar ingredients: salmon, lentils, curry, pepper sweet, arugula, shallots, garlic, ginger root, paprika, lemon juice
Recipe preparation:
- In an average stewpan over medium heat, heat 2 tbsp. l olive oil. Add ginger, garlic, shallots, curry powder and 1/2 tsp paprika. Cook, stirring, 3 minutes, until shallots won’t get soft. Add bell pepper and cook for 2 minutes, until it softens a little. Add lentils, 1/2 tsp. salt and 2.5 tbsp. water. Increase the heat and bring the mixture to a boil. Loose cover and cook, often stirring, for about 15 minutes until the lentils are soft. Adjust the fire so that the liquid was constantly boiling slightly. Remove the lid and cook another 5-10 minutes until the mixture thickens. Add lemon juice and salt over to taste.
- Preheat the oven with grill. Salmon lay skin down on a baking sheet covered with foil. Sprinkle 1/2 tsp. salt and remaining 1 tsp paprika and bake under the grill for 6-8 minutes until full readiness.
- Arugula mix with the remaining 1 tbsp. l olive oil, salt and lemon juice to taste. Serve with lentils and salmon.
