Is there really anything more fun for a foodie than opening a package of amazing surprise ingredients and being asked to reinvent a dish with them? I immediately jumped at the chance to receive a package of culinary gems from Marx Foods as part of Natasha’s 5 Star Makeover Summer'10 Special and had so much browsing through the all the goodies in the box!
I’ve been all about Indian food lately, so I was immediately intrigued by the fennel pollen since ground fennel seeds are a staple in many Indian dishes. According to the Marx website, fennel pollen is an aromatic spice that is more intense and fragrant than fennel seeds. It sounded just perfect to use to turn a traditional seared salmon into an Indian-spiced salmon!
I mixed the fennel pollen with a bit of ground ginger and cayenne pepper , rubbed it into the salmon, and gave it a quick sear before finishing it off in the oven. I decided to serve the salmon over lentils cooked in coconut milk and chicken stock. I also added in some spinach and a touch of garam masala to add a few more layers of flavor. I really loved the way the salmon and lentils complimented each other and especially enjoyed how the fennel pollen was the star of the show.
Thanks to both Natasha and Marx Foods for this fun culinary challenge!
Fennel Pollen and Ginger Salmon with Coconut Lentils
Ingredients:
Coconut Lentils:
1 tablespoon canola oil
1 cup chopped shallots
2 garlic cloves, minced
6 ounces fresh spinach
1 13.5-ounce can coconut milk
1 1/2 cups chicken stock
1 cup lentils
Juice of half a lemon
1/2 teaspoon garam masala
1/2 teaspoon salt
Fennel and Ginger Salmon:
2 1/2 teaspoons fennel pollen, divided
1 teaspoon ground ginger
1/2 teaspoon cayenne pepper
1 teaspoon salt
4 7-ounce salmon filets
1 tablespoon canola oil
Directions:
To prepare the lentils, heat canola oil over medium high heat in a large nonstick pan and sauté shallots for 5 to 7 minutes or until tender; add garlic and sauté 1 additional minute. Turn heat down to low and add spinach, coconut milk, chicken stock, and lentils to the pan and simmer covered, for 30 to 35 minutes or until lentils are tender, stirring occasionally. Stir in lemon juice, garam masala, and salt.
Meanwhile, heat oven to 350˚F and prepare the salmon by mixing 2 teaspoons fennel pollen, ginger, cayenne pepper, and salt in a small dish. Sprinkle spice rub evenly over salmon filets and lightly rub it into the filets. Heat canola oil over medium high heat in a large nonstick skillet and sear the salmon filets on both sides. Bake salmon for 8 to 10 minutes at 350˚F or until cooked through. Serve salmon over the coconut lentils and garnish with remaining 1/2 teaspoon fennel pollen.
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This guest post is part of the 5 Star Makeover Summer'10 Special:
Ten special bloggers have been invited to recreate different classic dishes of their choice and share them on the 5 Star Foodie Culinary Adventures blog. These guest posts will be featured every Monday from June 28 to August 30. This event is sponsored by MarxFoods, an online store that offers fantastic high quality gourmet products. In September, a final roundup of these makeovers will be posted and readers will be able to vote for their favorite recipe to receive a fabulous prize.
Ten special bloggers have been invited to recreate different classic dishes of their choice and share them on the 5 Star Foodie Culinary Adventures blog. These guest posts will be featured every Monday from June 28 to August 30. This event is sponsored by MarxFoods, an online store that offers fantastic high quality gourmet products. In September, a final roundup of these makeovers will be posted and readers will be able to vote for their favorite recipe to receive a fabulous prize.
