Spanish Sazon Salmon with Warm Lentil Salad
Spanish-style salmon featuring a house-made sazon spice mix with notes of cumin, turmeric, and oregano accompanies a warm lentil salad studded with winter root vegetables.
Servings
Produce
Garlic (Organic)
4 2 Clove
Yellow Onion (Organic)
1/2 0.25 Whole
Carrot (Organic)
6 3 oz
Celery (Organic)
4 2 oz
Parsley (Organic)
.75 0.38 oz
Red Potato
12 6 oz
Protein & more
Green Lentils
1 0.5 cup
Bay leaf
1 0.5 Whole
Atlantic Salmon fillets
1 0.5 lb
Pantry items
Olive oil
1 0.5 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Cumin powder
1/2 0.25 tablespoon
Turmeric, ground
1/2 0.25 tablespoon
Granulated Garlic
1/2 0.25 tablespoon
Coriander powder
1/2 0.25 teaspoon
Black pepper
1/2 0.25 teaspoon
Dried oregano
1/2 0.25 teaspoon
Red Wine Vinaigrette
Olive oil
3 1.5 tablespoon
Red wine vinegar
4 2 teaspoon
Dijon mustard
1/4 0.125 teaspoon
Prep ahead (optional)
a. Cut celery in half lengthwise, then ¼” dice. b. ¼” dice yellow onion. c. Peel carrots; ½” coins or dice. d. ½” dice red potatoes. e. Rough chop or mince parsley leaves and stems. f. Mince garlic.
Instructions
1
Prep salmon:
a. Preheat oven to 425º. Prep medium baking pan with olive oil.
b. Season salmon with ½ tsp salt and half of sazon spice mix. Set aside.
2
Cook lentils:
a. In medium saucepan over medium-high heat, add 1 tbsp olive oil. Add garlic (mince), yellow onion (¼” dice), celery (slice in half lengthwise, then ¼” dice), and carrots (¼” dice or coins). Cook until fragrant and vegetables begin to soften, about 3 minutes.
b. Add red potatoes (½” dice) and other half of sazon spice mix. Stir to combine.
c. Add green lentils + bay leaf and 2 cups water (1 cup water for 2-person portion). Stir to combine. Cover and bring to a boil.
d. Reduce heat to medium and cook uncovered until lentils and potatoes are tender, about 20 minutes. Add cooked lentils and potatoes to a large bowl to cool slightly. Compost bay leaf.
3
Meanwhile, cook salmon:
a. In large sauté pan over medium-high heat, add 1 tbsp olive oil. When pan is hot, but not smoking, add marinated salmon , skin-side down. Sear until golden, about 2-3 minutes.
b. Remove from pan and add chicken thighs skin-side up into baking pan. Bake until cooked through completely, about 10-12 minutes, depending on thickness. Set aside to rest.
4
Serve:
a. Add red wine vinaigrette and Italian parsley (mince or rough chop leaves and stems) to lentil mix. Toss to combine. Salt to taste.
b. Divide warm lentil salad among plates. Top with salmon. Enjoy.
Chef's notes
Sazon spice mix is a staple in Latin cooking. It enhances the flavor of just about anything you can think of, from fish to beans and rice. If salmon isn't a preference, add it to pulled pork or chicken. The warm lentil salad is hearty enough to stand on its own, but vegetarians and vegans could also pair it with basmati or brown rice.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX