Monthly Recipes

Apricot Chili glazed Salmon with Lentil Mango Salad & Green Beans

June 2018
Category: Main Course  Gluten Free  Dairy Free  

Serves 2
2 filets Salmon
2 tsp avocado oil
Salt to taste
2 TB balsamic
1 TB apricot jam
1 tsp ginger
1 heaping tsp sabal oelek, or to taste
½ tsp honey, or to taste 
110 grams lentils, rinsed
¾ tsp coriander
¼ tsp cinnamon
Salt and pepper to taste
1 large lime, juiced
1 garlic clove, minced
2 tsp avocado oil
1 tb fresh basil, chopped
¼ cucumber, diced
½ cup mango, diced
½ shallot, minced
½ cup carrots, shredded
¼ red pepper, diced
1 cup green beans, ends trimmed
1 tsp sesame seeds, garnish

Prepare the lentils by cooking them in boiling water until tender. Drain well and place in a bowl. Mix in the next 12 ingredients (coriander through red pepper) and refrigerate while you prepare salmon. 
In a small saucepan mix together the jam, balsamic, honey, ginger and sabal. Let simmer until slightly reduced and thickened. Taste for seasoning and set aside. 
Heat oil in a skillet over medium high setting. Season fish with salt. Add to pan and cook on one side for approximately 3-4 minutes or until golden, flip over and brush the cooked side with half of the glaze. Cook another 3 minutes and then remove from heat. Flip fish over and brush on remaining glaze to other side and continue to cook off heat for another 30 seconds to allow glaze to slightly caramelize. Remove from skillet and let fish rest while you cook your green beans. 
Place skillet back on the heat and add green beans into the same pan as the fish was. Drizzle in a little oil and season well with salt and pepper. Sauté for 3-4 minutes or until beans are tender crisp. Serve with lentil salad and garnish beans and salmon with sesame seeds when plating.

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