Meal Kit
Pan Seared Salmon with Roasted Corn Salsa
Served over Black Lentils
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 1 days
Contains: Fish (Salmon)
Chef
Justin Paruszkiewicz
Dried lentils cook quickly and do not need to be soaked, making them a perfect addition to a quick healthy meal. If you are familiar with lentils, you might be worried about them becoming soggy. The trick is to wait to add the salt or any acidic ingredients until the lentils are done cooking. Stir in the salt while the lentils are still warm, and they will absorb just enough to taste perfectly seasoned. In addition to the lentils, we also included a delicious corn salsa that wakes up your taste buds and complements the salmon perfectly.
In Your Box (serves 2)
- 1 Red Bell Pepper
- ½ cup Beluga Lentils
- 1 Lime
- 1 Shallot
- 1 Jalapeno Pepper
- 2 Garlic Cloves
- 0 oz. Corn Kernels
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2 Salmon Fillets
- 0 Cilantro Sprigs
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) yOkBg8qm
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Calories860
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Carbohydrates88g
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Net Carbs85g
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Fat22g
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Protein72g
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Sodium790mg
Recipe Steps
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Mix the Salsa
In a large mixing bowl, combine the chopped shallot, garlic, red pepper, jalapeño, roasted corn and cilantro. Squeeze in the juice of the lime and combine. Add salt and pepper to taste.
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2 Cook the Lentils
Place the lentils into a strainer and rinse. Transfer the rinsed lentils to a saucepan and pour in 2 cups of water. Bring the water to a rapid simmer over medium-high heat, reducing the heat to maintain a very gentle simmer. Cook uncovered for 20-30 minutes. Add water as needed to make sure the lentils are barely covered. Lentils are cooked as soon as they are tender and no longer crunchy. Strain and stir in salt to taste. Reserve.
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3 Prep the Vegetables
Preheat the oven to 375 degrees. Chop the shallot, garlic cloves, red pepper, and jalapeño to a small dice. Rough chop the cilantro, reserving a small amount for garnish. Slice the lime in half.
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4 Roast the Corn
Place the corn and 1 tsp oil into a large mixing bowl. Mix ingredients together and then spread the corn onto a baking sheet. Roast in the oven for 6-8 minutes or until they begin to brown. The corn will cook quickly so keep a close eye on it.
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5 Cook the Salmon
Heat a sauté pan over medium to high heat. Add 1 tsp of oil to the pan. Add a pinch of salt and pepper to the salmon and then add to the pan. Cook on each side for 5-6 minutes or until golden brown and the flesh is firm.
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6 Plate the Dish
Place the lentils in the center of the plate. Top the lentils with the cooked salmon. Spoon salsa over the top of the fish. Garnish with reserved cilantro.
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