Spiced Salmon over Curried Pink Lentils

spiced salmon pink lentils
Menu Part: 
Cuisine Type: 

Garam masala-rubbed salmon is seared, then baked. Serve it laid on a bed of pink lentils with a curry vinaigrette.


Curry vinaigrette
1⁄2 cup cider vinegar
1 tbsp. Dijon mustard
1 1⁄2 tsp. curry powder
1 tsp. garlic, minced
Olive oil, as needed

1 yellow onion, finely diced
1 red pepper, diced
1 bay leaf
2 cups red lentils
4 cups stock
8 6-oz. salmon fillets
3 tbsp. garam masala
2 lb. green beans, trimmed
3 tbsp. ginger, julienned



1. For vinaigrette: In a bowl, whisk together vinegar, mustard, curry powder and garlic until well blended. While whisking, slowly add 1 1⁄2 cups olive oil. Season to taste.

2. In a saucepan over medium heat, saute onion, pepper and bay leaf in oil until tender. Add lentils and stock; bring to a boil. Cover, reduce heat and simmer approximately 20 minutes. Add reserved curry vinaigrette to taste. Adjust seasonings and keep warm.

3. Season salmon and rub with garam masala. In a skillet over high heat, sear fish in hot oil until browned; finish in a hot oven.

4. Meanwhile, steam or blanch green beans until crisp-tender. Drain and immediately toss with ginger.

5. Serve salmon over lentils with gingered green beans on the side.

More From FoodService Director

Ideas and Innovation
woman surprise

When I joined the staff at FoodService Director in the spring of 2015, I couldn’t believe how much there was to learn about the intricacies of the industry. My past experience, from kindergarten to my college days to on-the-job meals, would lead me to believe that noncommercial dining was a kind of automated process—an amenity that’s expected, and one you only become aware of if something goes wrong.

But as with my own household chores, there are no magical elves making sure the business of feeding students, seniors and hospital patients is done, and done well. Foodservice...

Managing Your Business
hands team

In November, students at University of Missouri in Columbia began leading protests against discrimination faced by people of color on campus—including some marches through the dining halls. Julaine Kiehn, director of the school’s campus dining services, said the 2015-16 school year was a tough one, but she was proud of MU’s students for being at the forefront of a national movement.

And not only did the protests launch important conversations with students, but also with staff. Kiehn heard the protests and thought that her student workers, at least, might not feel safe and welcome...

Ideas and Innovation

When it comes to sustainability, sometimes the smallest kitchen changes can make the biggest difference. When Chris Henning, senior assistant director of dining services for the University of Illinois at Urbana-Champaign, switched from standard latex gloves to nitrile gloves, he also set up a recycling program. Once recycled, the gloves are turned into playground equipment, bike racks and park benches.

Henning says the nitrile gloves have been a good fit for his department, both in terms of durability and cost. “Participating in the campus buying program reduces the cost, as [our]...

Ideas and Innovation
elderly old hands

A family’s request for at-home meal support for a patient at Lee Memorial in Fort Myers, Fla., led System Director of Food & Nutrition Services Larry Altier to uncover a gap in care. He saw that only 1% of patients had been coded (diagnosed and labeled for billing purposes) as malnourished, while more than 60% of all Lee Memorial patients are over 65 years or older, a population that experiences the issue at a higher rate.

His discovery helped more rigorously identify malnutrition, but it also strengthened Lee Memorial’s community connection. The hospital launched a delivery...

FSD Resources