Salmon With a Moroccan Spice Crust (Ww)

Submitted by ellie_

"This is only 5 pts/serving and makes a complete meal! Recipe source: Great cooking Every Day"

 

• Ready In: 50mins
• Ingredients: 13
• Serves: 4

ingredients

• 12 -16 white pearl onions
• 1 1⁄2 teaspoons unsalted butter
• 3⁄4 teaspoon sugar
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 1⁄2 teaspoons curry powder
• 1 1⁄2 teaspoons coriander seeds
• 1 1⁄2 teaspoons cumin seeds
• 1 1⁄2 teaspoons caraway seeds
• 1 1⁄2 teaspoons black peppercorns
• 1 lb salmon fillet, cut into 4 pieces
• 1 cup green lentil, cooked
• 1 small head frisee, rinsed and torn (curly endive)

directions

1. Fill a saucepan with enough water to cover onions and bring to a boil. Add onions and simmer covered for 3-5 minutes.Drain. When cool enough to handle cut off the roots and peel away the tough skins.
2. In a nonstick skillet over medium low heat melt butter and then add the onions, cook stirring often until golden brown (15 minutes). Stir in sugar and cook s tiring until onions are glazed (5 minutes). Add salt and pepper and keep warm.
3. In a spice grinder or mortar and pestle combine the spices (coriander -peppercorns) and grind spices until coarsely ground. Rub both sides of the salmon with the spice mixture.
4. Spray a nonstick skillet with Pam and set over high heat. Add salmon and cook turning once until fish is browned on the outside and opaque in the center (3-5 minutes per side).
5. Divide and arrange the lentils on each of 4 plates. Place salmon in the middle of the lentils and garnish with the glazed onions and frisee.