Salmon With a Moroccan Spice Crust (Ww)

Prep Time: 15 Minutes

Cook Time: 35 Minutes

Ready In: 50 Minutes

Servings: 4

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

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.

By RecipeOfHealth.com