Grilled Salmon with Lentils and Curried Mint Yogurt
This lamb entree is courtesy of Matthew Leonard, Chef de Cuisine at Wright's at the Arizona Biltmore Resort & Spa.
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Cooking tools:
- Fine-mesh sieve
- Cheesecloth
- Grill
- Fish spatula
- Saute pan
- Whisk
- Mixing bowl
- Refrigerator
- Plate
Ingredients
- 2 cups black or green lentils
- 8 baby artichokes (halved)
- 2 lemons (halved)
- 2 ounces olive oil
- 4 ounces fresh spinach (cleaned and stemmed)
- 16 Kalamata olives (pitted)
- 8 ounces plain yogurt (liquid strained)
- 3 tablespoons fresh mint (chopped)
- 1 tablespoon honey
- 4 6-ounce salmon filets (skin removed)
- salt
- pepper
- vegetable spray as needed
- 4 ounces chicken or vegetable stock
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