Salmon With A Moroccan Spice Crust (Ww)

• 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)

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.

white pearl onions, unsalted butter, sugar, salt, pepper, curry powder, coriander seeds, cumin seeds, caraway seeds, black peppercorns, salmon fillet, green lentil, head frisee

Taken from www.food.com/recipe/salmon-with-a-moroccan-spice-crust-ww-427814 (may not work)