FRAGRANT COCONUT POACHED SALMON WITH RED LENTILS
This is a cross between a fish curry and soup. It looks beautiful and is easy to cook perfectly, with pieces gently flaking off as you spoon it all up. You can add greens or not – I like it more with kale than spinach as it holds onto a little more texture when it cooks than spinach does. Also, you could easily serve it with some steamed greens on the side if you prefer. Serves 2 – it’s easy to double it.
- Ingredients
1 tsp coconut oil
1 Tbs ginger, freshly grated
1 Tbs finely chopped coriander root and stem
1 clove garlic
1/3 cup finely chopped spring onion
1/2 tsp chilli powder (use less if you don’t like heat)
1 tsp turmeric ground
1 tsp garam masala
1/2 cup split red lentils, rinsed
1/2 litre chicken/vegetable stock, or water
1 medium sweet potato, grated
1 x 400ml can coconut milk
2 cups spinach or shredded kale (optional)
300g salmon (2 small fillets) skin off
1-2 tsp soy sauce (optional)
1 tsp lime juice
lime wedges, to serve
1 Tbs finely chopped coriander, to serve
1 Tbs finely chopped spring onion, to serve
1 birds eye chilli to serve (optional, for those of you who like things spicy)Heat the oil in a medium sized, high sided fry pan. Once hot add ginger, garlic, onion and the spices. Fry on a medium heat until fragrant and the onion has softened. Add lentils and stir to coat in the spices. Add the stock and bring to a boil. Turn down to a simmer and cook for 5 minutes.
Add the sweet potato and cook for 10-15 minutes longer or until the lentils and sweet potato are soft.
Add the coconut milk and is using add the kale/spinach. Bring up to a boil again and turn down to a simmer. Check seasoning, add soy 1 tsp at a time if it needs salt.
Lay the salmon fillets on top, gentle spoon over some of the broth and simmer, covered, for 3-5 minutes, depending on thickness. Tun off the heat and leave with the lid on for a minute. This will give you medium – medium rare salmon, if you like it cooked through rest it for a few minutes longer in the broth before serving.
Remove the salmon from the lentil and coconut broth and set aside. Stir in the lime juice. Spoon the lentil, sweet potato and coconut mix into bowls. Set the salmon on top of it and sprinkle with coriander and spring onion.
