Spicy Salmon and Lentils

600 calories per person for two people 

  • Prep: 10 minutes
  • Cook: 70 minutes

Ingredients

  • 1 tablespoon (Tbsp) Red or Green Curry Paste
  • 1 Cup Dry Green French Lentils
  • 2 Salmon fillets, 5 ounces (142 grams) each
  • 2 tablespoons (Tbsp) of freshly squeezed lemon juice
  • 2 ounces (57 grams) of Baby Spinach
  • ⅛ teaspoon (tsp) of Habanero Pepper
  • ¼ teaspoon (tsp) of Cumin
  • 1 teaspoon (tsp) of fresh or dried Thyme, divided
  • Salt and pepper to taste

Directions

  • Mix lemon juice, salt and pepper and set aside
  • Rinse the lentils with fresh water to remove any dust or debris.
  • Place lentils in a pot, cover with about three inches of water and bring to a boil.
  • Reduce heat and simmer, uncovered. 
  • Simmer for about 40 minutes (about 10 minutes less for other lentil varieties)
  • Check frequently, and add water if needed. Do not overcook. 
  • Once the lentils are soft but not breaking apart, pour them into a colander and set aside.
  • Heat a large, shallow pan over medium heat. 
  • Add the curry paste and briefly simmer, stirring constantly, until sizzling and aromatic. 
  • Add the lentils. If the lentils are too dry, add about ½ cup of water.
  • Add salt, ⅛ teaspoon Habanero Pepper, and ¼ teaspoon of cumin and ½ teaspoon of Thyme
  • Stir to thoroughly combine.
  • Heat until simmering, then gently lay the salmon, skin side up, on top of the seasoned lentils.
  • Cover and allow the salmon to poach for 10 minutes until firm to the touch when when prodded with the back of a fork.
  • When salmon is cooked, lift it out of the pan, remove the skin. Set the skinned salmon aside on a plate and cover with a lid or another plate to keep warm.
  • Taste the lentils to determine if they need more salt. (lentils need a lot of salt)
  • Turn the heat up, stir in the spinach and ½ the lemon juice and heat until the spinach has just barely wilted. 
  • Spoon the lentils and spinach onto two plates then top with the poached salmon. 
  • Drizzle the salmon with the remaining lemon juice, garnish with ½ teaspoon thyme and serve.