Approximately 600 calories per person for two people
- Prep time: about 10 minutes
- Cook time: about 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.