Spicy Salmon and Lentils

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.