Chilli Jam Salmon with French Lentils

on | 3 min read

Ingredients

  • 225g Puy lentils or French-style small green lentils
  • 1 large tomato, finely diced
  • 225ml coconut milk
  • ½ tsp ground cumin
  • ½ tsp cumin seeds
  • ½ tsp black mustard seeds
  • ½ tsp ground coriander
  • ¼ tsp ground turmeric
  • 1 fresh long green chilli, chopped
  • 2 Tblsps vegetable oil
  • 500g spinach leaves
  • 1 Spanish onion, finely chopped
  • 10 fresh curry leaves
  • 4 salmon fillets, deboned
  • 3 Tblsps Chilli jam

Method

  • Preheat oven to 200°C on Fan Grill function.
  • Place lentils in a saucepan with tomato, coconut milk, chilli, ground spices and ½ cups water. Bring to the boil, reduce heat and simmer for 30-40 minutes or until the lentils are tender, adding a little more water if necessary.
  • Meanwhile, heat 1 tblsp oil in a heavy based frying pan; add spinach and toss over high heat for 1 – 2 minute or until just wilted. Remove from the pan, squeeze out excess moisture and chop coarsely.
  • Heat remaining oil in the saucepan, add cumin and mustard seeds and cook over medium heat for 2 – 3 minutes or until fragrant and seeds begin to pop. Add onion and curry leaves and cook for another 10 minutes. Set aside.
  • Line a baking dish with baking paper, place grill rack into tray, place salmon fillets skin side down onto the rack. Spread the chilli jam evenly onto the salmon.
  • Cook the salmon for 6 – 8 minutes depending on the thickness, remove from the oven and rest for a few minutes before cutting each piece into three.
  • While salmon is resting, reheat the onion mixture on a low heat, add the spinach and lentils and cook until warmed through.
  • Serve lentils topped with pieces of salmon.

Serves 4