Ingrédients
- 1 onion
- 2 garlic cloves
- 2 tsp turmeric
- 1 tsp chilli powder
- 1 tsp Garam masala
- 5 dried lime leaves
- 1 heaped tbsp Thai Green curry paste
- 2 salmon fillets
- 1 can coconut milk
- 1 pouch Merchant Gourmet Puy Lentils
- 2 tbsp coriander leaves
- 2 tbsp mint
- 1 red chilli
- 1 tbsp olive oil
- Squeeze lime juice
Herbed Salad:
Méthode
- In a saucepan, heat olive oil over medium heat. Add the chopped onion and salt and cook for few minutes. Then add the garlic.
- Stir in the spices and crushed dried lime leaves.
- Add in the curry paste
- Pour in the coconut milk and stir until well combined. Allow the mixture to simmer for about 5-7 minutes.
- Add the Puy Lentils into the sauce and mix to combine. Cook for another 5-7 mins until the sauce has developed.
- Season the salmon with salt and oil. Grill the fillets skin side down for a few minutes then flip, make sure still pink in the middle. Cooking time may vary depending on the thickness of the fillets.
- Once the curried lentils are cooked, taste and adjust the seasoning with salt if needed.
- Make your herb salad by adding mint, coriander and red chilli into a bowl and season with olive oil, lime juice and salt.
- Serve the grilled salmon fillets on a bed of turmeric coconut lentils with the herbed salad.
