This tantalising recipe from food delivery service Marley Spoon turns the ordinary into the extraordinary!
Thank you for reading this post, don't forget to subscribe!Simple ingredients such as lentils, salmon, tomato and lime get transformed into an amazing combination of textures and flavours in the form of roasted curried salmon and hearty braised lentils.
Simply serve it up with a zingy lime and coconut relish, delish!
INGREDIENTS
1 lime
Curry powder
2 120gm salmon fillets, skin off
150g French-style lentils
1 garlic clove
1 tomato
50g baby spinach leaves
10g coriander
20g shredded coconut
30 ml olive oil
Salt and pepper
METHOD
1 To marinate fish preheat oven to 200C.
2 Zest and juice the lime in 2 separate bowls. Combine 3 tsp oil with the curry powder (use half of the curry powder if you perfer a milder taste) and lime zest in a bowl with a little salt. Add the salmon and turn to coat, rubbing the marinade into the salmon. Stand for 10 mins.
3 Meanwhile, rinse the lentils in a sieve and shake dry. Place in a medium saucepan with plenty of cold water and bring to the boil. Cook over medium heat for 15-18 mins until al dente. The lentils will have a slight nuttiness and still hold their shape. Drain.
4 Meanwhile, very finely chop the garlic and finely chop the tomato.
5 Line an oven tray with foil and place the salmon on the tray. Roast the salmon for 8 mins or until cooked but still slightly pink in the middle. Rest for 5 mins.
6 Drain the cooked lentils and return to the pan. Stir in the garlic, tomato, spinach leaves, 1 tbs lime juice and 3 tsp oil. Season well with salt and pepper.
7 Finely chop the coriander including the stems and combine with the coconut, 1 tbs lime juice and a little salt to make a fresh relish. Divide the lentils between plates and top with the salmon. Serve with the relish.
- Marley Spoon sources and delivers delicious, seasonal and local produce and delivers it to homes with a simple 6 step recipe card for tasty weeknight cooking!
