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