Lentil Curry Bowl with Baked Salmon
Lentil Curry Bowl with Baked Salmon
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Ingredients
| 3 | tablespoons vegetable oil | |
| 1 | cup white onions, finely diced | |
| 1½ | tablespoons fresh garlic, minced | |
| 1½ | tablespoons fresh ginger, minced | |
| 1½ | tablespoons curry powder | |
| 3 | tablespoons lime juice | |
| 1¼ | tablespoons sambal oelek chili paste | |
| 2 | cups chicken or vegetable stock | |
| 1½ | cups (one can) LUCKY DRAGON Coconut Milk | |
| ½ | cup COOP GOLD PURE Green Lentils, soaked in water for at least 3 hours | |
| 1 | cup broccoli, medium sized florets | |
| 1 | cup cauliflower, medium sized florets | |
| ½ | cup butternut squash, medium diced | |
| 3 | tablespoons fresh or dried mint, chopped | |
| 3 | tablespoons fresh or dried basil, chopped | |
| 4 | five ounce CO-OP GOLD PURE Salmon Fillets |
Directions
Preheat oven to 350°F.
In a medium sized pot heat vegetable oil over medium heat. Add onions and sweat for 1 minute. Add garlic, ginger and curry powder. Continue to cook out the mixture, occasionally scraping the bottom of the pot with a wooden spoon to prevent spices from sticking. Add lime juice, chili paste, stock, coconut milk and lentils. Simmer on low until lentils are cooked through, about 15 minutes.
Once lentils are cooked add broccoli, cauliflower and squash and cook until tender, about 5 to 8 minutes.
Place salmon on a parchment lined baking tray. Bake for 5 to 8 minutes until an internal temperature of 70° C (158° F) is reached.
To serve, divide the lentil mixture among 4 wide based bowls. Top each bowl with one beautifully baked piece of salmon, carefully transferring the delicate fish. Top with mint and basil and enjoy.
Serves 4