I would like to dedicate this post to my friend and old housemate Alisa Goldstein, who understands (and used to put up with) my issues with lentils!
Lentils make such a practical, tasty and cheap side dish and they go with pretty much anything. So why is it they have to be ruined by giving you terrible wind!? I love them so much but every time I cook with them they taste so good that I probably eat way more than I should and therefore spend the aftermath being very stinky. My boyfriend has the same reaction (but obviously he smells a lot more than me)! When I was at uni I used to make the lentil curry side of this dish a lot but I would then have to spend the night locked away from all my housemates. If you can get past this however this is an amazing dish that is so damn tasty that you will definitely end up making it again and again and again. Just maybe avoid it to impress a date.
– 4 salmon steaks
– Olive oil
– Freshly ground salt
For the Lentils
– 120g broccoli – roughly chopped
– 150g courgette – roughly chopped
– 200g green lentils
– 1 red onion – roughly choppe3d
– 1 tbsp corn oil
– 2 and a ½ tbsp. curry powder
– 750ml vegetable stock
– 2 tbsp mango chutney
For the salad
– Baby Spinach
– Sliced cucumber
– Juice of ½ lemon
– ½ tsp ginger juice (I pushed some root ginger though a garlic press and got the juice from this
– 1 tsp finely chopped fresh coriander
– ½ tbsp. walnut oil
– Pinch sugar
Fry the onion in a large, deep pan until soft and then add the curry powder so it is well coated.
Add to the pan the vegetables and the lentils and mix well in the curry powder
Add the stock and the chutney, bring to the boil and then cover and simmer on a low heat for about half an hour until the lentils are soft
Remove the lid and simmer off the juices for about 15minutes until the mixture has thickened
In the meantime make the salad dressing by whisking together the lemon juice, ginger, coriander, walnut oil and sugar until well combined
Heat some oil in a frying pan to a high temperature and add the salmon, skin side down.
Fry for about 5 minutes on the skin until it has turned nice and crispy and then turn the salmon over to cook on the other side for 2-3 minutes until you can see consistency in the colour all the way though the steak.
Remove and leave to stand while you plate the salad and lentils. Place the salmon on top of the lentils and drizzle the dressing mainly over the salad and then a little over the salmon.