To make coconut curry lentils with salmon, brush 1 lb of salmon with a paste of honey, curry powder, smoked paprika, onion powder, roasted garlic powder, olive oil, salt and pepper, then bake it at 475°F for 8 to 10 minutes. Meanwhile, bloom 1 tbsp of red curry paste and 3 cloves of garlic in olive oil, add 2 cans of coconut milk with ginger, lemon and lime zest, lime juice, honey and soy sauce, and bring it to a simmer. Stir in 1 cup of lentils (any type), cover and cook on low for 15 to 20 minutes until tender, then serve the salmon over the lentils with cilantro or basil. It takes about 30 minutes.
Who would have thought that lentils could be the star of the show? I’ve been dreaming up this comforting and super rich creamy coconut sauce, that pairs so well with earthy lentils and warm curry spices. The baked honey glazed salmon drives this recipe home with an extra boost of sweetness and spice. This recipe is ready to go in 30 minutes!
If you asked me to pick just one sauce to eat for the rest of my life, it would be this one. And let me tell you, I am all about the sauces. I simply can’t resist a good coconut milk sauce. There is something so comforting about it and then adding in red curry paste, extra garlic, a dash of soy sauce, lime juice, and a little honey; an immediate orchestra of flavors begins playing away on your taste buds.
We are going to further the melody of flavors and add lentils to this sauce to complete this beauty of a dish!
This is why we love lentils
They are…
- Savory
- Hearty & Satisfying
- Great for sauces and soaking up flavors
- Perfectly spiced, naturally
- Aromatic
- Coconutty
- Marvelously textured
- Seriously delicious
And while delicious on their own because they soak up all the goodness in whatever they are paired with, I decided to add salmon to this recipe for an extra boost of flavor and to make it a complete dinner.
We’ll bake the salmon while the coconut curry sauce and lentils work their magic.
While I highly recommend pairing salmon with the coconut curry lentils, you could opt for another protein such as chicken, beef, shrimp or tofu. Even roasted cauliflower, butternut squash or sweet potatoes would work well. OR, you could just choose to make the coconut curry lentils alone; they are simply satisfying.
So let’s get started!
Ingredients for Coconut Curry Lentils with Salmon
To make these easy coconut curry lentils with salmon, you’ll need a few ingredients that you can get at almost any grocery store or even online.
Here’s what we are working with:
For the Salmon
For the Lentils
- lentils (any type, such as green, brown or red)
- red curry paste
- garlic cloves
- coconut milk
- fresh ginger or ginger paste
- lemon zest
- honey
- soy sauce
- lime zest
- lime juice
How to Make Coconut Curry Lentils with Salmon
You’ll find the exact amounts and printable steps in the recipe card below. Here’s what each step looks like, plus the little things that make it work.
1. Preheat the oven. Preheat the oven to 475°F. Line a baking sheet with foil or parchment paper.
2. Glaze and bake the salmon. In a medium bowl, mix together the honey, spices and olive oil to form a paste. Place the salmon skin side down on the baking sheet and brush the paste liberally over the top. Bake 8 to 10 minutes, until it reaches your desired doneness.
3. Bloom the curry paste. While the salmon bakes, heat 1 tablespoon of olive oil in a skillet. Add the red curry paste and minced garlic and let them bloom for 30 seconds.
4. Build the coconut sauce. Add the 2 cans of coconut milk and stir well. Add the ginger, lemon zest, honey, soy sauce, lime zest and lime juice and bring to a simmer.
5. Simmer the lentils. Stir in the lentils and cover. Cook for 15 to 20 minutes on low heat, stirring occasionally. Any lentils work: red lentils cook faster and soften into a thicker sauce, so start checking them at 10 minutes. Green and brown lentils hold their shape and may need a few extra minutes and a splash more coconut milk or water.
6. Serve. Place the salmon over the lentils and garnish with fresh cilantro or basil. Serve immediately.
how to store and reheat coconut curry lentils
Store the lentils and salmon in separate airtight containers in the fridge within 2 hours. Eat the salmon within 3 days and the lentils within 3 to 4 days. The lentils thicken as they sit, so reheat them on the stove over medium-low heat with a splash of water or coconut milk. Warm the salmon gently, covered, in a 275°F oven or the microwave at 50% power so it doesn’t dry out.
tips for the best coconut curry lentils with salmon
- Start the lentils first. The salmon only needs 8 to 10 minutes, so get the lentils simmering before the salmon goes in the oven. That way both finish at the same time.
- Rinse and sort the lentils. Give them a quick rinse and pick out any small stones before they go into the sauce.
- Bloom the curry paste. Those 30 seconds in hot oil with the garlic wake up the spices and give the sauce its depth.
- Taste at the end. Adjust with a squeeze of lime, a drizzle of honey or a splash of soy sauce once the lentils are tender.
- Watch the glaze. At 475°F the honey caramelizes quickly. If the top darkens before the salmon is done, loosely tent it with foil.
ENJOY!!! We sure hope you enjoy this recipe as much as our little tribe has!
coconut curry lentils with salmon FAQs
We used a mix of green and brown lentils, which hold their shape. Red lentils cook faster and break down into a thicker, softer curry, so check them early. Green and brown lentils may need a few extra minutes and a splash more liquid.
Yes. Chicken, shrimp, beef or tofu all work, as do roasted cauliflower, butternut squash or sweet potatoes. You can also serve the coconut curry lentils on their own.
It’s mildly spicy. Red curry paste brands vary in heat, so start with the 1 tablespoon and add more after tasting the sauce.
It should flake easily with a fork. The USDA recommends 145°F on an instant-read thermometer.
Yes, but the sauce will be thinner and less rich. Simmer it a few extra minutes uncovered to thicken it.
If you love this recipe, check out…
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Best Coconut Curry Lentils with Salmon
- DFDairy-Free
- GFGluten-Free
Ingredients
For the Salmon
- 1 pound salmon
- 1 tablespoon honey
- 1 teaspoon curry powder
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon roasted garlic powder
- 1 teaspoon olive oil
- salt and pepper, to taste
For the Lentils
- 1 tablespoon olive oil
- 1 tablespoon red curry paste
- 3 garlic cloves, minced
- 3⅓ cups coconut milk, 2 (13.5 oz) cans
- 1 tablespoon fresh ginger or ginger paste
- 1 tablespoon lemon zest
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 tablespoon lime zest
- 1 tablespoon lime juice
- 1 cup lentils, any type, such as green, brown or red
- cilantro or basil to garnish, optional
Instructions
- Preheat the oven to 475 degrees. Line a baking sheet with foil or parchment paper.
- In a medium sized bowl mix together the honey, spices and olive oil to form a paste.
- Place the salmon skin side down on the baking sheet and brush the paste liberally over the salmon. Bake in oven 8-10 minutes; until desired doneness.
- While the salmon is baking, begin making the lentils; in a skillet heat 1 tablespoon olive oil. Add the red curry paste and minced garlic to bloom; 30 seconds.
- Add in the 2 cans of coconut milk (about 3⅓ cups), giving a good stir.
- Add in the remaining ingredients and bring to a simmer.
- Stir in the lentils and cover. Cook for 15-20 minutes on low heat, stirring occasionally. Any lentils work: red lentils cook faster and soften into a thicker sauce, so start checking them at 10 minutes; green and brown lentils hold their shape and may need a few extra minutes and a splash more coconut milk or water.
- Place the salmon over the lentils and garnish with fresh cilantro or basil. Serve immediately.
Equipment
- 1 skillet, with a lid
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