Best Coconut Curry Lentils with Salmon
- DFDairy-Free
- GFGluten-Free
- SFSugar Free
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!
Ingredients
For the Salmon
- 1 pound salmon
- 1 tablespoon honey
- 1 teaspoon curry powder
- ½ teaspoon smoked paprika
- ½ teaspoon onion 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
- 4 cups coconut milk, 2 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
- 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 4 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. **Depending on the lentils you are using and your own preference, the time for cooking them could vary and take more or less time. **
- Serve immediately; Place salmon over lentils. Garnish with fresh cilantro or basil.
Equipment
- 1 skillet