Salmon Poached in Harissa Coconut Lentils
This quick and easy one-pan dinner gets a double dose of protein from the lentils and salmon. A finishing forkful of pickled onions and a sprinkle of ...herbs add freshness and colour. Any leftovers make a nice cold lunch for the following day. Read more This quick and easy one-pan dinner gets a double dose of protein from the lentils and salmon. A finishing forkful of pickled onions and a sprinkle of herbs add freshness and colour. Any leftovers make a nice cold lunch for the following day.
points
protein
fibre
vegetables
points
protein
fibre
vegetables
TRY MORE RECIPES using poached fish
NUTRITION PER SERVING (Read more)
Notes
To pickle your own onions simply place finely sliced red onions into a jar, juice a lemon over them, add a small pinch of salt and an optional pinch of white sugar and set aside. The further in advance you do this, the brighter pink and more mellow in taste they will become. (The ones in the photo were pickled 3 days in advance).
points
protein
fibre
vegetables
Ingredients
Method
Gather and prepare your ingredients.
Heat the olive oil in a large saucepan over medium-high heat. Add the shallots and garlic with a sprinkle of salt and pepper. Cook, stirring often for 4-5 minutes, until softened.
Add the tomatoes and cook for 3-4 minutes, until bursting and turning jammy.
Add the turmeric and rose harissa and stir to incorporate over the heat for 1-2 minutes, until the mixture has turned a rich, deep orange colour.
Add the tomato passata and coconut milk. Stir to combine. Bring to a simmer and allow to bubble gently for 5-6 minutes, until thickened. Add salt to taste.
Stir through the spinach and lentils. Cook for 1-2 minutes, just until the spinach has wilted.
Nestle the salmon fillets into the simmering sauce. Cover and cook for 7-8 minutes until the flesh is firm to the touch.
Remove from the heat. Serve with pickled onions and coriander, if desired.
Notes
To pickle your own onions simply place finely sliced red onions into a jar, juice a lemon over them, add a small pinch of salt and an optional pinch of white sugar and set aside. The further in advance you do this, the brighter pink and more mellow in taste they will become. (The ones in the photo were pickled 3 days in advance).