Turmeric Double Salmon With Curried Lentils

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil half a kettle

Heat a large, wide-based pan (preferably non-stick) with a knob of butter over a medium heat

Once hot, add your ginger & garlic paste with your curry powder and cook for 1-2 min or until fragrant

Meanwhile, drain and rinse your green lentils

Pat your salmon fillet[s] dry with kitchen paper and season with a pinch of salt

Add the drained lentils to the pan and cook for 1-2 min or until everything is combined

Chop your creamed coconut roughly (if required!)

Dissolve the chopped creamed coconut and vegetable stock mix in 200ml [260ml] [350ml] boiled water – this is your coconut stock

Wash your spinach, then pat it dry with kitchen paper

Add the coconut stock to the pan along with your spinach and cook for 3-4 min or until all the spinach has wilted and the sauce has thickened – these are your curried lentils

Heat a separate, large, wide-based pan (preferably non-stick) with a large drizzle of vegetable oil over a medium-high heat

Once hot, add your ground turmeric and cook for 30 secs until fragrant

Once fragrant, add the salmon fillet[s] to the pan and cook for 9-10 min turning once halfway or until cooked through – this is your turmeric salmon

Tip: Your fish is cooked once it turns opaque and flakes easily

(Doubled your protein? Use 2 pans!)

While the fish is cooking, top, tail, peel and grate your carrot[s]

Add the grated carrot to a bowl with your black sesame seeds, your red wine vinegar and a pinch of salt

Give everything a good mix up – this is your quick-pickled carrot