Salmon Poached in Harissa Coconut Lentils

Name: Salmon Poached in Harissa Coconut Lentils
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Moroccan, African
Ingredients: 200g shallot, finely sliced; 2 cloves garlic, minced; 250g baby tomatoes, halved; 2 tsp turmeric powder; 3-4 tablespoons rosé harissa; 400ml tomato passata; 400g coconut milk; 120g baby leaf spinach; 250g beluga lentils, cooked (we used a pre-cooked pouch); 480g salmon fillets (skin on or off, you choose); To serve, optional:; 30g fresh coriander; 50g pickled red onions*

19 steps

Prep:10minCook:20min

We recently shared this one-pan dinner on the Doctor's Kitchen App and the response has been strong. It's warming yet fresh. (Don't skimp on the fresh herbs and pickle your onions in advance for maximum vibrancy). It looks and tastes fancy but is easy to make. It is highly customisable. Don't like salmon? Use cod. Vegetarian? Sub tofu. Don't have lentils? Use a bean. Etcetera, etcetera. 3

Updated at: Fri, 04 Oct 2024 16:10:17 GMT

Nutrition balance score

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Ingredients

4 servings

200gshallot

finely sliced

2cloves garlic

minced

250gbaby tomatoes

halved

2 tspturmeric powder

3 tablespoonsrosé harissa

400mltomato passata

400gcoconut milk

120gbaby leaf spinach

250gbeluga lentils

cooked, we used a pre-cooked pouch

480gsalmon fillets

skin on or off, you

30gfresh coriander

50gpickled red onions

Instructions

Step 1

Gather and prepare your ingredients.

Step 2

2.Heat the 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.

Step 3

3.Add the tomatoes and cook for 3-4 minutes, until bursting and turning jammy.

Step 4

4.Add the turmeric and rosé harissa and stir to incorporate over the heat for 1-2 minutes, until the mixture has turned a rich, deep orange colour. (Spice varies from brand to brand so start with a small amount of harissa and increase according to your taste).

Step 5

5.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.

Step 6

6.Stir through the spinach and lentils. Cook for 1-2 minutes, just until the spinach has wilted.

Step 7

7.Nestle the salmon fillets into the simmering sauce. Cover and cook for 7-8 minutes until the flesh is firm to the touch.

Step 8

8.Remove from the heat. Serve with pickled onions and coriander, if desired.

Step 9

*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).

Step 10

Substitutions

Step 11

If you don't have, or are allergic to any of the ingredients, we recommend the following swaps.

Step 12

shallot - finely sliced red, white onions, or for a low FODMAP replacement use finely sliced fennel

Step 13

tomatoes - red pepper

Step 14

harissa - red pesto with a spoonful of chilli paste or flakes

Step 15

tomato passata - tin of tomatoes, blended