Ingredients
2
tbsps oil
1 large onion, finely sliced
2 tsp ground cumin
2 tsp ground coriander
300ml veg stock
200g dried green lentils (such as Puy)
4 salmon fillets
Cook the onion until soft in a saucepan in half the oil
addd the spices and cook out for 2 minutes
add the stock, lentils bring to the boil and then simmer around 20 minutes until tender adding more liquid if needed
Heat the remaining oil in a frying pan until smoking
Cook the salmon, skin side down for 5 minutes until crispy
Season the salmon, turn it and cook until the flesh is opaque through the thickness
Spoon the lentils onto plate and drape the fish across the top, skin side up
Serve with yogurt or yogurt and mint
Method
This dish is a trip down memory lane for me. It is one the Late Wife and I used to make for ourselves in the winter after the children were all tucked up in bed. It is warm and comforting and satisfying like a duvet. I can't remember what the origins of it were, probably some supermarket magazine but we both loved it. The crunchy salmon skin, the fact of fish and the earthy, gently spiced lentils cut through with some yogurt is very satisfying and has the benefit of being without carbs.
For some reason in their early years none of the Offspring really liked fish, so this has been a pretty neglected dish in the recent past. Now the Eldest and the Boy both like fish and will try new things, I tried it with the Eldest one evening when it was just she and I for supper. Gratifyingly she enjoyed it too, so hopefully it will make its way back int the repertoire as the 2 youngest also grow older.