Healthy Festive Recipes

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.

INGREDIENTS: (SERVES 4)

1 tbsp olive oil

200g shallot (finely sliced)

2 garlic cloves (minced)

250g baby tomatoes (halved)

2 tsp turmeric powder

3-4 tbsp harissa paste (rose works best. Spice varies from brand to brand so use an amount that suits you.)

400ml passata

1 can coconut milk

120g baby spinach

250g Beluga lentils (cooked)

480g salmon fillets

TO SERVE, OPTIONAL

30g coriander

50g pickled red onion

1. Gather and prepare your ingredients.

2. Heat the olive oil in a large saucepan over medium-high heat.

3. Add the shallots and garlic with a sprinkle of salt and pepper. Cook, stirring often for 4-5 minutes, until softened.

4. Add the tomatoes and cook for 3-4 minutes, until bursting and turning jammy. www.thedoctorskitchen.com/recipes/ salmon-poached-in-harissa-coconutlentils

5. 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.

6. 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.

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

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

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

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