Salmon with green pea gremolata & coconut red lentils
Chef, Devan Rajkumar shares his crispy skin raw honey glazed salmon paired with a green pea gremolata & coconut curried red lentils recipe.
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Ingredients
1 1/2 cups
dried red lentils
1
onion, brunoise
2 cloves
garlic, finely chopped
1 tbsp
ginger, finely chopped
3/4 tsp
ground cumin
1/2 tsp
coriander
1 tsp
turmeric
1
green chili
1 tbsp
fresh cilantro, chopped
1 tsp
salt
1/2 tsp
fresh cracked black pepper
2 cups
water
1 x 14oz ccan
unsweetened coconut milk
1 tbsp
safflower oil
Salmon
2 x 6oz
salmon, filets
1/2 tsp
salt
1 tbsp
raw honey
1/2 tsp
lemon zest
2 tbsp
safflower oil
sea salt
cracked black pepper
Green Pea Gremolata
1/4 cup
parsley
2 cloves
garlic, finely chopped
1 tbsp
lemon zest
1/4 cup
Green Peas, cooked
Instructions
- In a pot over medium heat add oil, onion and cook until you begin to see colour.
- Then quickly add garlic and all dry spices. Stir for one minute then deglaze with water, add coconut milk and lentils.
- Reduce to a simmer and cook until lentils become tender. Set aside.
- In a medium frying pan on medium high heat add 1 tbsp of oil.
- Brush skin side of salmon with a little oil and sprinkle generously with salt and pepper. Add salmon to pan skin side down and press down gently with a spatula for 15-20 seconds to ensure the skin is in contact with the pan.
- Cook for 2-3 minutes then flip for one minute and brush with honey and top with lemon zest, turn off heat and leave in the pan.
- Combine ingredients for gremolata, set aside.
- On a serving plate place down a spoon of lentils and use the bottom of the spoon to spread it out into a circle.
- Top with salmon skin side up and the gremolata scattered.