Salmon poached in Coconut Lentils

Ingredients

Serves 4

4 filets salmon (2lbs total)

2 cups coral lentils (dried)

400ml coconut cream

15g ginger (1.5 inches)

salt+pepper (About 1 teaspoon each)

1 tablespoon olive oil

Recipe

Preheat the oven to 375ºF/190ºC

Pour the lentils into an oven proof bake dish and add the coconut cream, grated ginger, salt and pepper and mix together with a spoon.

Add the salmon filets.

Drizzle olive oil onto the skin.

Sprinkle with salt and pepper.

Bake for 15 minutes, until the lentils are cooked through and the salmon opaque (and its skin crispy).

For an extra crispy skin, set the oven to high broil for the last 2 minutes.