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.


 

INGREDIENTS

Salmon

Green Pea Gremolata

METHOD

  1. In a pot over medium heat add oil, onion and cook until you begin to see colour.
  2. Then quickly add garlic and all dry spices. Stir for one minute then deglaze with water, add coconut milk and lentils.
  3. Reduce to a simmer and cook until lentils become tender. Set aside.
  4. In a medium frying pan on medium high heat add 1 tbsp of oil.
  5. 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.
  6. 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.
  7. Combine ingredients for gremolata, set aside.
  8. On a serving plate place down a spoon of lentils and use the bottom of the spoon to spread it out into a circle.
  9. Top with salmon skin side up and the gremolata scattered.

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