Coconut Lentils w/ Honey Roasted Salmon

 

 

It’s with sadness that I have to announce that this recipe will be the final act in the ‘Beat the Bloat’ series. It’s been really special guys, I have loved the research and creating these recipes, I have learnt so much about correct food combinations and clean eating, all without losing out on taste and all within a reasonable budget.

I am working on some other food projects even as we speak, so if you don’t hear from me in the next few days it’s because I’m planning and experimenting away! All of these recipes have many more benefits to your health and well-being more than simply getting into those pair of jeans you bought a year ago, although that has its place too!

I hope the recipes have more than just inspired you…what would be truly amazing is if you tried making one of them and really liked it –  a lot! That would bring a smile to my face, your tummy would also be happy too!

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Honey roasted salmon. I love smoked honey roasted salmon and there is always a way to artificially re-create that flavour; but I didn’t want to add too many artificial condiments to this recipe.

I love the colour and texture of this dish, it really is one for sharing. Be sure not to over cook the salmon; make it the last thing that you cook and try not to re-heat it, otherwise it tastes all chewy.

Then bask in the sunshine on your plate and enjoy a fork full of honey roasted goodness…until next time!

 

Coconut Lentils w/ Honey Roasted Salmon

Ingredients

For the Salmon:

2 Salmon fillets

Thumb size piece of fresh ginger (finely grated)

1 Tbsp Honey

Juice of half a lime

1 tsp Old Bay Seasoning

1 tbsp Soya Sauce

1/2 tsp black pepper

1/2 Himalayan Pink Salt

2 garlic cloves crushed

1/4 white onion (finely grated)

 

For the Lentils:

1 cup Puy Lentils

3 cups water

1 vegetable stock cube/ jelly

1/4 Scotch bonnet pepper

1/2 tbsp Curry paste

1/2 Onion finely chopped

2 garlic cloves crushed

1 tsp tomato paste

1 tbsp of coconut cream (from a solid block) or 2 tbsp of coconut milk

Pinch of salt

2 Kaffir leaves

 

For the Roasted Vegetables:

2 Sweet Peppers (one red, yellow)

1/2 White Onion

1 garlic crushed

5 Chestnut Brown Mushrooms (cut into quarters)

3 sprigs of fresh thyme

1 carrot cut into chunks

Pinch of salt

2 tbsp of Olive Oil.

 

Handful of Kale (steamed)

 

Method

Preparation:

Pre-heat the Oven (Gas Mark 6)

1. Chop up the vegetables for roasting (excluding the Kale and peppers) and place them in a bowl (without the oil).

2. Prepare the marinade for the Salmon. Once you have cleaned the fish marinade it with the seasoning and transfer to the fridge.

 

Cooking:

3. Take the Lentils, water and vegetable stock and transfer to a pot. Bring the pot to a boil and then simmer for 20-5 mins until the water is reduced and the lentils are firm but cooked.

4. You may roast the sweet peppers with the other vegetables or you can do so over an open flame as I did: take each of the peppers and rest it over a open flame on the cooker, turning the pepper as the skin begins to blacken.

5. When you have finished the first pepper, transfer it to a sealed container (or bowl with a plate over it), the steam will help to soften the skin to make it easier to peel off. Do the same with the second one.

6. Now take the baking tray to roast the vegetables in, add the oil and garlic and transfer to the hot oven. Bring out the tray when the pan is heated, you should be able to add the vegetables to a sizzling pan and return it to the oven for 10 minutes. Near the end, you can add the peppers so that all the flavours from the vegetables are soaked up.

7. When the lentils are cooked, take a separate pot and fry the onions, garlic, pepper and curry paste. Then add the tomato paste and stir for 1 minute.

8. Then straining the lentils but keeping the water, transfer the lentils to the pot of onions and stir adding all the lentils in and stirring completely.

9. Then add the water from the lentils and coconut milk. Season to taste and simmer for 5 minutes leaving a little sauce in the stew.

10. Take the vegetables out the oven and throw in the Salmon for 10 minutes or until the salmon is cooked.

11. To steam the Kale, simply place it on top of the lentil stew and cover with the pot cover; the steam from the lentils will cook the Kale – it should be a nice bright green and slightly firm.

 

Plate up:

12. Place the Kale on the plate first with a sprinkle of lentils, then add some of the roasted vegetables and keep layering. Then flake the Salmon on top of the plate.

Grilled Onions w/ Pomegranate Molasses

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Pomegranate molasses (also called grenadine molasses) is a staple in the countries of the Middle East and the Eastern Mediterranean. I recently discovered this syrup whilst trying to replicate this roasted red onion side dish which often accompanies meals in Turkish Restaurants here in London. I was surprised at how sour and tangy the molasses was given the sweet dry taste of a pomegranate. I would only recommend buying a small bottle at first (which can be purchased from most Middle Eastern shops).

Once you get use to its flavour, I think it will become a stable in your pantry. You can use it as a substitute to honey for glazing meat, poultry or roasted root vegetables like carrots. But traditionally it’s used as a dressing in salads or relishes. To achieve the sweet and sour taste here, I added fresh pomegranate juice to take the edge off the molasses.

 

Grilled Red Onions w/ Pomegranate Molasses

  • Servings: 4-5
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Ingredients:

2 red Onions 1 white Onion cut into quarters.

Sunflower Oil Spray (for the grill)

2 Garlic Cloves

2 tbsp  Pomegranate seeds

1/2 cup Pomegranate juice

2 tbsp Pomegranate Molasses

Pinch of salt/ pepper

 

Method:

1. Put the grill pan on a high heat for about 3 minutes, then spray with oil.

Place the onion quarts on the grill for about 3 minutes per side or until it is well caramelized.

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2. Once both sides of the onion have been grilled, break up the segments to allow the onion to soften a little more.

3. Remove from the grill and leave the garlic on the grill to roast some more. Once soft remove from grill and mash with a fork.

4. In a separate bowl, mix the pomegranate juice, molasses and garlic.

When you are ready to serve, strain the juice through a sieve to remove the garlic and pour over the onions.

Add the pomegranate seeds as a garnish.

5. Serve as a condiment or with warm flat bread.