What is Raul cooking for December?

Annie’s spicy salmon with lentils and asparagus!

I consider myself very lucky to have this job and meet so many great people. Sometimes some of them surprise you with natural cooking skills like my client Anne. This time I picked her brain to cook something healthy but nutritious during these busy December days in between the celebrations and heavy meals.

Ingredients:

      ⁃ 2 salmon fillets

      ⁃ 4 tablespoons Greek yogurt

      ⁃ 1 packet of asparagus

      - 1 red onion

      ⁃ 1/2 tin of lentils

      ⁃ ½ teaspoon of ground cumin seeds

      ⁃ ½ teaspoon garam masala

      ⁃ ½ teaspoon turmeric

      ⁃ ½ teaspoon ground coriander

Method:

-  In a dry frying pan lightly warm the cumin seeds, garam masala, turmeric and the ground coriander. Once the flavours have merged, tip half of the above into 4 tablespoons of natural yogurt.

- Spread this mixture over two salmon fillets and grill or cook in the oven until cooked to your taste. (I prefer baking the salmon in the oven for approximately 5-7 minutes so it is quite pink, whereas my other half prefers baking it for much longer so it is well baked- bake to your own taste!)

- Whilst the salmon is baking away, add 1 tablespoon olive oil to a small frying pan and add and soften 1 finely chopped red onion, 1 clove of garlic, & the remaining spice mixture.

- Once the onions are soft, add ½ tin of green lentils and leave to simmer.

- Sauté the asparagus in a pan with 1 tablespoon of olive oil or coconut oil (my preference is coconut oil as I love the extra flavour it gives it!)

- Serve all together and enjoy!

This is one of my favourite hearty yet healthy recipes, that although takes a tad longer to prepare than Avo-toast for example, is well worth the extra time!

Thanks Anne for the recipe, and please feel free to share more of your tasty, nutritious recipes!