Summary

Ingredients

• 125 g basmati
• 2 salmon fillet (s), frozen
• 0.5 ½ onion (s)
• 1 large carrot
• 3 tablespoon lentils, red
• 1 teaspoon tomato paste
• ml water
• 100 ml cream
• 1 tablespoon rapeseed oil
• curry powder
• turmeric
• salt and pepper
• Lemon juice, or lime juice

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Instructions

1. Thaw the salmon. Cook the rice according to the instructions on the packet. Peel and dice the onion and carrot. Heat the rapeseed oil in a saucepan and sweat the onions in it. Add the carrot and tomato paste and sauté briefly. Pour in enough water to cover the vegetables and bring to the boil. Then add the lentils and let cook, adding a little water in between. When the lentils are almost done, stir in the curry, turmeric, salt and pepper to taste. Now the salmon is placed on the vegetables. For a faster cooking time, it should be cut into cubes about 2 by 2 cm. Let the salmon steam with the lid on for about 7 minutes. As soon as the salmon is done, pour in the cream and season to taste again. You can also add a little lemon or lime juice if you like. Tip: For a vegetarian option, leave out the salmon and sprinkle 2 tablespoons of chopped, oil-free roasted peanuts on top when serving