Connect with Us
Subscribe to Our Email
Get the latest sales, newest recipes and more delivered to your inbox.Sign up
We are taking extended measures to ensure the safety and wellness of our team members and communities at this time. Learn more.
Rinse lentils in cold running water. Place in medium saucepan and add 3 cups water. Bring to a boil; reduce heat to low and simmer until just tender but still holding their shape, about 20 minutes.
Heat 1 tablespoon oil in a medium saucepan over medium heat. Sauté shallot, garlic and ginger until tender, about 2–3 minutes.
Stir in curry powder, turmeric and red chile flakes and cook until fragrant, about 1 minute. Stir in coconut milk and reduce heat to medium-low. Simmer until reduced and slightly thickened, about 8–10 minutes.
Fold in lentils, ½ teaspoon salt and ¼ teaspoon pepper. Simmer on low until heated through and flavors have blended, about 5 minutes. Fold in cilantro and lime juice.
Combine garam masala, coriander, smoked paprika, remaining ½ teaspoon salt and remaining ¼ teaspoon pepper. Rub spice mixture evenly over fillets.
Heat a large nonstick skillet over medium heat with remaining 1 tablespoon oil, swirling to coat. Add fillets skin-side down to skillet and cook until browned, about 3–4 minutes. Turn fillets over and cook about 3 minutes or until desired degree of doneness. Let rest 5 minutes.
Serve salmon with warm lentils, garnished with cilantro.