Creamy Thai Curry Salmon with Lentils and Bell Peppers

This dish beautifully combines traditional flavors with a creative twist, featuring tender salmon cooked in a rich, creamy Thai curry sauce, served over a bed of hearty lentils and vibrant bell peppers. It's a delightful balance of textures and flavors, making it a perfect main course that's both satisfying and nutritious.

Ingredients:

• 2 salmon fillets
• 1 cup green or brown lentils, rinsed
• 1 can (14 oz) coconut milk
• 1 cup heavy cream
• 2 tablespoons Thai red curry paste
• 1 bell pepper, diced
• 1 cup diced tomatoes (fresh or canned)
• 1 cucumber, sliced
• 4 cups vegetable broth
• 2 bay leaves
• Salt and pepper to taste
• Olive oil for cooking
• Fresh cilantro for garnish

Instructions:

1. In a pot, combine the lentils, vegetable broth, bay leaves, and a pinch of salt. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until lentils are tender. Remove bay leaves and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the diced bell pepper and tomatoes, cooking until softened, about 5-7 minutes.
3. Stir in the Thai red curry paste and cook for another minute until fragrant.
4. Add the coconut milk and heavy cream to the skillet, stirring to combine. Bring to a gentle simmer.
5. Season the salmon fillets with salt and pepper, then nestle them into the curry sauce. Cover and cook for about 10 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. Serve the salmon and curry sauce over a bed of lentils, garnished with fresh cilantro and accompanied by sliced cucumber on the side.