Recipe for Sautéed Lentils with Salmon and Broccoli

Prepare the broth with hot water. Heat a drizzle of olive oil in a skillet over medium-high heat. Cook the salmon (skin side down) for 2-3 minutes. Flip it over and cook for 1 minute. Remove it from the pan and set it aside on a plate. Meanwhile, finely chop the onion and garlic separately. Cut the broccoli into small florets. Grate the ginger (with the skin if desired).

Return the pan to medium-high heat and cook the onion and broccoli for 3-4 minutes, stirring. Add the red lentils and continue to cook for 1-2 minutes. Add the broth to the pan, along with the ginger and garlic, as well as 1 teaspoon of curry per person. Season with salt and pepper. Mix and let simmer (covered) for 4-6 minutes.

Meanwhile, remove the leaves from the coriander and chop it. Add the specified amount of coconut milk to the skillet, along with 1/2 tablespoon of mustard per person (or adjust to your taste), then mix. Place the salmon fillet in the skillet, on top of the mixture, and cook (covered) for an additional 2-3 minutes.

To finish, serve the salmon on the plates and accompany it with the sautéed lentils. Garnish with cilantro. Adjust the seasoning with salt and pepper.