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240 g fresh salmon, skin on
240 g potatoes
60 g leek
60 g young budding kale or cabbage leaves
60 g dried brown lentils
240 ml or 1 cup vegetable stock
240 ml coconut milk, canned
15 ml or 1 tbsp extra virgin olive oil
plus a touch more for cooking salmon
15 g or 1 tbsp green curry paste
0.5 g or 0.5 tsp ginger root, finely grated
1.5 g or 0.5 tsp ground turmeric
salt to taste
Cut the leek in half lengthwise, stopping just below the root to keep it intact.
Rinse thoroughly, gently separating the layers to remove any dirt.
Once cleaned, slice it into thin strips, starting from the green part and working toward the root.
Rinse the potatoes well, scrubbing off any dirt, as peeling isn’t necessary.
Cut them into small, even cubes to ensure consistent cooking.
Wash the young kale or cabbage leaves thoroughly.
Roll them into a “sausage” shape and slice into thin ribbons.
Set them aside for later.
If using canned coconut milk, stir it well before pouring to ensure it’s evenly mixed and to prevent splashing.
If using fresh ginger, peel it and finely grate it with a microplane.
Measure out the green curry paste and ground turmeric in advance, so they’re ready to add when needed.
Prepare the salmon fillets. Ensure the fillets are bone-free and pat them dry on both sides.
Brush the skin with olive oil and season evenly with salt.
Leave them on the side until needed, skin-side up.
Heat olive oil in a pot over medium heat. Add the leek, season with salt, and sauté for about 3 minutes, or until softened.
Stir in the green curry paste and cook for about a minute. Then, add the ginger and turmeric.
Deglaze the pot with vegetable stock, scraping the bottom of the pan to preserve all the flavour.
Then add the diced potatoes, lentils, and coconut milk.
Once simmering, cover and cook the stew over low heat for 20–25 minutes, or until the potatoes and lentils are tender.
Stir in the young budding cabbage or kale leaves and cook for another 3–4 minutes, or until the leaves soften.
Cook the salmon fillet while the stew is slightly cooling down.
Cut a piece of baking paper to fit the bottom of the pan, and place it on a lightly oiled pan to help it stick.
Place the salmon fillet, skin side down, in the pan and heat over medium.
Cook on the skin side until the salmon is halfway cooked, about 5–7 minutes.
Flip the fillet, reduce the heat, and cook for another 2–3 minutes, adjusting based on your preferred doneness.
Remove the salmon from the pan and let it rest for 1–2 minutes.
I prefer the centre to remain pink, but feel free to cook it through.
I recommend serving the stew freshly made for the best flavour. However, you can store it in an airtight container in the fridge for up to 3 days.
For the salmon fillet, store it separately in an airtight container in the fridge and consume it within 2–3 days.
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