Created by Chef Dale MacKay
Soak lentils in water for at least three hours. Drain. Preheat oven to 350° F.
In a medium – sized pot, heat vegetable oil over medium heat. Add onions and sweat for one minute. Add garlic, ginger and curry powder. Continue to cook out the mixture, occasionally scraping the bottom of the pot with a wooden spoon to prevent spices from sticking. Add lime juice, chili paste, stock, coconut milk and drained lentils. Simmer on low until lentils are cooked through, about 15 minutes.
Once lentils are cooked, add broccoli, cauliflower and squash and cook until tender, about five to eight minutes.
Place salmon on a parchment – lined baking tray. Bake for five to eight minutes until an internal temperature of 70° C (158° F) is reached.
To serve, divide the lentil mixture among four wide – based bowls. Top each bowl with one beautifully baked piece of salmon, carefully transferring the delicate fish. Top with mint and basil and enjoy.