Poached salmon with lentil salad

I've been making an effort to eat healthier lately and this recipe has been my go to dish for when I'm craving something luxurious and guilt free. The mix of the meaty salmon and creamy avocado is rich and comforting. These two ingredients are high in fat, but it's the "good fat" that can help lower cholesterol levels. Salmon and avocado go so well together that I already used the pairing for my salmon tartare recipe. If you try this recipe out I recommend you get a little extra salmon & avocado to make the tartare too.
        For the salad I use sprouted lentils and chickpeas. Sprouted lentils & chickpeas have even more nutritional value that their dried counterparts. They also have a great texture. They are already soft, so I simply boil them for 2 minutes until they are warm but still have their crunch. Look for sprouted legumes at health food stores. If you can't find any, use lentils that have been boiled until soft (about 15 minutes) and canned chickpeas.

Start to finish 30 minutes. Serves 2.

Ingredients:

2 200g (7oz)    salmon fillets
100g (3/4 cup) sprouted lentils
100g (3/4 cup) sprouted chickpeas
75g (2 1/2 oz) green curry paste
2 lemons
1 lime
1 avocado
250ml (1 cup) coconut milk

2 cups watercress








1. Cut each salmon filet lengthwise down the middle, stopping before the end, leaving the 2 halves attached. Unfold each filet, season with salt & pepper and then roll into a spiral. Use a toothpick to hold the filets together.

3. Combine the lentils and chickpeas in a small sauce pot and cover with water. Boil for 2 minutes and then strain most of the water out, leaving about 50ml (1 1/2 oz) in the pot. Add 50g green curry past, the zest and juice of half a lemon and half a lime. Simmer for 2 more minutes.

4. In a blender, combine the avocado, 25g green curry paste, coconut milk & the juice of half a lemon and half and lime. Blend until smooth.
5. Brings 2L of salter water to a boil in a pot, 1 lemon cut in half and reduce to a gentle simmer. Add the salmon and poach for 8 minutes.
6. Spoon the avocado puree into the center of 2 plates and then place a pile of the lentils & chickpeas over the avocado. Place the salmon on top and garnish with a small handful of watercress.