Butter Sizzled Salmon With Herby Chilli Lentils, Garlicky Yoghurt And A Simple Tomato Salsa

So much of my life is spent talking to people about food and what it means to them. Food is about so much more than the food itself. And that was the whole reason I started the Desert Island Dishes podcast in the first place, to find out the stories behind the food. Cooking is what makes us human. And what it comes down to is that the food itself can be so simple and understated but it’s the act of sharing something that you’ve made. Sitting round a table, spooning food into dishes, buttering bread, talking and laughing in between bites. Isn’t that what life is all about?

It feels odd as a chef and food writer to say that it’s rarely about the food but I don’t mean that in a negative way at all. What I actually mean is that good, simple food is really what it’s all about. Things don’t have to be complicated and that’s my entire ethos when it comes to cooking.

This brings me to today’s recipe. I’m saying this is 6 ingredients because it really is when you look at the core ingredients we are using and then we just zshush it up with loads of herbs, garlic and chilli. Building flavour into every element of the dish and honestly, when you take your last bite you will want to rewind time so you can start all over again. You know that feeling?? This is so simple but so so good.

This dish has it all. The crunch from the perfectly crisp salmon skin and the slight bite from the lentils contrasted against the creaminess of the yoghurt and avocado. Hot salmon and lentils sitting a top cool yogurt and topped with cool salsa. The elements are perfectly seasoned and it’s finished with bright fresh herbs and lemon. This is my favourite way of cooking lentils, tumbling hot lentils into an olive oil dressing with herbs, chilli and garlic so they soak up the flavour and are delicious hot or cold. They make a brilliant base for a salad - think grilled courgette, chopped almonds, baby leaf spinach, a jumble of herbs and dollops of lemony yoghurt. Or beetroot, toasted hazelnuts, feta and sundried tomato. Absolute heaven.