Coconut and Lentil Wild Alaska Salmon Curry by Dale Pinnock

Ingredients

• 1 red onion, finely chopped
• 2 garlic cloves, finely chopped
• 1tbsp olive or coconut oil
• sea salt
• 1.5 tbsp of madras curry paste
• 125g red lentils
• 400ml can of coconut milk
• 300ml of vegetable stock (you may not need all of this)
• 1 large Alaska keta salmon fillet - diced
• 1 handful of baby spinach