Salmon and Sweet Potato Curry Stew

It’s not like I had a craving for salmon and sweet potato curry. But when I came home from the market with some salmon and Japanese sweet potatoes and heard, “oh, grilled salmon and baked sweet potatoes again,” I knew I had to pull one out of the pantry.

Start by simmering a half a cup of lentils in salted water until nearly firm, not mushy, then rinse with cold water and set aside. In a large pot, sauté a Spanish onion until translucent. Add some half inch cubed Japanese sweet potatoes, chicken stock to barely cover the potatoes, along with some yellow or red curry paste to taste. Simmer until the potatoes are cooked through but still firm.

Stir in some fresh spinach and the cooked lentils, then return to a simmer. Cut your salmon fillet into one-inch chunks and gently settle them into the broth. Cover, and continue to simmer until the salmon is cooked through, about five minutes or so, then serve.