Curried lentils with salmon: sauté sweet onion seasoned with garam masala, yellow curry powder, turmeric, and salt. Add a couple cloves of chopped garlic. Then pour in 2 cups chicken stock. Followed by 1/2 - 1 cup red lentils and 1/2 cup light coconut milk. Simmer for a bit; at least 20 minutes so the lentils soften. In a separate pan, sauté chopped baby bok choy and mushrooms in sesame oil. Add the veggies to the lentil mixture. Add 1/2 cup frozen peas as well. In the veggie pan, add a bit more sesame oil and bring the heat to medium. Cook salmon fillet for 3-4 minutes on each side, skin side down first. When the salmon is finished, spoon curry mixture into a bowl, topped with brown rice (if you've got some made) and finally add the salmon. Sprinkle with black sesame seeds!