Fry the onion in a large, deep pan until soft and then add the curry powder so it is well coated.
Add to the pan the vegetables and the lentils and mix well in the curry powder.
Add the stock and the chutney, bring to the boil and then cover and simmer on a low heat for about half an hour until the lentils are soft.
Remove the lid and simmer off the juices for about 15minutes until the mixture has thickened
In the meantime make the salad dressing by whisking together the lemon juice, ginger, coriander, walnut oil and sugar until well combined
Heat some oil in a frying pan to a high temperature and add the salmon, skin side down.
Fry for about 5 minutes on the skin until it has turned nice and crispy and then turn the salmon over to cook on the other side for 2-3 minutes until you can see consistency in the colour all the way though the steak.
Remove and leave to stand while you plate the salad and lentils. Place the salmon on top of the lentils and drizzle the dressing mainly over the salad and then a little over the salmon.