I had intended the star of tonight's meal to be a warm red lentil salad from Donna Hay's the new cook book. The combination of cumin, garlic and ginger left me salivating at the thought of dal for dinner with handfuls of fresh chopped mint and coriander stirred through the cooked lentils.

Intent on adding more fish to our diet, salmon felt like a fitting accompaniment seasoned in a teriyaki marinade. A leftover bag pak choi stuffed at the back of the fridge was a lucky find, and so that too made its way onto the plate.

The combination of teriyaki salmon and red lentils felt like a natural pairing but I wondered whether the dal with its herbs and spices would result in a muddled set of flavours and ultimately, discord.

For me, the lentils were both pungent and fresh tasting, and the salmon sat alongside as a happy passenger. For my husband, the fish fillet was the outstanding principal and the lentils simply overpowered its salty, sweet, tanginess.

I realise that consensus at the table is not always possible. How we experience the food we eat is determined by our genes and as we're all genetically unique our sensitivity to taste is similarly singular to each of us. My daughter was as equally enthusiastic about the lentils as I was though - so that must count for something.