About this recipe:I had never cooked with lentils, and I wanted to try, because lentils are rich in fibre. A delicious use of Puy lentils - used tinned for a shortcut!
200g dried Puy lentils (or any green lentils)
1 bouquet garni (parsley, bay leaf, thyme)
4 salmon fillets
salt and ground black pepper
1 tablespoon olive oil
1 teaspoon butter
1 onion, chopped
3 carrots, peeled and sliced into thin rounds
1 tablespoon balsamic vinegar
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Bring a saucepan of salted water to the boil, and cook the lentils with the bouquet garni until tender, about 20 minutes for Puy lentils, and up to 45 minutes for others. Remove the bouquet garni; drain.
Season the salmon with salt and pepper. Heat the olive oil in a frying pan over medium low heat. Add the salmon fillets and cook until the fish flakes easily with a fork, about 5 minutes per side, depending on the thickness of the fillets. (If you choose to leave the skin on, you can cook the salmon skin side down, without turning, over low heat until the fish flakes, about 15 minutes).
Heat the butter in a frying pan, and cook and stir the onion until tender and golden, about 10 minutes. Stir in the carrots until lightly browned, about 5 minutes.
To dress the plates, ladle a bed of lentils in a circle, add some of the carrot mixture on top, and finish with another layer of lentils. Place the salmon off to the side, and drizzle the plate with balsamic vinegar.