Mustardy Salmon With Beetroot Lentils Recipes

MUSTARD-GLAZED SALMON WITH LENTILS

Steps:

• Heat broiler, with rack set 8 inches from heat. In a large broiler-proof skillet, heat oil over medium-high. Add onion and cumin and cook, stirring, until onion is golden, 8 minutes. Meanwhile, rub mustard on salmon and season with salt and pepper.
• Add lentils to skillet, stir, and season with salt and pepper. Nestle salmon in lentils and broil until opaque throughout, 5 to 8 minutes. Sprinkle with cilantro and serve.

DAZZLING BEETROOT-CURED SALMON

Steps:

• Lay the salmon fillets, skin side down, on a board and brush your hand along it. If you feel any little pin bones pinch them out with your fingers or tweezers. In a bowl, mix all of the other ingredients for the salmon together to make the cure.
• Stretch two large sheets of cling film over a work surface and spoon over some of the cure. Lay one of the fillets, skin side down, on the cure, then pack over most of the cure, and sandwich with the remaining fillet, skin side up. Top with the last of the cure and wrap both fillets together tightly with lots of cling film. Place in a container with sides, like a large roasting tray, put a smaller tray on top and weigh it down with a couple of tins. Leave in the fridge for at least three days or up to a week. Don't be alarmed by the amount of liquid that leaks out, this is normal. Once a day, pour away the liquid, turn the salmon and re-apply the weights.
• To serve, unwrap the salmon from the cling film and brush off the marinade. Slice the salmon into thin slivers. Make the dressing by mixing all the ingredients together with some salt and pepper. Toss all the salad ingredients together and serve each guest with a few slices of salmon, a handful of salad and drizzle with the dressing. Once made the salmon will sit happily in the fridge for up to a week and can be used just like smoked salmon.

ROASTED SALMON WITH LENTILS

Steps:

• Heat broiler. Combine lentils and 2 1/2 cups water in a medium saucepan. Bring to a boil; reduce heat, and simmer, covered, 5 minutes. Add onion and celery; cover, and continue cooking until lentils and vegetables are just tender, 15 to 25 minutes more. Drain, reserving cooking liquid. Transfer lentils and vegetables to a medium bowl.
• In a bowl, whisk 2 tablespoons reserved cooking liquid with vinegar, oil, mustard, garlic, and parsley; season with salt and pepper. Toss half the dressing with the lentil mixture.
• Meanwhile, season salmon with salt and pepper. Coat a baking sheet with cooking spray. Arrange salmon on sheet; broil until opaque throughout, 8 to 10 minutes. Spoon lentils onto plates; top with salmon, flaking it into large pieces, if desired. Drizzle with remaining dressing.

SALMON WITH BEETS AND LENTILS

Steps:

• In a saucepan of cold water, bring the beets and 1/4 teaspoon salt to a boil. Reduce heat, and simmer until tender, about 30 minutes. Drain and cool. Peel beets, and cut into 1/4-inch pieces; set aside.
• Combine 1 cup water, lentils, stock, garlic, thyme, and 1/4 teaspoon salt in a saucepan; bring to a boil. Reduce heat; simmer until tender, about 30 minutes. Drain; remove thyme stems and garlic. Add oil, 1 tablespoon balsamic vinegar, and 1/8 teaspoon pepper; toss, and keep warm. (If preparing in advance, warm over low heat before assembling dish).
• Heat oven to 375 degrees. Combine coriander and 1/4 teaspoon each salt and pepper; rub over salmon flesh. Spray a cast-iron skillet with vegetable-oil spray, and place over medium heat. When heated, add salmon, flesh side down, and cook until browned, about 3 minutes. Turn fillets, add shallots, and place skillet in oven. Cook about 4 minutes, or until cooked through.
• Meanwhile, place spinach in a metal steamer basket over boiling water; season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Cover, and steam until just wilted. Remove and discard salmon skin; keep salmon warm. Place skillet over medium-high heat, and add wine, scraping pan with a wooden spoon. Reduce by half, and add orange juice, mustard, and remaining tablespoon balsamic vinegar. Add beets, and cook until heated through. Adjust seasoning, if desired. Arrange lentils and spinach on plates; place a salmon fillet on top. Spoon beets and sauce over, and serve.

MUSTARDY BEETROOT & LENTIL SALAD

Steps:

• If not using pre-cooked lentils, cook the lentils following pack instructions, drain and leave to cool. Meanwhile, combine the mustard, oil and some seasoning to make a dressing.
• Tip the lentils into a bowl, pour over the dressing and mix well. Stir through the beetroot, tarragon and some seasoning, then serve.

SWEET MUSTARD SALMON WITH GARLICKY VEG

Steps:

• Preheat the oven to fan 180C/conventional 200C/gas 6. Boil the potatoes for 10 minutes until tender. Meanwhile, whisk the mustard, orange juice and honey together in a bowl to make a marinade. Turn the salmon fillets in the marinade until evenly coated, then set aside. Deseed the peppers and cut into thick strips.
• Drain the potatoes and tip into a shallow ovenproof dish or roasting tray with the peppers and sugar snap peas. Drizzle over the oil, salt and pepper, then toss everything together. Put the salmon fillets on top of the vegetables and pour over the marinade. Bake for 20-25 minutes until the salmon is cooked and just starting to brown.

HONEY MUSTARD GRILLED SALMON WITH PUY LENTILS

Steps:

• Turn the grill to high and line a baking tray with foil. Mix the lemon zest and juice, mustard and honey. Put the salmon on the tray, brush with a little of the dressing, then grill for 5-7 mins - there is no need to turn the salmon over until it flakes easily when tested with a knife.
• Meanwhile, heat the oil in a wok and cook the spring onions and beetroot. Tip in the lentils with 4 tbsp water, cover the pan and cook for 2 mins to heat through. Tip into a bowl and toss with the remaining dressing, the basil and rocket. Serve with the salmon.
• Turn the grill to high and line a baking tray with foil. Mix the lemon zest and juice, mustard and honey. Put the salmon on the tray, brush with a little of the dressing, then grill for 5-7 mins - there is no need to turn the salmon over until it flakes easily when tested with a knife.
• Meanwhile, heat the oil in a wok and cook the spring onions and beetroot. Tip in the lentils with 4 tbsp water, cover the pan and cook for 2 mins to heat through. Tip into a bowl and toss with the remaining dressing, the basil and rocket. Serve with the salmon.