Seared Salmon Fillets With Puy Lentil Salsa Recipes

HONEY MUSTARD GRILLED SALMON WITH PUY LENTILS

Honey mustard grilled salmon with puy lentils image

A light and vibrant fish dish with earthy beetroot and lentils, served with basil, rocket and sweet grilled salmon

Provided by Sara Buenfeld

Categories Dinner

Time 25m

Number Of Ingredients 20

Ingredients

1 lemon, zested and juiced
2 tsp wholegrain mustard
1 tbsp clear honey
2 skinless salmon fillets
2 tsp rapeseed oil
5 spring onions , sliced
175g cooked beetroot (not in vinegar), diced
250g pack ready-to-eat puy lentils
10 basil leaves
2 big handfuls rocket
1 lemon, zested and juiced
2 tsp wholegrain mustard
1 tbsp clear honey
2 skinless salmon fillets
2 tsp rapeseed oil
5 spring onions , sliced
175g cooked beetroot (not in vinegar), diced
250g pack ready-to-eat puy lentils
10 basil leaves
2 big handfuls rocket

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.

Nutrition Facts : Calories 564 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 19 grams sugar, Fiber 11 grams fiber, Protein 48 grams protein, Sodium 1.8 milligram of sodium

SPICY SALMON & LENTILS

Spicy salmon & lentils image

This dish is easy to cook but still packed full of flavour.

Provided by Good Food team

Categories Dinner, Main course

Time 15m

Number Of Ingredients 6

Ingredients

2 tsp curry paste
410g can green lentils , drained and rinsed
2 salmon fillets, about 175g/6oz each
3 tbsp olive oil
juice of 1 lemon
2 large handfuls baby spinach

Steps:

Heat a large, lidded shallow pan over a medium heat. Tip in the curry paste and fry briefly, stirring constantly, until sizzling and aromatic. Add the lentils with about quarter of a can of water and season. Heat until simmering then lay salmon on top, skin side up.Cover and leave salmon to cook for 6-8 minutes until it feels firm when prodded.
While salmon is cooking, make the dressing. Mix together the olive oil and lemon juice and season well. When salmon is cooked lift it out of the pan with a fish slice and set aside. Turn the heat up, stir in the spinach and a third of the dressing and cook until the spinach has just wilted. Spoon the lentils and spinach onto two plates then sit the salmon on top. Drizzle over the remaining dressing and serve.

Nutrition Facts : Calories 600 calories, Fat 38 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 20 grams carbohydrates, Fiber 4 grams fiber, Protein 46 grams protein, Sodium 2.35 milligram of sodium

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