Salmon Fillets with Warm Celery Salad and Spiced Lentils
A pleasant meal of grilled salmon, salad, spiced lentils and crusty bread.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Fillet | Main | Boil,Grill,Poach | Less than 30 minutes |
Ingredients
For the warm celery salad:
- 1 medium carrot, thinly sliced
- 3 sticks celery, trimmed and thinly sliced at an angle
- 1 clove garlic, crushed
- 6 black peppercorns
For the spiced lentils:
- 400g can green lentils
- 220g can chopped tomatoes
- 1 shallot or 1 small onion, finely chopped
- 1/2 tsp ground turmeric
- 1 tsp ground coriander
- salt and freshly ground black pepper
For the salmon:
- 4 x 125-175g salmon fillets
- 1-2 tsp balsamic vinegar
- crusty bread, to serve
Method
1. Place all the salad ingredients together in a small pan with 300ml water. Simmer, covered, for 2-3 minutes, then remove from the heat and leave covered until required.
2. Place all the spiced lentil ingredients in another pan, including the juices from the cans. Season and simmer slowly for about 10 minutes.
3. Preheat the grill to medium-high. Cook the salmon fillets, skin side up, for 2-3 minutes. Reduce the heat, turn the fillets over carefully and cook for a further 3-4 minutes.
4. Drain the salad and reserve the cooking juices. Add a sufficient amount of the juices to the lentils until they are of a soupy consistency.
5. Season the fish with salt, pepper and balsamic vinegar to taste.
6. Divide the lentils among 4 warmed serving plates, then top each with salad and finally a piece of salmon. Serve immediately with crusty bread.
