Salmon with Puy Lentils and Watercress Sauce
Pan fried salmon fillets served with lentils and a watercress sauce which includes cider vinegar, chillies and salad onions.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Fresh Salmon,Fillet | Main | Fry | Less than 30 minutes |
Ingredients
- 250g pack lentilles vertes
- 3 x 15ml spoons olive oil
- 15ml spoon cider vinegar
- salt and freshly ground black pepper
- 100g bag fresh watercress, chopped
- 2 red chillies, finely chopped
- bunch salad onions
- 1 clove garlic, crushed
- 4 salmon fillets, approximately 125g each
Method
Cook the lentils following instructions on the pack.
Meanwhile, blend a 15ml spoon of oil with the vinegar and seasoning, then stir in the watercress. Set to one side.
Heat a 15ml spoon of oil in a saucepan and fry the chillies, salad onions and garlic for 4-5 minutes, stirring occasionally. Remove from the heat and stir in the cooked, drained lentils.
Heat the remaining oil and panfry the salmon for approximately 3-4 minutes each side, until cooked through.
Heat the lentils and spoon onto a warmed plate. Arrange the cooked salmon on top and spoon over the watercress sauce.
