A great combination, Puy lentils work particularly well with oily fish. In this recipe the warm lentils are given a cheeky tang with a herb, chilli and mustard dressing and then topped with the steamed salmon straight from the oven. If you’re cooking this for friends, serve the salmon in the foil parcels and let your guests open them at the table and experience the mouthwatering aroma for themselves.
Prep time-15 minutes
Cooking time-20 minutes
Wheat free, gluten free, dairy free
- 3 red peppers
- 2-3 handfuls cherry tomatoes
- 160 g Puy lentils
- 2 tablespoons chopped parsley
- 2 tablespoons chopped dill
- 2 teaspoons Dijon mustard
- 1/2 small green chilli, de seeded
- 4 tablespoons lemon juice
- 2 teaspoons olive oil
- 4 x 80-100 g salmon fillets, skinned
- 4 tablespoons white wine
- 1 lemon, cut into 4 wedges (optional)
- Halve and de seed the peppers and cut them into 5 mm dice. Spread the peppers out on a non-stick baking sheet and roast in the oven for 10 minutes until soft. Remove from the oven, set aside, and turn the oven down to 180oC/Gas 4
- Finely chop the celery and halve the cherry tomatoes.
- Cook the lentils in a pan of boiling water for 15-20 minutes or until just tender.
- Meanwhile, make the dressing. Place the parsley, dill, mustard, chilli, lemon juice and olive oil in a food processor and blitz until smooth. If necessary, add a dash of water to get the right consistency.
- Drain the lentils, tip into a bowl while still warm and toss with half of the dressing (reserve the remaining dressing), the diced roasted peppers, chopped celery, halved tomatoes and chopped dill. Cover and set aside.
- Cut four 20 cm squares of foil. Place one salmon fillet in the middle of each sheet. Gather up the edges to form a parcel. Pour a tablespoon of wine over each piece of salmon and seal the parcel so it is tight. Place the foil parcels on a baking sheet and roast in the oven for ten minutes or until the salmon is just cooked through.
- Arrange some lamb’s lettuce on a serving plate. Spoon the lentil mix into the middle and top with a portion of hot salmon. Garnish with a lemon wedge if you like and serve with the remaining dressing on the side.
Recipe and photo taken from Jennifer Irvine’s book ‘The Diet for Food lovers’. Available to buy here.