Salmon Fillets with Warm Celery Salad and Spiced Lentils

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.