Salmon Fillets with Warm Celery Salad and Spiced Lentils
recipe
Salmon Fillets with Warm Celery Salad and Spiced Lentils
No commentsIngredients
- 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
Serves:
4
Preparation:
20
Cook Time:
40
Total Time:
60min
Directions
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- Place all the salad ingredients together in a small pan with l water. Simmer, covered, for minutes, then remove from the heat and leave covered until required.
- Place all the spiced lentil ingredients in another pan, including the juices from the cans. Season and simmer slowly for about minutes.
- Preheat the grill to medium-high. Cook the salmon fillets, skin side up, for minutes. Reduce the heat, turn the fillets over carefully and cook for a further minutes.
- 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.
- Season the fish with salt, pepper and balsamic vinegar to taste.
- Divide the lentils among warmed serving plates, then top each with salad and finally a piece of salmon. Serve immediately with crusty bread.
Source: Tesco
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