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Waitrose

Griddled Salmon Fillets with Spicy Lentils

Succulent salmon fillets are served on a bed of delicately spiced green lentils, with a fresh, minty yogurt accompaniment.

Preparation time:
5 minutes
Cooking time:
35 minutes
Total time:
40 minutes 40 minutes
Serves:
 4

Ingredients

  • 2 tbsp organic olive oil
  • 1 organic onion, sliced
  • 2 tsp Waitrose Organic Ground Cumin
  • 2 tsp Waitrose Organic Ground Coriander
  • 300ml organic vegetable stock
  • 200g dried Waitrose Wholesome Organic Green Lentils, rinsed
  • 4 x 150g skin-on organic Scottish salmon fillets, from the fish service counter
  • 150g pot Yeo Valley Organic Fat Free Natural Yogurt
  • ½ x 20g pack organic fresh mint, chopped

Method

  1. Heat 1 tablespoon of the oil in a medium pan, add the onion and cook for 2-3 minutes until softened. Add the spices and cook for a further 2 minutes.
  2. Stir in the stock, bring to the boil then add the lentils. Cover and simmer for 25-30 minutes, stirring occasionally, until the lentils are tender and the stock has been absorbed. Add a little more stock if necessary. Season to taste.
  3. Meanwhile, heat the remaining oil in a large non-stick frying or griddle pan. Place the salmon fillets skin-side down in the pan and cook for 4-5 minutes until the skin is crisp. Turn over, season with black pepper and cook for a further 4-5 minutes until the flesh is opaque and just beginning to flake.
  4. Spoon the lentils onto 4 plates and place the salmon on top. Serve with a spoonful of yogurt mixed with the chopped mint and lightly seasoned with black pepper.