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Griddled Salmon Fillets with Spicy Lentils

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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.

Cook's tips

The lentils would also make a great accompaniment to organic chicken breasts.

Drinks recommendation

A crisp, white wine with gentle citrus flavours, that will be a good match for this dish.

Comments and images

Average user rating 4 stars out of 5

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Jane2206

Jane2206 02 September 2010 21:23

lentils work well with the salmon and also have tried with chicken also great ! but....used same lentils as recioe and they did tak a good 15 minutes longer to cook , not a problem as I had time but have now made twice and needed extra time on both occasions

Fay Poate

Fay Poate 03 December 2008 14:20

I bought the lentils in store too - and it worked perfectly. The minty yougurt just lifts it.

Andrew

Andrew 09 June 2008 22:06

My friend makes this and I love it! She uses Puy lentils rather than the green ones in the recipe (there was just some in the cupboard!) One of my favourite recipes.

LDW
PS We had the Touraine Sauvignon Blanc with it - a delicious combination.

LDW 10 April 2008 17:15

PS We had the Touraine Sauvignon Blanc with it - a delicious combination.

LDW
OK - reporting back. Second time round we soaked the lentils first (as Katie Phelps suggested) and it worked perfectly. Thanks Katie! However, the colour is NOTHING like the picture - see attached. How do you get that lovely dark read colour? We got green. ----------------> PS Have discovered why I keep uloading twice. When I hit enter to start a new para, Waitrose.com thinks I want to SUBMIT. Duh!

LDW 10 April 2008 17:12

OK - reporting back. Second time round we soaked the lentils first (as Katie Phelps suggested) and it worked perfectly. Thanks Katie! However, the colour is NOTHING like the picture - see attached. How do you get that lovely dark read colour? We got green. ----------------> PS Have discovered why I keep uloading twice. When I hit enter to start a new para, Waitrose.com thinks I want to SUBMIT. Duh!

LDW

LDW 06 April 2008 19:45

Most interesting responses. Clearly we are not the only ones to have had problems. However, using the helpful comments below we'll have another go: the flavour was well worth another attempt. PS Sorry this keeps uploading twice - have no idea why!

LDW

LDW 06 April 2008 19:44

Most interesting responses. Clearly we are not the only ones to have had problems.

ROZELLA

ROZELLA 03 April 2008 19:25

My partner made this for us. We both thought it tasted fantastic.

Lee McCrosson

Lee McCrosson 28 March 2008 20:44

Another quick, easy and delicious meal. I added more veg stock liquid and let the lentils cook for an extra 10 minutes which made them perfect. We tried the recommended wine which definitely complimented the flavours.

Katie Phelps

Katie Phelps 14 March 2008 13:09

I boil and skim the green lentils separately for 10 minutes before adding them to the remainder of the ingredients. I then leave the whole lot to simmer for 20 minutes. I have to admit that when I first cooked this recipe I had to add more water so that the lentils would cook properly, but having adjusted the timings and preparation as above it worked much better. If you are cooking for two, but still cooking the quantity stated in the recipe for four, then I would definitely recommend making the leftover lentils into soup the following day. I blitzed them using a hand blender, added a little more water - depending on personal preference for thick or thin soup and also added a good dollop of curry paste. Heated it all through and served with more yoghurt and nan bread! An easy lunch! I really like this recipe and it's really easy to prepare for a mid week meal.

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4 stars out of 5

Average user rating Based on 72 ratings

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Nutritional Info

Typical values per serving:
Energy 562.0kcal
Sugars 5.3g
Fat 26.7g
Saturated Fat 4.5g
Salt 1.1g

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This recipe was first published on Waitrose.com in February 2008