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    Salmon Fillets with Braised Puy Lentils

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    Salmon Fillets with Braised Puy Lentils

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 6

    Ingredients

    • 500g pack Cooks’ Ingredients Le Puy Lentils
    • 250 ml red wine
    • vegetable or fish stock
    • 530g Cooks’ Ingredients Sunkissed Tomatoes In Olive Oil, drained (reserve the oil)
    • 2 bunches salad onions, trimmed and cut into 2cm lengths
    • 2 cloves garlic, crushed
    • 3 x 300g packs 2 salmon fillets
    • 300g pack cherry vine tomatoes, cut into 6 sprigs
    • 2 x 235g packs Waitrose ready washed spinach
    • 20g pack fresh mint, stalks removed and leaves shredded
    • 2 tbsp red wine vinegar

    Method

    1. Wash the lentils in cold water, drain and place in a large pan with the wine and stock. Bring to the boil and simmer for about 15-20 minutes, until the lentils are tender.
    2. Preheat the oven to 180°C, gas mark 4. Meanwhile, heat 1 tbsp of the olive oil from the jar of tomatoes in a large, non-stick frying pan with an ovenproof handle. Add the salad onions and garlic and gently fry for 2-3 minutes until softened. Transfer onto a plate and set aside. Return the pan to the heat and add another 2 tbsp of the olive oil from the jar of tomatoes. Place the salmon fillets skin-side down and cook, without moving, for about 4-5 minutes until the skin is crisp and the salmon is cooked on one side. Add the vine tomatoes to the pan and season with black pepper. Transfer to the preheated oven, and cook for about 10 minutes, until the salmon is opaque and just beginning to flake and the tomatoes have softened.
    3. When the lentils are just cooked, drain any excess liquid from them and add the cooked salad onions. Stir in the spinach, in batches if necessary, cover with the lid and return to the heat for 1-2 minutes until just wilted. Stir in the drained sunkissed tomatoes, mint and vinegar, and season to taste. Serve the salmon on a bed of the lentils, garnished with the oven-roasted tomatoes.

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    Cook's tips

    Any leftover Puy lentils are delicious served cold as a salad the next day.

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